Chocolate banana cake in a slow cooker

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   Prepare the necessary products

2. STEP 2

   

   Beat eggs with sugar, salt and vanilla sugar for 5 minutes until the consistency of thick sour cream.

3. STEP 3

   

   Dissolve coffee in warm milk.

4. STEP 4

   

   Heat the oil slightly. Add butter, milk with coffee, baking powder to the egg mixture and beat.

5. STEP 5

   

   Mix flour with cocoa, sift into the dough and mix thoroughly.

6. STEP 6

   

   The dough will be liquid. Grease the multicooker pan with butter. Bake for 1 hour in the “Baking” mode (if you bake in the oven then 50 minutes at 170 degrees, do not open the oven for the first 20 minutes, check with a dry toothpick)

7. STEP 7

   

   While the biscuit is baking you need to make the cream. To do this, mix sour cream with sugar. Beat with a mixer.

8. STEP 8

   

   For the glaze, mix all ingredients and cook over low heat until smooth.

9. STEP 9

   

   Take out the biscuit and leave to cool.

10. STEP 10

    

    Cut the cooled sponge cake into 3 layers.

11. STEP 11

    

    Cut the bananas into thin slices. Grease the bottom and middle cakes with cream, layer with bananas, stack on top of each other.

12. STEP 12

    

    Cut off the cap from the top cake. Grease the top crust, but do not add bananas.

13. STEP 13

    

    Mix the biscuit cubes with the cream and place on top. Drizzle with glaze as desired. Leave to soak for at least 2 hours.

Comments on the recipe

Musya Pusya 777

12.11.2023

5

Gorgeous CAKE! It just doesn’t work in the slow cooker