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Prep Time20 minutes
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Cook Time20 minutes
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Serving15
These banana chocolate cream cake squares bring back childhood memories with an even creamier twist. This delicious dessert combines a soft chocolate sponge cake, fresh banana slices, rich chocolate cream, and a light whipped cream topping in every bite.
The fluffy sponge is made with eggs, cocoa powder, and flour, then baked until soft and tender. Sliced bananas add natural sweetness and freshness, while the homemade chocolate cream creates a rich, velvety layer. Finally, a generous layer of whipped cream gives these banana chocolate cream cake squares a light and elegant finish.
This make-ahead dessert is perfect for family gatherings, celebrations, or whenever you’re craving a creamy chocolate and banana treat.
Ingredients
Directions
Add the eggs and 75 g of sugar to a mixing bowl. Beat until the mixture becomes light and fluffy.
Add the water, 75 g of flour, cocoa powder, and baking powder. Gently mix until combined.
Line a 40 × 25 cm baking pan with parchment paper and pour in the batter.
Bake in a preheated oven at 180°C (350°F) for approximately 10 minutes, or until the sponge is set.
Add the milk, 45 g of flour, and 30 g of sugar to a saucepan. Whisk until smooth.
Add the dark baking chocolate and place the saucepan over medium heat.
Cook, stirring constantly, until the chocolate melts and the cream thickens.
Remove from the heat and let the cream cool, stirring occasionally.
Once completely cool, add the room-temperature butter and mix until smooth and creamy.
Carefully remove the sponge cake from the pan and peel off the parchment paper. Place the sponge back into the pan.
Arrange the banana slices evenly over the sponge.
Spread the chocolate cream over the bananas.
Add the heavy whipping cream, powdered sugar, and whipped cream stabilizer to a mixing bowl.
Beat until stiff peaks form.
Spread the whipped cream evenly over the chocolate layer.
Refrigerate the cake for at least 4 hours to allow the layers to set. Cut into squares and serve chilled. Enjoy!
