Time: 45 min. preparation time, 35 min. baking time
Nutrition: Calories ca 660 / Protein 8g / Carbohydr. 88g / Fat 34g
Ingredients (12 servings)
|420 g||all-purpose flour|
|2 tsp||baking powder|
|1 tsp||salt (divided)|
|85 g||cocoa powder (divided)|
|360 ml||whole milk (divided)|
|240 ml||vegetable oil|
|2 tsp||vanilla extract (divided)|
|350 g||powdered sugar|
|butter for greasing|
|smarties for decoration|
cake pan (25-cm/10-inch), oven, offset spatula, cooling rack, whisk, parchment paper, rubber spatula, 3 mixing bowls, stand mixer or hand mixer with beaters
Mix one well-ripened banana with vanilla ice cream and milk in blender until creamy; decorate with colored straws.
Butter cake pan and line bottom with parchment paper. Preheat oven to 175°C/350°F. Whisk together flour, baking powder, and salt and set aside.
mixing bowl, whisk
420 g all-purpose flour / 2 tsp baking powder / 0.75 tsp salt
Whisk together cocoa powder, some of the milk, and some of the sugar until smooth.
mixing bowl, whisk
20 g cocoa powder / 60 ml whole milk / 1 tbsp sugar
Beat eggs and sugar together until smooth. Stir in oil, some of the milk, and vanilla extract.
rubber spatula, stand mixer or hand mixer with beaters
4 eggs / 300 g sugar / 240 ml vegetable oil / 240 ml whole milk / 1 tsp vanilla extract
Fold in dry ingredients and mix until smooth.
Transfer approx. half of batter to chocolate mixture and stir until combined and uniform. To create stripes, first spoon about 2 tablespoons of vanilla batter into center of cake pan. With a clean spoon, scoop same about of chocolate batter directly onto center of vanilla batter. Continue alternating batters in this way until all of it is used. Bake for approx. 35 – 40 min., or until toothpick inserted into center of cake comes out clean. Let cake cool for 15 min. before turning out of pan. Let cool completely on cooling rack.
In a large bowl, cream some of the butter and cocoa powder until smooth and uniform. Stir in half of powdered sugar and salt, then add milk. Beat mixture on high speed, then add second half of powdered sugar. Beat until light and fluffy. Stir in some of the vanilla extract.
offset spatula, rubber spatula, stand mixer or hand mixer with beaters
170 g butter / 65 g cocoa powder / 0.25 tsp salt / 350 g powdered sugar / 60 ml whole milk / 1 tsp vanilla extract
Frost cooled cake with buttercream and over in Smarties by gently pressing the candies into buttercream.
smarties for decoration