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Ce cake est une pure merveille ! Fort en cacao, il est à base de babeurre (lait fermenté ou ribot), de bananes et de pépites de chocolat noir et au lait. Un mélange de saveurs à tomber ! Le babeurre confère à ce cake une texture ultra moelleuse et il n’est pas du tout sec, bien au contraire…
Vous vous régalerez au petit déjeuner pour bien démarrer la journée ou pour une pause café ou un goûter gourmand. Il se conserve bien, soigneusement emballé dans de l’alu et se congèle également très bien.
Préparation
Beurrer un moule (en alu 1,5L), réserver au frais. Préchauffer le four à 180°C.
Tamiser la farine, le cacao, le sel, la levure, le bicarbonate ensemble. En prélever une petite partie, y rouler le chocolat haché.
Crémer le beurre avec le sucre et la cassonade au batteur électrique (2 min). Ajouter les œufs 1 à 1 puis la purée de banane. Ajouter les ingrédients secs tamisés en 3 ou 4 fois en alternant avec le babeurre. Terminer par le chocolat haché.
Verser dans le moule préparé, enfourner 30 min, couvrir d’une feuille de papier alu et poursuivre la cuisson 40 min env. Le cure-dent devra ressortir sec.
D’après cette recette…
