Chocolate and banana: The ultimate cake combination

The chocolate cake is perfect for any occasion. It is very simple to prepare, making it ideal even for beginners. It can be made using either melted chocolate or cocoa; for me, the latter works well. Recently, I've enhanced the cake with fruit, which provides a perfect contrast to its intense flavour.

Whenever I make this cake, I receive plenty of requests for the recipe. It's not surprising, given its impressive flavour. What's more, many find standard chocolate cakes a bit dry, but that's not a concern when bananas are included in the recipe. They not only add a pleasant aftertaste but also ensure that the cake is wonderfully moist.

The rich taste of chocolate pairs well with most fruits. In the summer, strawberries, raspberries, or cherries are lovely additions. At the moment, bananas work perfectly. They're great raw, in porridge, or in smoothies. For baking, even overripe bananas can be used. As they're very sweet, you can reduce the sugar needed. Additionally, they contribute moisture, resulting in a cake that's not dense but rather fluffy.

Ingredients:

• 180 g plain flour,
• 40 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 oz oil,
• 100 g dark, chopped chocolate (optional),
• 80 g finely chopped favourite nuts (optional),
• a pinch of cinnamon.

Method:

1. Mash the bananas with a fork or blender, then add the eggs, rapeseed oil, cream, sugar, and vanilla sugar. Mix all the ingredients together.
2. In a separate bowl, combine the dry ingredients: flour, cocoa, baking powder, baking soda, and cinnamon.
3. Gradually incorporate the dry ingredients into the banana mixture, mixing the batter thoroughly.
4. Add the chopped chocolate and nuts or your preferred addition.
5. Pour the batter into a prepared tin and bake in a preheated oven at 340 degrees Fahrenheit for about 50 minutes.