Banana Cocoa Cake
Overview
The cake made with bananas and cocoa is very delicious. It has a rich flavor, a soft and delicious texture, and is not greasy at all. The smell of bananas when baking is particularly attractive. This is a cake that is perfect for autumn and winter. The scent of bananas signals joy, while the cocoa powder brings heat.
Tags
Ingredients
Steps
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Dissolve cocoa powder in hot water
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Add oil and stir until there is no separation of water and oil and the emulsification is good
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Sift the flour in
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Use egg beaters to make a Z-shape and mix well until no dry powder is visible
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Add the 3 egg yolks in three batches, wait until the egg yolks are mixed with the flour after each addition, then add the next egg yolk, mix evenly
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Mixed cocoa egg yolk paste
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Add sugar in 3 batches and beat with an electric mixer until dry peaks form
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Take 1/3 of the whipped meringue and put it into the cocoa egg yolk batter, stir evenly from the bottom up
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Pour back into the remaining meringue and continue to mix evenly
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The state of mixed cake batter
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Pour the cake batter from a height of about 20CM into a 6-inch anodized removable bottom cake mold, and shake out air bubbles on the table. Cut the banana into small pieces and place it on top of the cake batter
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Place the cake mold on the baking sheet and place it on the bottom rack of the Dongling K40C oven that has been preheated to 120 degrees for upper heat and 150 degrees for lower heat. (I directly chose the 05 cake stall, so I didn’t have to choose the temperature anymore, which was very convenient.)
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Bake for about 50 minutes. After grilling, take out the cake, place it on the table to release the heat, place it upside down on a drying rack, wait until it cools before removing the film, and sprinkle powdered sugar on the surface of the cake
