Banana Split Chocolate Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 100 g butter
- 100 grams flour
- 25 g cocoa powder
- 2 teaspoons baking soda
- 100 g suar
- 2 egg (s)
- 4 tablespoon mineral water
For covering:
- 6 sheets gelatin, white
- 3 banana (s)
- 3 cups yogurt, (stracciatella, 150 g each)
- 3 tablespoon lemon juice
- 1 packet vanilla sugar
- 400 g cream
- Jelly - bananas to decorate
Print Recipe
Pin Recipe Instructions
- Melt butter. Sift the flour, cocoa and baking powder into a bowl. Mix in the sugar. Add eggs, butter and water, stir everything until smooth. Put the dough in a greased springform pan and bake at 175 degrees for 20-25 minutes. Let cool down.
- Put the bottom on a cake plate and enclose it with a border.
- Soak gelatin. Peel 2 bananas, cut into slices and drizzle with 2 tablespoons of lemon juice. Mix together the yogurt and vanilla sugar. Squeeze out the gelatine and dissolve it. Stir some yogurt into the gelatine, then stir everything into the rest of the yogurt. Whip the cream until stiff and fold in. Spread 3 to 4 tablespoons of cream on the bottom. Spread the banana slices on top. Spread the rest of the cream on top in a dome shape. Cool for approx. 2 hours.
- For decoration, cut the last banana into slices and drizzle with lemon juice. Decorate the cake with it and with the jelly bananas.
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