Awfully Chocolate Banana Cake Recipe

January 28, 2015

Chocolate and fruits are a match made in heaven - think chocolate fondue with fruit skewers. Apart from strawberries and raspberries paired with chocolate, bananas are another one of my favourite chocolate+fruit combo. This Awfully Chocolate Banana Cake is a testimony to the yumminess of mixing bananas with chocolate. 

Like the original Awfully Chocolate Banana cake, it consists of three layers of fluffy sponge cake, chocolate mousse, and fresh banana slices, coated in a rich layer of chocolate ganache. 

While the cake did turn out nice, there is still something missing. It is just a tad bit too rich and you'd tend to get full after a small slice. Perhaps in the future, I'd use banana purée instead of just banana slices to get a richer banana taste. But of course, this is still a lovely cake and deserves praises. It would satisfy any chocolate cravings, so please try it out!


Adapted from Joyshecooks

9 inch spring foam cake pan
Parchment paper
Electric mixer

[For Sponge Cake]
4 Egg yolks 
100g of Caster sugar
120g of Self-raising flour
1/2 tsp of Baking powder
1/2 tsp of Baking soda
50ml of Vegetable oil
1 tsp of Vanilla essence

4 Egg whites 
60g of Caster sugar

30g cocoa powder + 120g of hot water – combine and stir till smooth

[For Chocolate Mousse]
400ml of Whipping cream/heavy cream
1 tsp of Vanilla essence
1 tbsp Gelatine powder + 4 tbsp of boiling water 
50g of Cocoa powder 
80g of Icing sugar
2 tbsp of Instant coffee +21 tbsp hot water
1 tbsp of Baileys
4 Large ripe bananas, sliced

[For Chocolate Ganache Icing]
220g Semi-sweet chocolate chips
220g Heavy cream

[For Sponge Cake]
1. Preheat oven to 176°C
2. Mix egg yolks, sugar, oil, self-raising flour, baking powder, baking soda and vanilla essence in a mixing bowl.
3. Add in cocoa and water mixture and stir together till smooth.
4. Beat egg white for 2 minutes using an electric mixer, then pour in sugar gradually till egg white becomes fluffy but not too stiff. This forms the meringue. Do not over beat as it will be hard to incorporate into the batter. 
5. Fold the meringue into the egg yolk mixture. Do not over mix otherwise the meringue will be deflated and the cake will sink. P.S. If you feel that you are mixing too long and can still see traces of egg white it means that you have over beaten your egg white. 
6. Pour mixture into a cake pan lined with parchment paper, and bake for about 50 minutes or till cake tester comes out clean.
7. Cool the cake on wire rack and then slice into 3 layers.

[For Chocolate Mousse]
1. Using an electric mixer, beat the whipped cream till soft peaks form.
2. Add the rest of the ingredients and continue beating till cream is stiffer but not too stiff and dry. Keep 2 bananas for later. 

[For Chocolate Ganache Icing]
1. Bring heavy cream to a simmer.
2. Pour heavy cream over chocolate. Let it sit for 1 minute and stir with a whisk till all the chocolate has melted. Let it cool.

[Assembling the Cake]
1. Spread mousse on the first layer of sponge cake, lay the slice bananas on top and then top up with another layer or sponge, continue till the last layer of sponge is used up.
2. Cover the whole cake with the balance mousse and keep the cake in the refrigerator till the mousse sets.
3. Place the cake on a wire rack with a tray beneath. Pour the chocolate ganache coating onto the cake and let the chocolate mixture flow down the side smoothly. If the ganache is too thick, just spread it using a spatula.
4. Put the cake into the fridge till coating sets (about an hour plus).
5. Slice with a warm knife and serve.

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