Chocolate banana cake

Ingredients for 1 servings:

• 200 g sugar
• 3 packets of vanilla sugar
• 6 eggs
• 450 g flour
• 3 tsp baking powder
• 300 g butter
• 6 tbsp milk
• 4 cups of cream
• 325 g chocolate
• 3 packs of cream stiffener
• 8 bananas
• possibly chocolate sprinkles

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 1 hour; Total time approx. 7 hours 15 minutes

First, prepare the cream. Pour the cream into a saucepan and add the chocolate. Set the stove to medium heat and warm everything up, but do not boil. The cream should blend with the chocolate. Once the chocolate has melted, let the cream cool for 2 hours, then refrigerate for 3 hours. Then add 3 packets of cream stiffener and whip. While the cream is chilling, prepare the bases. Put the sugar, vanilla sugar, and butter in a bowl and beat until fluffy. Then add the eggs. Slowly stir in the milk. Mix the flour and baking powder and add to the mixture. Then mix the batter for about 3 minutes. Divide between 3 equal-sized containers. Mix 2 of them with 3 tablespoons of cocoa powder each. The third batter remains white. Then pour each portion of batter into a springform pan. Bake individually for 20 minutes at 200°C using conventional heating. Do the toothpick test. Let all bases cool for about 2 hours. For the topping, cut the bananas into strips. Place one of the cake layers in a baking dish. Spread 1/3 of the cream on top and top with bananas. Continue this process until all the layers and the cream are used up. Finish with cream. If desired, you can sprinkle the cake with chocolate sprinkles.