Blender Chocolate Cake

 3-Ingredient Blender Chocolate Cake

Ingredients

- 3 large very ripe bananas (approximately 300 g peeled)

- 3 large eggs, room temperature

- 45 g unsweetened cocoa powder (about ½ cup, depending on brand)

Optional decoration: A light dusting of powdered sugar or cocoa powder. This adds an extra ingredient.

Method

1. Prepare the ingredients: Preheat the oven to 175°C / 350°F. Line a 6-inch round cake pan with parchment paper. Peel the ripe bananas and measure the cocoa powder.

2. Add to the blender: Break the bananas into pieces and place them in a blender. Add the eggs and unsweetened cocoa powder.

3. Blend until smooth: Blend for 45–60 seconds, until the mixture is completely smooth, creamy, and free of banana lumps. Scrape down the sides if necessary.

4. Pour into the pan: Transfer the chocolate batter into the prepared cake pan. Gently tap the pan on the counter to release large air bubbles and smooth the surface.

5. Bake: Bake for 25–35 minutes, until the edges are set and the center is just firm. A toothpick inserted into the center should come out with a few moist crumbs rather than liquid batter.

6. Cool and serve: Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack. Let cool completely before slicing. Dust lightly with cocoa powder or powdered sugar if desired.

Tips for the best chocolate cake

- Use very ripe bananas: Heavily spotted bananas provide the sweetest flavor.

- Blend thoroughly: A smooth batter creates a more even texture.

- Avoid overbaking: This cake is naturally dense and fudgy, so it should remain slightly moist in the center.

- Use a small pan: A 6-inch pan gives the cake enough height.

- Chill before slicing: Refrigerating the cooled cake for 30–60 minutes creates a firmer, brownie-like texture.

Storage

Store in an airtight container in the refrigerator for up to 3–4 days. Serve chilled for a dense, fudgy texture or warm briefly for a softer consistency.

Texture note: Because this cake contains no flour or baking powder, it will not rise like a traditional sponge cake. Expect a soft, dense, chocolate-banana texture similar to a baked chocolate custard or fudgy brownie.

Best result: A simple, deeply chocolatey, naturally sweet cake with a moist, fudgy center—made entirely in the blender with only three ingredients.