Chocolate Banana Cake

Approx. 20 minutes plus preparation timepracticed
What you need: a 24 cm diameter springform tin

Cake Mixture

  • 3 eggs
  • 80 g sugar
  • 1 tsp Decocino vanilla extract
  • 80 g flour
  • 20 g baking cocoa
  • 1 tsp baking powder

Banana filling

  • 2-3 bananas
  • 60 g vanilla pudding powder
  • 2 tbs sugar
  • 500 ml banana juice

Cream layer

  • 400 g low-fat curd cheese
  • 1 tsp Decocino vanilla extract
  • 70 g sugar
  • 300 g whipping cream
  • 6 sheets of gelatine

Chocolate layer

  • 120 ml whipping cream
  • 100 g dark chocolate
  • 2 sheets of gelatine


  • Decocino baking spray
  • Decocino decorative sugar monkeys
  • whipped cream to serve on the side



  1. For the batter, cream the egg, sugar and vanilla extract for roughly 5 minutes until foamy.
  2. Mix and sieve the flour, baking cocoa and baking powder, before folding carefully into the egg mixture.
  3. Spray the base of the baking tin with the baking spray, fill with the batter and bake in a heated oven at 160°C for roughly 20 minutes.
  4. Leave to cool and place a cake ring around the base of the cake.


  1. For the banana filling, mix the vanilla pudding powder and sugar with 100ml banana juice. Heat the rest of the banana juice in a pan, add the blended pudding mixture and leave to cook while stirring. Slice the bananas into uniform slices and place these over the base of the bake. Place the banana cream over the bananas, smooth the mixture until flat and leave to cool.
  2. For the cream layer, place the curd cheese, vanilla extract and sugar in a bowl, stir until smooth and whip the whipping cream until stiff. Prepare the gelatine according to the instructions on the packet and dissolve. Place some of the curd cheese mixture under the liquid gelatine and mix together. Blend the mixture into the cheese curd and gently fold in the whipped cream. Spread the cream over the banana filling, smooth until flat and stand the cake for at least 3 hours in the fridge.
  3. For the chocolate layer, warm the whipping cream in a pan, add the chocolate and allow it to melt, stirring. Soak the gelatine sheets according to the instructions on the packet, squeeze them and dissolve them into the chocolate cream. Place the chocolate mixture on the cream layer, smooth until flat and leave the cake for a further 2 hours in the fridge.
  4. Remove the cake ring. Decorate with cream rosettes and (shortly before serving) with the decorative sugar monkeys.