Butter-Free Chocolate Cake – Light and Ultra-Fluffy with Banana and Yogurt

Steps

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1. 1
   Melt the dark chocolate using a bain-marie or microwave (1 minute 30 seconds), add vanilla extract, and let cool slightly.
   ▶ ≈0:35
2. 2
   Select ripe (or overripe) bananas and mash or blend them in a separate bowl.
   ▶ ≈0:49
3. 3
   In a bowl, combine wet ingredients: mashed banana, yogurt, and applesauce; blend or mix well.
   ▶ ≈0:57
4. 4
   Stir the cooled melted chocolate into the banana mixture until well combined.
   ▶ ≈1:52
5. 5
   In another bowl, sift together flour, baking powder, almond flour, and sugar (if using) to avoid lumps.
   ▶ ≈1:59
6. 6
   Fold the dry ingredients into the wet mixture until just combined.
   ▶ ≈2:16
7. 7
   Pour the batter into a non-stick cake pan (about 18 cm diameter) and bake at 180°C for 25 minutes until cooked through.
   ▶ ≈2:22
8. 8
   Once the cake has cooled completely, prepare the ganache: heat the cream, pour it over chopped dark chocolate, wait 30 seconds to 1 minute, then stir until smooth.
   ▶ ≈2:38
9. 9
   Pour the ganache over the cake and spread evenly. For cleaner slices, refrigerate for 30 minutes—the ganache will set slightly but remain creamy.
   ▶ ≈2:44