Chocolate Layer Cake With Banana Cream Filling

Name: Chocolate Layer Cake With Banana Cream Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 oz dark chocolate, chopped; 3 None medium eggs, separated; 1/2 cup sugar; 1 tsp vanilla extract; Pinch None salt; 2/3 cup all-purpose flour; 3 1/8 tbsp cornstarch; 1 tbsp cocoa powder; 1 1/3 lb bananas, sliced; None None Juice of 1 lemon; 2 1/2 cups heavy cream; 4 1/2 tbsp powdered sugar, divided; 4 tbsp dark chocolate curls

Servings: persons

2 oz dark chocolate, chopped
3 None medium eggs, separated
1/2 cup sugar
1 tsp vanilla extract
Pinch None salt
2/3 cup all-purpose flour
3 1/8 tbsp cornstarch
1 tbsp cocoa powder
1 1/3 lb bananas, sliced
None None Juice of 1 lemon
2 1/2 cups heavy cream
4 1/2 tbsp powdered sugar, divided
4 tbsp dark chocolate curls

1
Preheat the oven to 350u00b0F. Grease a 10 inch in diameter springform cake pan and dust with flour. Place the chocolate in a bowl over a saucepan filled with 2 inches of simmering water. Stir consistently to melt the chocolate until smooth. Set aside to cool for 5 mins.
2
Place the egg whites and 3 tbsp cold water in a bowl and beat using an electric hand mixer. When the egg whites begin to form soft peaks, gradually add the sugar and salt until the egg whites become stiff and glossy. Stir in the vanilla extract and egg yolks, one-by-one. Stir in the chocolate. Mix the flour, cornstarch and cocoa powder together then fold into the batter. Spread the mixture into the cake pan and bake for 15-18 mins or until an inserted toothpick comes out clean. Remove the cake from the oven and set aside to cool for 3 hours on a wire rack. Once cool, remove from the pan and slice in half horizontally.
3
To make the filling, mix the bananas and lemon juice. With an electric hand mixer, whip 3/4 cup heavy cream with 1 1/2 tbsp powdered sugar until stiff. Spread half the cream on the bottom cake layer. Add the bananas. Spread the rest of the whipped cream on top and place the upper cake layer on top.
4
To make the icing, whip 1 2/3 cups heavy cream and 3 tbsp powdered sugar until stiff. Fold in the chocolate shavings then spread on the top of the cake using a spatula to form soft peaks. Serve.

1206

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 oz dark chocolate, chopped, 3 None medium eggs, separated, 1/2 cup sugar, 1 tsp vanilla extract, and more.

Yes, Chocolate Layer Cake With Banana Cream Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!