Chocolate cake with bananas

Preparation time: 50 minutes

Cooking: 80 minutes



For the sponge cake

  • 4 eggs
  • 1 cup of sugar
  • 1 1/2 cup sifted flour
  • 3 tbs cocoa
  • 1 vanilla
  • 1 tsp baking powder
  • 1 cup of water

For the syrup

  • 1 cup of water
  • 3 tbs banana liqueur

For the chocolate

  • 5 eggs
  • 1 cup of sugar
  • 1 packet of cocoa
  • 250 gr butter
  • 1 vanilla
  • 2 tbsp banana liqueur

For the stuffing

  • 2 bananas, cut diagonally into thin slices
  • 1 can of morfat creamy

How to do:

Sponge cake

Mix in a bowl the eggs and the sugar, then add the sifted flour, cocoa, vanilla and baking powder. If it is necessary add some water to make the mixture as a cake. After pouring it in a metal form, bake it about 15-20 minutes, until a knife does not stick and leave it to cool.


In another bowl mix the eggs, sugar, vanilla, then add the cocoa, the banana liquer and the melted butter. Stir well the mixture and leave it in the fringe for 5 hours.

Bananas & Cream

Cut bananas diagonally into thin slices.Stir the morfat creamy and the sugar until they become a mousse . If it is necessary, add a little milk.

Put it all totogether

Cut the sponge cake horizontally in two pieces,  to create 2 equal parts. Pour the syrup on the one side of a piece and put it on a nice platter as base inside the form. Then, pour the syrup on the top side of the sponge cake. Add on top the 3/4 of chocolate, that we left in the fridge to freeze, the cut pieces of  bananas and above all the cream ( if we want, we keep little cream for decoration). Then, pour the syrup on both sides of  second piece of the sponge cake and close the cake. Spread 1/4 of the chocolate, which has leftover, on top to cover the cake. Let it cool thoroughly, until the next day. When it cools well, remove the metal form and decorate ….