Súkkulaðiterta með bananakremi

Chocolate cake with banana cream

Last weekend we were visited by two of our Icelandic teacher's other students, both of whom are now living here in Iceland for a long time. I was very happy to have visitors again for whom I could bake cakes - the result was this sweet chocolate cake with banana cream filling.

Ingredients

For the ground

4 eggs
200 g sugar
120 g flour
1 Tbsp potato flour
2 Tbsp baking cocoa
1 tsp baking powder

For the banana cream

100 g soft butter
70 g powdered sugar
4 bananas

For the chocolate cream

120 g soft butter
120 g powdered sugar
1 pinch of ground vanilla
150 g dark chocolate


Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Mix the eggs with the sugar until foamy.

Then add flour, potato flour, baking cocoa and baking powder and mix everything thoroughly into a smooth dough.

Grease a springform pan (approx. 26 cm) or line it with baking paper. Pour the dough into the mold...

...and then bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 25 minutes (test with a toothpick!).

Then take the cake base out of the oven and let it cool completely.

Then carefully cut through the cooled base with a knife and, if available, a piece of twine.

Then prepare the banana cream:

Mash the bananas...

...and mix with the soft butter and powdered sugar to form a uniform cream.

Then spread the cream on the bottom half of the base...

...and carefully place the top half on top.

Then prepare the chocolate cream to cover the cake:

Melt the chocolate in a water bath and let it cool down a little.

Mix the softened butter with the powdered sugar and ground vanilla until fluffy.

Add the melted, cooled chocolate and mix thoroughly.

Then cover the entire cake with the chocolate cream.

Chill the cake in the fridge for at least 4 hours and let it sit well.

Then serve with whipped cream if you like.

[Translated from here.]