For the layers must:
9 tbsp unsweetened cocoa;
1 1/2 cups flour;
1/2 tsp salt;
1 tsp soda;
1/4 tsp baking powder;
120 gr. Butter at room temperature;
1 1/2 cups sugar;
2 large eggs;
1/2 cup strong coffee;
1/2 cup milk;
For the cream:
120 gr. Cream cheese Philadelphia with chocolate;
100 gr. Mascarpone;
125 gr. Soft butter;
200 gr. Chocolate;
7 tablespoons unsweetened cocoa;
Additionally you’ll need:
A few chocolate truffles;
Handful of almonds;
1/3 cup milk;
1/3 cup Bayliss;
For the chocolate layers add the four, baking powder, salt and the soda into a bowl and mix them.
Into another bowl beat the soft butter with the sugar until fluffy and then add the eggs one at a time with continuous whipping.
Mix the coffee and the milk. Next, add half of the dry ingredients to the butter mixture and mix. Stirring slowly and start pouring the coffee syrup and when the mixture had taken totally liquid and add the remaining half of the dry ingredients.
Preheat the oven to 180C/350F.
I separated the mixture into two and baked it. Then cut along and received a total of 4 layers.
Bake for 30-35 minutes and check it with dry stick.
Leave it to cool completely.
During this time, melt the chocolate in a water bath and let cool completely.
Stir the butter cream and start adding the chocolate.
The butter has to be very soft so no lumps are formed.
Then continue beating add the cream cheese and Mascarpone, and finally chocolate. Continue stirring for a few minutes to break the last dab, if such is formed.
Mix milk and Baileys and slice the banana on circles.
Then start with the layer and syrup it lightly, spread with cream, put another layer, syrup, add the cream, arrange the banana slices …
When you’re done, decorate with the rest of the cream and add the almonds and the chocolate truffles.