Ingredients;
For the chocolate cake
• 250g flour
• 130g honey
• 50g cacao powder
• 8g baking powder
• 5g salt
• 60ml olive oil (you can also use melted butter)
• 2 bananas
• 1 tbsp vanilla extract
• 3 eggs
• 90g chocolate
• 5g baking soda
• 1tbsp lemon juice
For the frosting
• 1 espresso (cold)
• 200g mascarpone
• 100g unslated butter
• 120g honey
• 1 tsp vanille extract
• 1 tsp vanilla powder
Instructions
• Preheat the oven to 175°C (347°F).
• Mash or blend the bananas, then combine them in a bowl with the olive oil, eggs, vanilla extract, and honey. Whisk until light and airy, for about 2–3 minutes.
• Add the flour, cocoa powder, baking powder, and salt. Mix until smooth.
• In a separate small bowl, add the baking soda to the lemon juice. Stir briefly, then add the mixture to the cake batter and mix well.
• Finely chop the chocolate and fold it into the batter.
• Grease a square cake tin and pour in the batter, spreading it out evenly.
• Bake the cake in the oven for 25 minutes.
• Let the cake cool in the refrigerator for at least 2 hours before making and adding the frosting.
For the frosting:
• Beat the mascarpone, unsalted butter, and honey together until light and fluffy.
• Add the vanilla extract, vanilla powder, and the cooled espresso. Mix until fully combined.
• Spread the frosting over the cake, and enjoy!