Buckwheat cocoa cake with bananas

Ingredients for 1 servings:

• 250 g butter, melted
• 3 m.-large banana(s), very ripe
• some lemon juice
• 300 g raw cane sugar
• 3 tbsp cocoa powder
• 4 large eggs
• 1 pinch of sea salt
• 100 g buckwheat, ground
• 100 g spelt flour, 630
• 100 g spelt flour (wholemeal)
• 1 tsp baking soda
• Butter, for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

delicious sponge cake with a subtle banana flavor

Preheat oven to 180 to 200 degrees Celsius, depending on your oven. Melt the butter and mash the bananas with a little lemon juice. Mix the slightly cooled butter with the sugar and eggs until smooth. Carefully stir in the cocoa powder and sea salt. Add the banana puree and mix well. Mix the flour with the baking soda and quickly stir in until the batter is smooth. Grease a ring cake pan and pour in the batter. Bake the cocoa cake at 180 degrees Celsius for about 50 to 60 minutes. After 40 minutes, cover with baking paper if necessary to prevent it from overcooking. Baking at 180 degrees Celsius ensures the cake is moist without being soggy and stays fresh for a long time. The buckwheat helps maintain a subtle banana flavor.