Chocolate Banana Top Cake

For the chocolate banana top cake, beat eggs and sugar until creamy and white. Sift together the flour and cocoa and fold in. Add the mineral water.

Pour the batter into a cake springform pan (26 cm diameter) greased on the bottom and bake in a heated oven at 180 °C for about 40 minutes.

Soak the gelatine. Allow the cooking chocolate to melt. Whip the cream until stiff. Lightly squeeze the gelatine, let it melt and stir into the cooking chocolate.

Immediately stir in half of the whipped cream. Fold the chocolate whipped cream into the remaining whipped cream. Cut the sponge cake in half twice. Cut bananas in half lengthwise.

Place banana halves on bottom layer and spread a tiny bit of whipped cream on top. Place the 2nd cake layer on top. Spread this thickly with whipped cream and place the top cake layer on top. Brush the cake with the remaining whipped cream and draw patterns with a fork.

Grate 2 tablespoons of the cooking chocolate, let the remaining cooking chocolate melt. Knead marzipan and sifted powdered sugar together.

Roll out between cling film and cut out stars. Coat with cooking chocolate and place on top of cake. Sprinkle grated cooking chocolate over the chocolate banana top cake.

Preparation Tip:

With a piping bag and some whipped cream, you can conjure up pretty decorations on the chocolate banana top cake.

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