With this mini cake you can eat one whole cake and not feel guilty 😊

1. Preheat the oven to 180C.
2. Pour the sugar and eggs in a bowl. Whisk until blended.
3. Add oil, milk, cocoa powder, flour and baking powder. Whisk until all the ingredients are blended and there is no lump.
4. Place baking paper in a tray. Empty the cake mix into the tray.
5. Place the tray into the oven and let it cook for 30 minutes. Once cooked, let it rest in a room temperature.
6. Once rested, cut the cakes using a glass as a mould to get perfect circles.
7. Crumble the leftover cake and set it aside to use it as topping for later.
8. Meanwhile, pour the cream ingredients into a saucepan. Cook in low heat and stir well.
9. After reaching the desired consistency, add a lemon zest. It gives a tangy flavour. Stir a bit and set the saucepan aside to cool for a while. After cooled down, mix the cream in a blender to get a smoother consistency.
10. Slice bananas according to the circle shaped cakes.
11. Get the circle shaped cakes and place one banana on top of each. Then layer each cake with the cream.
12. Pour the crumbled cakes on top of each layered cakes.
13. Serve chilled.