Chocolate cake with banana.
6 servings
60 minutes
Chocolate banana cake is a delicate blend of rich chocolate flavor and sweet banana softness. This dessert, inspired by American cuisine, captures hearts with its simplicity and harmony of flavors. The crunchy cookie base perfectly complements the tender chocolate-banana soufflé, creating an amazing contrast of textures. Gelatin gives the cake an airy lightness, while sour cream adds creamy depth. This treat is perfect for cozy family evenings and festive occasions, offering an ideal combination of rich chocolate and exotic banana sweetness. Serve chilled to enjoy its delicate consistency and richness of flavor nuances.
1
Pour 100 ml of boiling water over the gelatin and let it swell for 40–60 minutes.
- Gelatin: 10 g
- Milk: 100 ml
2
Crush the cookies into crumbs.
- Biscuits (cookies): 200 g
3
Melt the butter and add it to the crumbs.
- Butter: 100 g
4
Place the mass in the mold and compact it with your hands.
5
Place in the refrigerator while preparing the filling.
6
Pour milk into a pot, add sugar, soaked gelatin, and cocoa.
- Milk: 100 ml
- Sugar: 6 tablespoons
- Gelatin: 10 g
- Cocoa powder: 3 tablespoons
7
Heat while stirring constantly until the gelatin is completely dissolved. Do not boil!
8
Remove from the stove. Add sour cream.
- Sour cream: 200 g
9
Slice the bananas as you like and place them on the base.
- Bananas: 2 pieces
10
Carefully, slowly, pour the milk mixture on top. And place in the refrigerator for at least 3 hours.
