Dirndl Kitchen

1 Preheat oven to 320 degrees Fahrenheit.Prepare a spring form (I used one with a 9 inch diameter), with parchment paper on the round bottom and by greasing the sides with butter.
2 In a smaller bowl, sift together flour, cocoa powder and baking powder.
3 In a large bowl, beat the sugar and butter until creamy, 5 minutes. Add the eggs and beat until combined. Gradually add in the flour mixture and milk until the batter is just combined. The batter should be thick and hold its shape.
4 Using a spatula, transfer the batter into the spring form and distribute evenly.
5 Bake on the middle rack for about 30 minutes or until a cake tester or toothpick comes out clean. Cut around cake using a knife, remove the ring and transfer (still parchment paper attached to the bottom) to a cooling rack. Allow cool completely. To speed up this process, you could move it to a fridge.
6 Now gently remove the middle of the cake, leaving about a one inch rim and some of the bottom. I cut a circle about 1 inch deep to help with this. Crumble the scooped out cake and set aside.
7 Peel the bananas, half lengthwise and lay flat side down onto the hollowed out cake.
8 Combine the heavy whipping cream, powdered sugar and vanilla in a deep bowl and whisk until stiff. Fold in the chocolate sprinkles and distribute evenly over the bananas (come all the way to the rim), forming a mound.
9 Sprinkle the crumbs over the mound and gently press onto the whipped cream mound. I left mine as is and that's pretty common to do in Germany. If you would like, you can decorate this cake with moles, carrots, grasses and flowers made from marzipan or fondant. This makes a great cake for a kid’s birthday party!