Easy Banana Chocolate Cream Sheet Cake
Ingredients
Cake base
- 225 ml sunflower oil
- 2 large eggs
- 240 g sugar
- 1 packet vanilla sugar
- 380 g all-purpose flour
- a pinch of salt
- 1 packet baking powder
- 4 tablespoons cocoa powder
- 250 ml milk
- Butter, for greasing the pan
Filling
- 600 g heavy cream
- 3 packets whipped cream stabilizer
- 2 packets vanilla sugar
- 100 g dark chocolate shavings
- 8 bananas (about 1.2 kg)
Preparation
Preheat the oven to 180°C conventional (160°C convection). Grease a 39x26x4 cm baking sheet. Whisk together sunflower oil, eggs, sugar, and vanilla sugar. Mix flour with salt, baking powder, and cocoa powder, then alternately stir into the egg mixture with milk.
Pour the batter into the prepared baking sheet, spread evenly, and bake for 20-25 minutes. Let the cake cool completely.
Hollow out the top of the cake about 1 cm deep with a spoon. Crumble the removed cake pieces and set aside for topping.
Whip the heavy cream with whipped cream stabilizer and vanilla sugar until stiff. Fold in chocolate shavings. Peel bananas, cut in half lengthwise, and arrange densely on the cake base.
Spread the whipped cream mixture over the bananas. Smooth the top and cover with the reserved cake crumbs. Chill the cake until serving.
Tips
For a banana-free version, use about 900 g strawberries: hull, halve, and arrange on the cake base.
