Ingredients
Chocolate cake
- 2 ripe banana (about 1 cup mashed)
- 1/3 cup cocoa powder (40g)
- 1/3 cup almond butter (100g)
- 1 tsp baking powder
- Optional: 1 tsp vanilla
Chocolate ganache
- 1/2 cup dark chocolate chips (80g)
- 1/4 cup coconut cream (thick part, 60ml)
Crunch topping
- 1 1/4 cups cornflakes, lightly crushed (30g)
- 3/4 cup dark chocolate chips (120g)
Instructions
- Preheat the oven to 350F (180°C) and grease and line a 5-inch round cake pan (13 cm diameter) with parchment paper.
- Peel the banana and mash it with a fork until smooth.
- In a bowl, whisk together the mashed banana, cocoa powder, baking powder and almond butter. Mix until just combined and you get a thick batter.
- Pour the batter into the prepared pan and baker for 25-28 minutes. Let cool completely.
- While the cake is cooling, prepare the ganache. Melt the chocolate chips, then add the thick coconut cream and mix to incorporate. Let sit 5 minutes at room temperature.
- For the crunch topping, melt completely the chocolate chips. Then fold in the lightly crushed cornflakes until they’re completely coated.
- Once the cake has cooled completely, remove it from the pan. Spread the chocolate ganache evenly over the top, then spoon the crunchy topping over the ganache and gently spread it into an even layer.
- Let the topping set for a few minutes at room temperature before slicing.
Notes
– Use very ripe bananas for best result.
– Coconut cream refers as to the very thick layer of cream that forms on top of the can after you’ve placed it in fridge to set.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Cake, Dessert
- Method: Baking
- Diet: Gluten-Free, Vegan