Chocolate Banana Sponge Cake

Ingredients

4 eggs

200 g sugar

70 g butter

70 g dark chocolate

60 ml milk

60 ml water

1 tsp vanilla

200 g flour

40 g cocoa powder

2 tsp baking powder

a pinch of salt

a pinch of baking soda

For the filling:

500 g banana

300 g milk chocolate

500 ml whipping cream

2 tbsp rum

Separate the egg yolks from the whites and beat them with sugar until white and fluffy. Add boiling water, vanilla, milk, melted butter, and melted dark chocolate.

 Mix together the sifted flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, beat the egg whites with a pinch of salt until fluffy and gently fold into the batter. Mix gently with a spoon until smooth.

Line a round pie pan with parchment paper, grease with butter, and dust lightly with flour. Preheat the oven to 180°C. Pour the batter into the prepared pan and bake for about 40 minutes. Once the cake has cooled, cut it lengthwise into three equal layers.

For the filling, mash the bananas, add rum and melted chocolate. Whip the cream very thoroughly and fold it into the banana mixture. Spread this filling between the layers and over the entire outside of the cake. Note: You can mix warm milk with rum and soak each layer in this mixture before adding the filling. This will make the sponge cake more moist.

Enjoy!