Cake "Chocolate-banana" (based on the dessert Seleznev)

Category: Confectionery
Chocolate-banana cake (based on Seleznev's dessert)

Ingredients

Cake:
flour 400g
sugar 400g
cocoa 4-6 st. l
coffee 1 tsp
egg 2 pcs
milk 200 ml
vegetable oil 100ml
soda (slaked) 1.5 tsp
boiling water 200 ml
Cream:
cream 900 ml
powdered sugar 4 tbsp. l
thickener for cream 2 packs
Interlayer:
boiled condensed milk 1b (380g)
bananas 4 things

Cooking method

  • Cake is a well-known "Chocolate on boiling water".
  • I am not making a link to the recipes already posted because I am doing it a little differently. :about)
  • So, beat the eggs with milk, add vegetable oil. Separately, we combine all the bulk ingredients, add to the egg-milk mixture + slaked soda + a glass of boiling water. (By the time you added boiling water, you should already have a form prepared, because the dough must be immediately poured into the form and sent to the oven.) The dough is liquid - do not be alarmed. : o) And yet .. I mix everything in a mixer.
  • I cover the form with baking paper, grease the sides with butter and sprinkle with flour. This cake has a habit of swelling, so I wrap the form with a strip of wet cloth.
  • In my oven, the cake is baked at 180 degrees for about an hour.
  • Cream:
  • Whip natural (ideally) cream with powdered sugar, add a thickener. The option without a thickener is also possible, natural cream whips well and keeps its shape for a long time, but habit is second nature ..: o))
  • I cook condensed milk myself - purchased boiled, as a rule, with grains, and I just don't like the taste.
  • Assembling the cake:
  • Cut the cake into three layers.
  • Spread 0.5 cans of condensed milk on the cake (just spread it like butter), put chopped bananas, a layer of whipped cream on top, again cake, condensed milk, bananas, cream, cake. :about))
  • It is not necessary to soak chocolate in boiling water, it itself is very juicy and moist.
  • The cake turns out to be richly chocolate with a hint of banana, the tenderness of whipped cream and the taste of boiled condensed milk.

Note

If you have any questions, I will be happy to answer them.

The main photo belongs to Natalyan, for which thanks to her! Sorry, I don't have my photo yet

NatalyaN
I want to share my joy with this cake! I make it, I do it often, because in my environment they loved this cake very much, everyone loves it sooo much !!!
Thank you, Annushka, for such a recipe not only from me, but also from my loved ones.

I do with some deviations:
1) chocolate on boiling water - ordinary, our forum, and baked everywhere and in micron, and in a cartoon, and in the oven.
2) I take only 1 jar of cream for one portion of chocolate on boiling water - 450 grams, respectively, and a thickener is also 1 sachet.

And while there is no photo of the author, I can show my cut, I tried to make a Cornelli on top, but only from vegetable cream.

Chocolate-banana cake (based on Seleznev's dessert)
grusnata
Is it possible to freeze chocolate cakes in boiling water?
Husky
Yes you can. I do it, though not often. But nothing happens to them. It thaws like a regular biscuit, without any loss.
Ishwari
grusnata, you can freeze, but I don't like what it looks like after defrosting, it seemed to me that there is no that juiciness for which I love these particular cakes ..
grusnata
Yeah thanks!
Sandiya
Girls, and not a very sweet cake turns out? When I bake chocolate with boiling water, I put less sugar in the cream and always add lemon juice and zest. But this time I want to try this particular one with a banana, I'm afraid that it doesn't have a sugary-sweet taste
Ishwari
Sandiya, well ... the cake should be sweet ..: o))) Sugary - no ... I don't think it is sugary-sweet. I put a little less powder in the cream than usual, and it balances the taste.
fomca
I also wanted to try this cake. Yesterday I did it, put a bit too much powdered sugar in the cream, it came out sweetish, but I liked the combination, I will do more. And next time I'll take homemade cream, the cake turned out to be too "alive", although I added a fixative, there was no white chocolate at home. I took a chocolate chiffon biscuit as a basis.

