Chocolate-banana cream cake

Ingredients for 1 servings:

• 5 tbsp flour
• 5 tbsp sugar
• 5 tbsp oil
• 3 eggs
• ½ baking powder
• 2 tbsp baking cocoa
• 2 bananas
• 1 dashes lemon juice
• 1 packet of vanilla sugar
• 250 g mascarpone
• 1 bar of dark chocolate (fine dark chocolate)
• 3 cups of cream
• possibly cream stiffener
• n. B. sugar
• banana chips
• n. B. Confectionery (mikado sticks)
• n. B. Cake icing, dark

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 13 hours 20 minutes

For the dough, mix the flour, sugar, oil, eggs, baking powder, and cocoa powder until smooth. Line the bottom of a springform pan with baking paper and pour in the mixture. Bake in a preheated oven at 180°C (top/bottom heat) for about 20 minutes. If necessary, do the skewer test. Let cool. In the meantime, make the two creams. First, whip the cream (with cream stiffener if desired) and any desired amount of sugar until stiff peaks form. For the banana cream, finely mash the bananas with a fork and mix with a little freshly squeezed lemon juice. Mix with the mascarpone and vanilla sugar. Fold in 1/3 of the cream. For the chocolate cream, carefully melt the chocolate in a saucepan. Wait a moment until it is no longer quite so hot, then fold it into the remaining cream. Now divide the base in half. Spread the banana cream on the first layer, then place the other half of the base on top and spread with the chocolate cream. Also spread the sides with chocolate cream. Make sure the top is smooth. Decorate with cake icing, banana chips, Mikado sticks, or whatever you like. It’s best to refrigerate overnight so the icing sets nicely.