Banana Split Chocolate Cake

Ingredients for 1 servings:

• 100 g butter
• 100 g flour
• 25 g cocoa powder
• 2 tsp baking powder
• 100 g sugar
• 2 eggs
• 4 tbsp mineral water
• 6 sheets of white gelatin
• 3 bananas
• 3 cups of yogurt (stracciatella, 150 g each)
• 3 tbsp lemon juice
• 1 packet of vanilla sugar
• 400 g cream
• Jelly – bananas for decoration

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Melt butter. Sift flour, cocoa, and baking powder into a bowl. Mix in sugar. Add eggs, butter, and water; mix until smooth. Pour batter into a greased 26cm springform pan and bake at 175°C for 20-25 minutes. Let cool. Place the base on a cake plate and rim. Soak the gelatin. Peel 2 bananas, slice them, and drizzle with 2 tablespoons of lemon juice. Mix together the yogurt and vanilla sugar. Squeeze out the gelatin and dissolve it. Stir a little yogurt into the gelatin, then stir everything into the rest of the yogurt. Whip the cream until stiff and fold in. Spread 3 to 4 tablespoons of cream on the base. Arrange banana slices on top. Spread the remaining cream on top in a dome shape. Chill for approx. 2 hours. To decorate, slice the last banana and drizzle with lemon juice. Decorate the cake with this and the jelly bananas.