Chocolate cake with bananas and roasted almonds


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OK…So, there’s something to be said for a cake that you can whip up at 9 o’clock on a Friday night, after a serious week, when you need some baking therapy that requires little to no brain power. By the time this past weekend, I think anything requiring technique or poise in the kitchen would have had induced some kind of cerebral short circuiting – I imagine there would have been sparks, probably some twitching and likely even drool.

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Okay fine, so there might have been drool anyway.

Actually, when the cake emerged, there was probably drooling and clapping. I tell you that because I trust you won’t judge me.

This cocoa-based cake is deeply chocolaty and incredibly moist. It surprises me every single time with how good it is for something so easy.

Ingredients:

– a chocolate countertop cake (bought or homemade)

– 2-3 bananas

– for filling 2 sachets of powdered chocolate cream (+500ml cold milk, 8 tbsp sugar)

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– on the top of the cake use a chocolate creme ole (+400 ml cold milk)

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– roasted peanuts

Directions:

Well, there are just some really easy steps to do.

1. Follow the instructions on the sachets to prepare the cream.

2. Cut bananas slices and put them over the cream at every level.

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3. On the top of the cake use the chocolate creme ole and decorate with roasted peanuts. Put it in the fridge for some hours and then you are ready to devorate it!

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So my friends, if you have a chocolate lover in your midst, make them this cake. If they’ve had a bad day this is certainly something that will brighten it for them. If they’ve had a great day, then this chocolate cake is a great way to celebrate with them!

It just needs to happen.

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