Usuba
Banana Cake with Butter Cream and Chocolate
Two-layer sponge cake with banana flavor, pastry cream filling, and chocolate ganache glaze. The cake requires cooling time, but the result is a tender and aromatic dessert with contrasting textures.
- Total
- 180 min
- Standard serving
- 211.7 g
Ingredients
Total 15- Butter
10.989 ml≈ 2 slice - Sugar
20 g≈ 1.5 tbsp - Chicken egg
10 g - Bananas
12 g - Sour cream
12.376 ml≈ 2.5 tsp - Vanilla extract
1 ml - Wheat flour
31.5 g≈ 4 tbsp - Salt
0.25 g - Baking powder
0.32 g - Baking soda
0.55 g - Whole milk
25 ml≈ 1.5 tbsp - Egg yolk
6 g≈ 1 tsp - Cornstarch
1.5 g≈ 1/2 tsp - Cream
40 ml≈ 2.5 tbsp - Dark Chocolate 55%
40 g≈ 4 slice
Instructions
- 1
Step 1
Preheat the oven to 170 °C. Line two baking pans with parchment paper.
- 2
Step 2
Beat the butter and 150 g of sugar with a mixer until light and fluffy. Add the eggs one by one, mixing well after each addition and scraping the mixture from the sides.
- 3
Step 3
In a separate bowl, mix the mashed banana, sour cream, and 1 teaspoon of vanilla extract. In another bowl, sift 300 g of flour, salt, baking powder, and baking soda.
- 4
Step 4
At low mixer speed, pour the banana mixture into the butter-egg base and mix well. Add the dry ingredients and knead until you have a uniform dough.
- 5
Step 5
Divide the dough equally between two pans. Bake for 25–30 minutes until the cakes are slightly springy to the touch. Remove from pans and cool completely on a wire rack.
- 6
Step 6
Bring the milk with 1 teaspoon of vanilla extract to a boil. In a bowl, mix the egg yolks, 50 g of sugar, 15 g of flour and starch into a smooth paste, adding a little hot milk if necessary.
- 7
Step 7
Remove the saucepan from heat. Stir a little milk into the paste to make it fluid. Pour the diluted mixture into the saucepan with milk and return to heat. Bring to a boil, stirring constantly, and cook for 4–5 minutes until thickened. Do not overcook or the eggs will curdle. Pour the cream into a large dish, cover with plastic wrap, and cool completely.
- 8
Step 8
Beat the cooled pastry cream with a mixer until smooth. Place the first cake layer on a cake stand, spread the cream on top and smooth it with a spatula. Cover with the second cake layer. Wrap the sides tightly with plastic wrap and refrigerate for 45 minutes.
- 9
Step 9
Heat the cream until almost boiling. Place the chocolate in a bowl, pour the hot cream over it and stir until you get a smooth, shiny ganache.
- 10
Step 10
Place a cooling rack on a baking sheet with sides. Transfer the cake onto the rack and remove the film. Pour ganache over the top — some will drip down the sides. Repeat the process if necessary for complete coverage. Place the cake in the refrigerator for 40 minutes until the ganache sets. Optionally, decorate with chocolate shavings.
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