Softened cream at room temperature 100g, sugar 120g, flour 150g, sweet cocoa or raw cocoa 30g, baking powder 1TL, 75g of eggs, 2 milks, 60g of chocolate chips, 400g of whipped cream and 3 bananas.

working methods

1

Cream+sugar, stir well.

2

Add the eggs in stages. Step 1. Stir well.

three

Step two. Complete this step.

four

Flour+cocoa powder+baking powder are mixed and stirred evenly.

five

Step four. Add step 3. Stir well.

six

The fifth step is to add milk. Stir well.

seven

Step six. Finished batter.

eight

Spread the cream evenly on the baking mold, and pour step 7 into the baking mold.

nine

Bake in oven 170 degrees for 30 minutes.

10

Taking out, standing, cooling and demoulding.

1 1

Draw four lines (with marks) around the cake, as shown in the figure.

12

Scoop out the cake along the mark with a spoon.

13

Step 12. Finished product.

14

Knead the cake dug out in step 1 1 into fine particles, as shown in the figure.

15

Banana pairs are cut in half first, then in half.

16

Spread bananas evenly in the groove of step 12.

17

Step 16. Finished product.

18

Chocolate was cut into small pieces. * The chocolate here is cheap and delicious Dalanglu chocolate that I personally loved from childhood, for your reference.

19

Beat the chocolate chips added in step 18 into cream.

20

Spread step 19 evenly on step 17, as shown in the figure.

2 1

The finished product of step 20.

22

Spread the cake in step 14. Step 2 1 evenly.

23

The finished product of step 22.

24

Refrigerate in the refrigerator for 2 hours and enjoy. * Refrigerate the cake and cover it with aluminum foil as my mother-in-law taught me.

25

Finished product.