Very soft and melting, flavored with banana and chocolate, this cake has everything to please. You can find the detailed recipe on my blog, along with many other delicious recipes.
Prepare the ganache. Cut the chocolate into small pieces and melt it in the microwave in 20-30 second intervals (or in a double boiler).
Heat the liquid cream without bringing it to a boil. Pour the hot cream in three stages over the chocolate, mixing each time with a spoon to incorporate it. You should achieve a smooth and homogeneous texture. Set aside at room temperature while preparing the dough.
Prepare the dough. Preheat the oven to 180°C (350°F), static heat. Grease a 24 cm diameter bundt cake pan well, if it is not silicone.
In a bowl, mix the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In another large bowl, mix the softened butter with the white sugar and brown sugar. Add the eggs one by one, mixing a little between each addition to incorporate them. Then do the same with the vanilla extract, banana puree, and yogurt. Add the dry ingredients in 2-3 batches. Mix briefly on low speed just to achieve a homogeneous mixture.
Pour 1/3 of the batter into the mold. My mold was silicone and, for added stability, I placed it on a tray beforehand, as the cake is large and heavy.
Pour over half of the ganache. Create waves with a wooden skewer or a knife.
Repeat this operation once more and finish with the last third of the dough. Create waves again with a knife or a wooden skewer.
Bake for about 75 minutes or until a knife inserted comes out clean.
Finally, let it cool completely, then unmold and sprinkle with powdered sugar before serving.
0 servings
16
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EN