Minion cake

Ingredients for 1 servings:

• 400 g cream
• 1.2 kg of chocolate, e.g. dark chocolate or Kinder bars, etc.
• 4 eggs
• 200 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 200 ml oil
• 200 ml mineral water
• 300 g flour
• 1 packet of baking powder
• 50 g baking cocoa
• 5 bananas
• fondant
• Sugar writing

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 35 minutes; Total time approx. 5 hours 55 minutes

Chocolate dough, bananas, ganache and fondant

First, prepare the ganache, as it takes longer to cool. Chop the chocolate into small pieces. Boil the cream in a saucepan on the stove, then add the chocolate pieces and mix well. Once the cream has combined with the chocolate, cover the pan and refrigerate for 2-3 hours. The ganache needs to be stirred every 30 minutes. For the batter, beat the eggs, sugar, vanilla sugar, and salt until creamy. Then add the oil and mineral water and mix briefly. Briefly stir in the flour, baking powder, and cocoa powder. Bake the batter in a springform pan lined with baking paper at 170 degrees Celsius for 30-35 minutes. In the meantime, slice the bananas. Once the cake is baked, let it rest for 15 minutes. Cut the cake in half. Place the first half of the cake on a cake plate. Then spread a little ganache on the base. Then place the bananas on top of the ganache. Place the second half of the cake on top. Spread the remaining ganache over the cake until it is completely covered. Place the cake in the refrigerator. For decoration: Tip: Prepare a template of the Minion you want to make, this makes it easier. (I used homemade fondant, but you can also use store-bought). Roll out the yellow fondant large enough to cover the entire cake. Enclose the cake with it. Make two eyeballs from the white fondant and stick them on the cake with icing. Draw pupils on the eyes with icing. Shape glasses, a mouth, and hair from the black fondant and stick them on the cake. Now let the cake cool in the refrigerator for 1-2 hours.