This chocolate cake makes a perfect birthday cake or a cake for other special occasions. Some people may be surprised by the combination of banana with blueberries and chocolate cream, but let me tell you that there is nothing to be afraid of. Both blueberries and bananas are fruits with a soft texture, which is why they blend in nicely with each other.
I prepared the following chocolate cake by combining a cocoa sponge cake with a delicate mascarpone and chocolate cream. The cream contains the above-mentioned fruits. I don’t know about you, but I like well-soaked cakes and that’s what this cake is. I did not add alcohol to the syrup which I used for soaking the sponge, because I wanted the children to be able to eat this cake as well. I wholeheartedly recommend you the following recipe for a chocolate cake, I think you will like it.
Ingredients for chocolate cake with cream.
- 6 big eggs
- 120 g all-purpose flour
- a pinch of salt
- 1 teaspoon of baking powder
- 180 g icing sugar
- 40 g dark cocoa
- 1 tablespoon of potato starch
- 150 ml boiling water
- 1 bag of black tea
- 1 tablespoon of lemon juice
- 400 ml whipping cream (36%)
- 180 g dark chocolate
- 150 g mascarpone cheese
- 100 g banana
- 100 g blueberries
- a little lemon juice
- blueberries for decoration
How to make chocolate cake with blueberries and banana.
Cocoa sponge cake: place eggs at room temperature in a bowl, add a pinch of salt and sifted icing sugar. Using a food processor or hand whisk, whisk the ingredients until fluffy and almost white – it should take about 6-7 minutes.
Combine the flour with potato flour, baking powder and cocoa, then sift it all through a sieve. Next, add it to the whisked eggs in small batches. Stir it in as quickly as possible but gently with a wooden spoon. Line a round-shaped baking tin with baking paper and pour in the cake batter. Put the cake in an oven preheated to 180 degrees and bake it for 45 minutes. Let the baked cake cool down and when cold, cut it in half lengthwise.
Syrup: put a bag of black tea into a mug, pour boiling water over it and set aside to let it cool down. After that, add lemon juice to it, mix, then thoroughly soak both halves of the sponge cake with mixture.
Chocolate cream: pour 200 ml of whipping cream into a pot and bring it to boil. Remove the pot from the heat and add broken chocolate pieces. Stir until the chocolate is completely dissolved then let it cool down. Pour cold 200 ml of cream into a bowl and whisk until almost stiff. Next, add mascarpone cheese to it, whisk for a few seconds then add the thickening chocolate. Whisk together for a few more seconds. Set aside about 1/2 cup of the chocolate cream to use it later for decorating the cake. Add the blueberries and the diced banana lightly drizzled with lemon juice to the remaining cream and mix it.
Place the first layer of the cocoa sponge in the baking tin in which the cake was baked. Put the chocolate cream with fruits on it, cover it with the other half of the sponge cake layer. Decorate the cake with cream from the cup and some fresh blueberries. Place the cake in the fridge for a few hours so that the cream thickens well.
Good to know when making chocolate cake with blueberries and banana.
If you do not have black tea at home, you can soak the cake with a mixture of lemon juice, water and a little sugar. I didn’t soak the bottom of the chocolate sponge cake, I drizzled every other side of it, including its top.
I baked the cocoa sponge cake in a round-shaped baking tin with a diameter of 20 centimetres. You can use a slightly larger tin, but I would not recommend using a too large one, because the cake will be low after baking.
Do you like chocolate cake? If so, try our recipe for Chocolate and raspberry cake with jelly.