Ingredients:

For the Sponge Cake:

5 eggs

A pinch of salt

150 g sugar (divided into portions)

100 ml vegetable oil

5 tablespoons flour

2 tablespoons cocoa powder

1 teaspoon baking powder

For the Impregnation:

70 ml boiling water

1 tablespoon sugar

For the Cream:

400 g cream cheese or mascarpone

150 ml heavy cream (33% fat)

100 g powdered sugar

For Assembly and Decoration:

1 banana, sliced for filling

Sprinkles for decoration

Chocolate shavings or curls

Sweets and berries (optional)

Chopped pistachios for garnish

For the Chocolate Icing:

100 g chocolate

2 tablespoons milk

2 tablespoons vegetable oil

Instructions:

Prepare the Sponge Cake:

Preheat your oven to 200°C (400°F).

In a large bowl, beat the eggs with a pinch of salt until foamy.

Gradually add the sugar, continuing to beat until the mixture is thick and pale.

Slowly pour in the vegetable oil while mixing continuously.

Sift in the flour, cocoa powder, and baking powder.

Gently fold the dry ingredients into the egg mixture until well combined.

Pour the batter into a prepared baking pan and bake for 8-10 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove from the oven and let the sponge cake cool completely.

Then, cut out a round shape for the cake base.

Prepare the Impregnation:

In a small bowl, mix the boiling water with sugar until the sugar dissolves.

Set aside to cool slightly.

Prepare the Cream:

In a mixing bowl, beat together the cream cheese (or mascarpone), heavy cream, and powdered sugar until smooth and creamy.

Assemble the Cake:

Place one layer of the sponge cake on a serving plate or cake stand.

Drizzle the impregnation mixture over the cake layer.

Spread a layer of sliced bananas over the cake, followed by a generous layer of the cream mixture.

Place the second layer of sponge cake on top and press down gently.

Decorate the Cake:

Use the remaining cream mixture to frost the top and sides of the cake.

Decorate the edges with sprinkles and chocolate shavings.

Optionally, decorate the top of the cake with sweets, berries, and chopped pistachios.

Prepare the Chocolate Icing:

In a small saucepan, melt the chocolate with milk and vegetable oil over low heat, stirring until smooth. Let it cool slightly.

Drizzle the chocolate icing over the cake in a decorative pattern.

Serve and Enjoy:

Place the finished cake in the refrigerator for 3-4 hours to set.

Once chilled, slice and serve to your delighted guests. Bon appétit!

Indulge in this decadent chocolate sponge cake with creamy filling for a delightful dessert experience. Enjoy every bite of this heavenly treat!