photo: Chocolate Banana Cream Cake

Chocolate Banana Cream Cake

Tasty and elegant chocolate cake with airy sponge layers and gentle banana cream will become decoration of a holiday table. To make taste of a dessert more earthy and interesting, we will wet sponge cake layers with natural coffee and add fried walnuts to cream layers. The sponge for this recipe can be baked in the multicooker or an oven, using a baking ware with a diameter of 22 cm.
75 min
12 servings


  • Egg
    10 pcs
  • Whole wheat flour
    220 g
  • Sugar
    552 g
  • Water
    160 ml
  • Vegetable oil
    200 ml
  • Cocoa powder
    130 g
  • Corn starch
    70 g
  • Baking powder
    4 tbsp
  • Banana
    3 pcs
  • Cream
    300 ml
  • Butter
    450 g
  • Powdered sugar
    3 tbsp
  • Lemon juice
    1 tbsp
  • Food coloring
    - to taste
  • Milk
    4 tbsp
  • Salt
    - to taste
  • Walnuts
    1 glass
  • Instant coffee
    100 ml


  • 1. In turns let’s bake in the multicooker 2 sponge cake layers from 4 eggs then cut each cake layer in halves. As a result we’ll get 4 chocolate cake layers. For preparation of the first cake layer let’s carefully separate 4 egg yolks from egg white. Put aside egg whites and add 70 g of sugar to yolks. Let's whip up mixture with the mixer for 5 minutes to obtain fluffy light cream. Ingredients for 2 sponge cake layers: eggs - 8 pcs; wheat flour - 220 g; sugar - 280 g; boiled water - 160 ml. vegetable oil - 200 ml; cocoa powder - 80 g; corn starch - 40 g; baking powder for the dough - 4 tsps; salt - a pinch.
  • 2. Then let’s pour in 100 ml of the purified vegetable oil in the received mixture.
  • 3. Further add 40 g of sifted cocoa powder. Let's carefully mix to homogeneous consistence by means of the mixer.
  • 4. In the received substance let’s pour in fiercely boiled water. Again we will stir with the mixer, trying to obtain even texture of mixture.
  • 5. In separate ware we’ll combine 110 g of wheat flour, 20 g of corn starch and 2 teaspoons of baking powder. Thoroughly stir dry mix, sift it and add to chocolate substance. Again stir dough with the mixer to homogeneity.
  • 6. In separate ware let’s combine 4 egg whites, 70 g of sugar and a pinch of salt.
  • 7. By means of the mixer we will beat up egg whites with sugar to steady peaks.
  • 8. Let's add one third of whipped whites in chocolate substance. Thoroughly stir mixture with a rubber spatula to homogeneous consistence.
  • 9. Then join chocolate substance with the remained whipped egg whites.
  • 10. Thoroughly mix dough by means of a rubber spatula so that it becomes homogeneous and air.
  • 11. Let's pour ready egg sponge in a multicooker bowl.
  • 12. Bake a sponge for 45 minutes on the Pastries mode. After the specified time open a cover of the multicooker and leave a sponge for 5 minutes. Then shift a ready chocolate sponge to a wire rack and cool it completely.
  • 13. In the same way we will bake the second sponge cake layer from the remained ingredients. Now let’s prepare banana cream. Peel ripe bananas and cut into rings. In a frying pan with a thick bottom let’s melt 50 g of butter and add the cut fruit. Sprinkle bananas with a small amount of lemon juice so that fruit does not darken. Stirring slowly, we will stew bananas on low fire to softness. Ingredients for banana cream: bananas - 3 pcs; cream - 300 ml; butter - 400 g; chicken eggs yolks - 2 pcs; sugar - 120 g; powdered sugar - 3 tbsp.; corn starch - 30 g; salt - 1 pinch; lemon juice - 1 tbsp.; food coloring - optionally.
  • 14. Then add 120 g of granulated sugar to bananas and again bring mixture to boiling.
  • 15. Let's shift fruit in deep ware and add cream.
  • 16. Afterwards we will add egg yolks, corn starch, a pinch of salt and vanillin to cream. Let's stir the received mixture by means of the immersion mixer to homogeneous consistence.
  • 17. Let's return banana cream to a pan or a saucepan with a thick bottom. Add powder or gel food coloring to give to cream a pleasant lemon shade. Constantly stirring slowly cream with a rubber spatula, let’s bring it to the first signs of boiling.
  • 18. Cover ready banana cream with food wrap and leave for cooling to room temperature. Meanwhile we will whip up 350 g of the softened butter with three tablespoons of powdered sugar to obtain fluffy light substance.
  • 19. In stages let’s enter a scalded basis into the butter which is whipped up with powdered sugar, every time mixing cream to homogeneous consistence.
  • 20. Cover ready-made cream with food wrap and send to the fridge for 20-30 minutes so that it is cooled and thickened.
  • 21. Let's gather cake. Cut two sponge cake layers in halves. Let's impregnate each cake layer with a small amount of natural or instant coffee.
  • 22. From above sponge cake layer evenly distribute 1/4 part of banana cream. Chop small and fry on a dry frying pan kernels of walnuts.
  • 23. Let's evenly distribute 1/3 part of nuts over cream. Alternating chocolate sponge cake layers with banana cream and nuts, let’s gather all cake. Grease cake sides with the remained cream.
  • 24. Now let's prepare chocolate covering. In a small pan combine 2 tablespoons of cocoa, 5 tablespoons of sugar and 4 tablespoons of milk.
  • 25. Constantly stirring slowly, bring covering to boiling. Then add to it 50 g of butter. Stirring slowly, again bring chocolate covering to boiling then remove it from fire.
  • 26. When covering cools down a little and thicken, let’s cover cake with it. Decorate sponge cake with kernels of walnuts, coffee beans and confectionery sprinkles.
  • 27. Send a ready-made dessert to the fridge for several hours so that cake infuses and impregnates.
  • 28. Bon Appetite!