Chocolate Crumb Cake with Bananas
Chocolate Crumb Cake with Bananas - Chocolate base, bananas and cream will delight big and small gourmets alike! Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
If you want to conjure up the cake classic, you don't have to resort to a baking mix with questionable ingredients! The spelt flour provides lots of B vitamins and trace elements. It is also a great compromise for all those who don't like wholemeal flour. Real vanilla and cocoa round off this cake perfectly. The cocoa contains so-called catechins, which strengthen our immune system and can prevent inflammation. This also applies to the dark chocolate.
You want to bake the cake for a children's birthday party you can prepare the base the day before. Shortly before serving, cover the cake base with bananas and put the cream mixture and cake crumbs on top. That way, nothing is guaranteed to soak through!
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 8.6 g | (34 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 2 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 338 mg | (8 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 2 ½ ozs Dark chocolate (70% cocoa content)
- 9 Tbsps room temperature butter (+ 1 TBSP for the mold)
- 8 Tbsps Raw cane sugar
- 3 eggs
- 5 Tbsps milk
- 6 ozs Spelt flour
- 2 ozs ground almonds
- 3 Tbsps cocoa powder
- 3 tsps Baking powder
- 1 pinch salt
- 3 Banana
- 1 Tbsp lemon juice
- 1 Vanilla bean
- 7 ozs cold Whipped cream
- 1 packet whipped cream stabilizer (optional)
- 8 ozs Greek yogurt
Kitchen utensils
Preparation steps
Coarsely grate dark chocolate. For the batter, whisk butter and 7 Tablespoons sugar until creamy. Gradually add eggs and milk and mix everything together.
Thoroughly mix flour, almonds, cocoa powder, baking powder and salt and pour onto the butter mixture. Stir everything well. Fold in 3 Tablespoons grated chocolate.
Line the springform pan with parchment baking paper, grease the rim. Pour the batter into the springform pan, smooth it down, and bake in a preheated oven at 180 °C / 350 °F for 25-30 minutes. Remove and let cool completely.
Remove the cake from the edge of the springform pan. Cut off about 1/2-inch from the edge of the cake all around; then hollow out the cake with a spoon about 1/2-inch deep. Leave a rim of about 1-inch on the outside. Coarsely crumble the remaining cake in a bowl.
Peel the bananas, halve them lengthwise and place them close together in the hollowed-out bottom. Sprinkle with lemon juice.
For the filling, cut the vanilla pod in half lengthwise and scrape out the pulp with a knife. Whip cold whipped cream with cream stabilizer until stiff. Stir yogurt with vanilla pulp and remaining sugar until smooth. Carefully fold in the whipped cream and remaining chocolate.
Spread the cream mixture on the base in a dome-shaped form. Carefully spread the cake crumbs on the cream mixture with your hands and press lightly. Keep the cake cold until serving.
