Preparation:
The butter (125 g) and sugar (200 g) are beaten until white. Add the eggs (2 pcs.), milk (100 ml), and mixed and sifted flour (250 g), baking powder (1 packet) and cocoa (50 g). The resulting mixture is poured into a cake form covered with baking paper. Bake in a moderate oven until done. It is checked whether the sponge is baked with a toothpick - if it is ready, the stick should come out dry after being pierced. The sponge is allowed to cool and then cut to form two sponges of equal thickness. One of them is placed in a flat plate. Carefully pour over the melted chocolate (80 g) in a water bath and arrange the thinly sliced bananas (2 pieces) on top. Place the second layer on top. Cocoa glaze (100 g) (a ready-made product that is sold in stores and can be replaced with ordinary hard chocolate) is melted in a water bath according to the instructions on the package and with it is spread on the cake with the help of a cooking brush. Allow to cool and the glaze to harden. The liquid cream (100 ml) and the powdered sugar (1 tbsp.) are whipped into a stiff cream and with the help of a syringe and a fan, the cake is decorated.
The recipe belongs to Diana Slavova, a participant in the contest " Holiday Tables".
