Chocolate Banana Cake Recipe

April 27, 2016

It's been a year since I posted this Chocolate Banana Cake recipe, and I'm posting it again because I've made it better with some slight modifications. Also filmed a video for easy visualisation to anyone out there who might want to bake it! 

This cake was inspired by Awfully Chocolate's Chocolate Banana cake. It consists of three layers of chocolate sponge, layered with banana infused chocolate mousse and fresh banana slices, and coated with dark chocolate ganache. 

When I made it last time, it was a tad too rich and needed a bit more taste of banana. This time, I mashed the bananas in the chocolate mousse instead of just placing slices of bananas. This helped to counter the richness of chocolate. Tasted really good this time! (I updated the old version of the recipe in case you notice they r the same)

I seldom post about my personal life here, so it's rare that I'm talking about it today. This Chocolate Banana Cake has a special place in my heart. It is my boyfriend Jonathan's favourite cake, which he insists on having every year for his birthday. 

It is also one of the first few desserts we baked together. We made this cake last year when we were just friends and not a couple. He specially requested to make it. 

Through just one baking session, I learnt much about him... Like how he has a weakness for chocolate and bananas, has a taste for rich desserts, and that he is good with cleaning the dishes. Hahaha. 

In all seriousness, this cake is a reflection of our relationship. My boyfriend has been the voice that urges me to break my boundaries and challenge myself. I never thought I'd be able to bake a complicated cake like this till I tried. His encouragement extends further than my baking; he's given me the courage and confidence to take up new things, which in turn allows me to experience life so much more

I'm ever so thankful for this light in my life and so really, this cake deserves to be named Jon's Cake. I can never eat anything with chocolate plus banana and not be reminded of him. 

This might be psychological, but I truly feel a boost of confidence and happiness with each bite. So if you or someone needs some positivity or encouragement in life, make this cake! 

P.S. My boyfriend and I took part in a Singapore radio competition called Kiss92's Perfect Match. Please help us to win our dream wedding by liking our Facebook page and following us on Instagram. Your support means so much to us. Thank you!

Adapted from Joyshecooks

9 inch 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
1 pinch of Salt

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
1 pinch of Salt
1 tbsp of Baileys

[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. Cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
2. Cool before using.

[Assembling the Cake]
1. Spread the mousse on the first layer of sponge cake, lay the remaining sliced 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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