Chocolate banana cake in a slow cooker
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What's the first thing that comes to mind when you hear the word "dessert"? Cake, chocolate, fruit. But you can combine all these wonderful ingredients, and then you get a delicious symbiosis - Chocolate banana cake. You can easily prepare this fabulous miracle in a slow cooker. It just takes a little effort and imagination.
Chocolate-banana composition
It's no wonder chocolate is considered the king of sweets: it packs a powerful punch of good mood and energy. Bananas, in turn, add an exotic touch. A cake made with these delicious ingredients becomes a true temptation with its taste and aroma. It's absolutely irresistible! And making it in a slow cooker is an easy and effortless process.
So, it's time to get creating. Chocolate - banana The dessert consists of sponge cake and cream. For the sponge cake, you'll need:
- milk and sugar - 1 glass of each;
- vegetable oil - half a glass;
- 4 tablespoons cocoa;
- 3 eggs;
- one and a half cups of flour;
- 1 tablespoon of baking powder and a packet of vanilla sugar.
Since the cake is chocolate and banana, and the sponge cake recipe didn't mention bananas, they'll be in the cream:
- 2 – 3 very ripe bananas;
- plus 450 g sour cream (25% fat) and a glass of sugar.
To make the dough, beat the eggs thoroughly with sugar and vanilla. The fluffiness of the sponge cake depends on the quality of the beating, so the mixer will need to run for at least 10 minutes.
Then pour in the milk and butter and mix everything together. Finally, add the flour, cocoa, and baking powder (it's easier to mix the dry ingredients beforehand).
In a slow cooker, the sponge cake dough bakes in 80 minutes. Don't open the lid during baking, as this will cause the sponge cake to lose its fluffiness. Incidentally, this is one of the advantages of cooking in a slow cooker: while it's baking, you can do something else. Then simply remove the finished cake and let it cool.
Now comes the fun part: cut off the top of the cooled sponge cake and carefully scoop out the center with a spoon. You should be left with a bowl-shaped center with a bottom and sides.
Making the frosting is incredibly simple: whip sour cream with sugar. Some of the sponge cake and some of the frosting can be set aside for later use as a garnish. Mix the remaining sponge cake and frosting with mashed bananas. Now fill the sponge bowl with frosting and cover with a lid.
Finishing: frost the cake and decorate with biscuit crumbs. Let the chocolate-banana dessert sit in the refrigerator for about three hours to allow the final frosting to set.
Another way to decorate a cake is to drizzle it with chocolate icing instead of frosting. This way, you won't have to put aside the frosting and sponge cake for decorating.
The glaze is easy to make: mix together a cup of sour cream, a cup of sugar, and 5 tablespoons of cocoa powder. Heat everything over the stove until the first bubbles appear. Then let it cool slightly—and it's ready. The task is even easier if you simply melt a bar of chocolate and drizzle it over the finished dessert.
Variations on a Theme
You can consider another option for preparing this same delicacy:
- bake the biscuit according to the previous recipe in a multicooker;
- for the cream, use heavy cream instead of sour cream (if it’s not fat enough, you can use a thickener);
- do not mash the bananas, but place them inside the biscuit basket, cutting them lengthwise;
- After mixing the biscuit crumbs with the cream, place them on the bananas (in this case, the cake does not need a “lid”).
The finishing touch is to drizzle the cooled glaze made according to the previous recipe over the banana mound. Your multi-cooker banana-chocolate composition is ready!
