A moist delight: Chocolate cake meets banana perfection

Chocolate cake is perfect for any occasion. It's straightforward to make, so even beginners can manage. The recipe is based on chocolate that needs melting or on cocoa. Personally, I prefer the latter. I've recently added fruit to the cake, which contrasts beautifully with its rich flavour.

When I make this cake, there are always numerous requests for the recipe. It's no surprise, considering its impressive flavour. Another detail that stands out is the texture. Many people find chocolate cakes slightly dry, but that's not the case when you complement the recipe with bananas. They not only add a pleasant aftertaste but also ensure the bake remains moist.

The strong flavour of chocolate pairs well with most fruits. In the summer, it's worth using strawberries, raspberries, or cherries in the cake. Currently, bananas fit perfectly. We like to eat them raw, and add them to porridge or smoothies. For baking, even overripe bananas are useful as they are very sweet, allowing for less sugar use. Another key benefit is that they add moisture, making the chocolate cake light and fluffy, rather than dense.

Ingredients:

• 170 g plain flour,
• 45 g cocoa,
• 100 g sugar,
• 1 packet of vanilla sugar,
• 1 flat teaspoon of baking soda,
• 1 teaspoon of baking powder,
• 3 ripe bananas,
• 2 eggs,
• 120 ml oil,
• 100 g dark, chopped chocolate (optional),
• 85 g finely chopped favourite nuts (optional),
• a pinch of cinnamon.

Method:

1. Mash the bananas with a fork or blender, then add the eggs, oil, cream, sugar, and vanilla sugar. Mix all the ingredients together.
2. Prepare the dry ingredients: mix the flour, cocoa, baking powder, baking soda, and cinnamon.
3. Gradually add the dry ingredients to the banana mixture. Mix the batter thoroughly.
4. Incorporate the chopped chocolate and nuts or your chosen addition.
5. Transfer the batter to the baking dish and place in the preheated oven at 170 degrees Celsius. Bake for about 50 minutes.