Classic Chocolate-Banana Cake
Description
The recipe won't take much time. Mix flour, cocoa, baking soda, and vanilla. Use a blender to mash bananas into a smooth mass. Add yogurt and mix. Beat butter with sugar until fluffy. Add egg yolks one at a time. Combine with the banana mixture. Gradually add the flour, cocoa, baking soda, and vanilla. Mix into a smooth, homogeneous batter. Separately, beat egg whites with a pinch of salt until stiff peaks form. Gently fold them into the batter. Transfer the batter into a greased baking pan and place in a preheated oven at 190°C (375°F) for 40–45 minutes. Before removing, check doneness with a toothpick. Now prepare the cream. Whip cream with powdered sugar, then mix in sour cream. Add finely sliced banana pieces and stir. Slice the cake horizontally into 3–4 layers, depending on its size. Spread half of the cream on the first layer, place the second layer on top, and spread the remaining cream over it. Cover with the third layer without adding cream. Whip 80 ml of cream with powdered sugar. Use this to frost the top and sides of the cake. Decorate the cake edges with patterns using a piping bag. Slice bananas into thin rounds. Melt butter in a pan and lightly sauté banana slices on one side. Sprinkle with sugar and flip. After a few moments, the bananas will become caramelized. Pour orange juice over the bananas and let them simmer in the juice for 1–2 minutes over low heat. Remove bananas onto a plate and reduce the sweet sauce until it reaches a thick caramel consistency. Arrange the bananas on top of the cake and drizzle with the cooled caramel sauce. Refrigerate the cake for 2–3 hours. The dessert is ready. Serve and enjoy.