Chocolate-banana cake (based on Seleznev's dessert)
Svetik
I also decided to try baking a cake according to your recipe - that's what happened
Chocolate-banana cake (based on Seleznev's dessert)

I liked the biscuit very much, here's the cream - today we will just try, but it took me exactly half of the cream, and, unfortunately, I did not find a thickener - I hope the cake will not lose its appearance when slicing
Cixlida
She has baked it three times already, using a chocolate-chiffon sponge cake as a basis, Parmalat cream, and brewed condensed milk myself (Belarusian). The cream was fixed with cornstarch. Everyone loved it, thanks for the recipe
sweet0587
Ishwari, tell me, how much condensed milk do you cook, because its density, consistency depends on the cooking time?
Chibisnay
Probably delicious I will definitely bake on the weekend! Condensed milk probably should not be very thick!
Cixlida
sweet0587, I cooked for 1.5 hours, bought a Belarusian one, it turned out great, I also cooked Alekseevskaya (with a cow on a can), which is also not bad. In 1.5 hours, a creamy color turned out, if you cook for about 2, it will already be dark and thick.
I cooked GOSTovskaya together with the Belarusian one for testing, and so from GOST it turned out to be a chemical paste, threw it all away.
Cixlida
Chibisnay, delicious cake, everyone asks the recipe.
blum
tell me what it means "This cake has a habit of swelling, so I wrap the form with a strip of wet cloth."
Natulya_86
Girls, tell me what diameter of the mold to use?
Cixlida
Natulya_86I make a chocolate chiffon biscuit from natapit, shape 26 cm. I cut a biscuit into 4 cakes. Cream I take 500 ml, decorate the top with Swiss meringue or chocolate icing.
Natulya_86
Cixlida, thanks, I did just that. And with the diameter of the shape was right.
Cixlida
Yanusya
And I have this cake spread out: I collect the cake in the form, then I take it off and literally in 10 minutes the condensed milk and bananas begin to fall out from the sides,
Cixlida
Yanusyawhen you collect the cake, do you make dams?
Yanusya
What is it like?
Yanusya
And when do you make this cake, too, do you use dams?
Cixlida
Quote: Yanusya

What is it like?
look - you put the first cake on the bottom of the mold, lined the sides (I have a file - the folder is denser), and along the edge of the cake with the approach to the side from the syringe you squeeze out the paste - a mixture: biscuit crumbs mixed with raw condensed milk, cocoa and butter (medium thick , so that it crushes, but does not flow), so that the resulting dam is 1.5 cm higher than the cake.And then boiled condensed milk for cake, bananas and whipped cream. Above is the second cake and the same algorithm. The dam adheres the cakes to each other and isolates the cream from the edge. Nothing comes out.
Cixlida
Quote: Yanusya

And when do you make this cake, too, do you use dams?
always with dams, otherwise everything floats.
Cixlida
Yanusya, to me on you)
Yanusya
Thank you
svetamakss
And today I made such a cake. I liked the combination of condensed milk, bananas and cream very much. Thank you.
Cixlida
I love this cake dearly)
Here's a cut:
Chocolate-banana cake (based on Seleznev's dessert)
Khatskevich Inna
Quote: Cixlida
look - you put the first cake on the bottom of the mold, lined the sides (I have a file - the folder is denser), and along the edge of the cake with the entrance to the side from the syringe you squeeze out the paste - a mixture: biscuit crumbs mixed with raw condensed milk, cocoa and butter (medium thick , so that it crushes, but does not flow), so that the resulting dam is 1.5 cm higher than the cake.And then boiled condensed milk for cake, bananas and whipped cream. Above is the second cake and the same algorithm. The dam adheres the cakes to each other and isolates the cream from the edge. Nothing comes out.
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=134692.0
Natasha, and under the protein without oil you did not do it by accident? I’m scared to do it without dams, but will the squirrel crawl off these dams? I wanted to offer the customers this composition, and there the design of the B / W.
Cixlida
Khatskevich Inna, Inna, did both under mb, and under bz, and under ganache, and under cheese. If you are worried, you can additionally level the potatoes, everything keeps well. Everything in the spoiler is chocolate-banana with different coatings.

Chocolate-banana cake (based on Seleznev's dessert) Chocolate-banana cake (based on Seleznev's dessert)
Chocolate-banana cake (based on Seleznev's dessert)
Chocolate-banana cake (based on Seleznev's dessert) the upper tier is covered with Swiss butter, also chocolate-banana


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