Saturday, July 23, 2011

Chocolate Banana Cake

My 1st encounter with Chocolate Banana Cake was at La Manila. That was a decade more ago and during that time, sinking my teeth in this cake was a total indulgence to me. I never thought that a decade later, I would be able to try my hands out on this cake. It was a tedious affair to make this cake as it involved baking the sponge cake, getting the cream ready and making the chocolate ganache. To make things simpler, I used a sponge cake premix to start on. The baking of sponge cake requires 30 - 40 mins, depending on your tin size and oven. When the cake was fully cooled, slice the cake twice to spread the chocolate fresh cream on it. Next, I sent the cake to be chilled in the fridge before pouring the chocolate ganache on top and decorate it with the simplest decorations. I'm proud to say that the cake tasted really really good. Even hubby who doesn't have a sweet tooth, was devouring the cake with 'genuine' interest  (besides the chilled cheesecake). I think I need to try this cake out soon again to perfect it... or rather to ensure that 1st attempt was not just pure luck :) I wished I had more bananas to add into the cream.

Please leave a note if you are interested in the recipe because it's pretty long and I need to type it out :D

Here's the recipe which I got from Madam Ooi.

To Make Chocolate Sponge Cake.
  • Just get a packet of chocolate sponge cake premix. Follow the instructions stated on the packet.
  • Let the cake cool. Slice across 1/3 of the cake and then make another 1/3 slice across it.  This is for spreading of chocolate cream later on.
To Make Chocolate Cream :
30g     Melted dark chocolate
15ml   Full Cream Milk
150ml Whipped Cream

Method :
  1. Bring the milk to a boil, add in chocolate.
  2. In another bowl, whip the whipping cream until foamy. Beat in medium speed.
  3. Add the melted chocolate and whipped cream together, stir until well combined. Then set aside.

To Make Chocolate Ganache:
125g   Dark chocolate
125g  Whipping cream
15g     Butter
1 tbsp Honey

Method :
  1. Cook the whipping cream and honey to a boil.
  2. Stir it into the chocolate until the chocolate is melted.
  3. Then add in butter, mix well.
Assembling the cake :
  1. For me, I left the cake in the cake tin with a removable bottom. You have have 3 slices of the sponge cake. Remove 2 slices out and leave 1 slice (bottom layer) on the pan.
  2. Place the sliced bananas on the cake, then take a slab of chocolate cream and gently put on top of the cake (yes, with bananas on top). Please estimate the cream as you will need to leave some for another layer. You do not need to spread the cream evenly. What I did was place a 2nd layer of cake on top of it and press the cake down. This will spread the cream across. Not that evenly but it will do just fine.
  3. Repeat no. 2. Then send the cake to the fridge to chill (for an hour or so)
  4. When the cake is chilled, pour the chocolate ganache on top and let it flow to the side till the entire cake is fully covered with the ganache. Chill the cake again. If  you have extra ganache left, pour a 2nd time on the cake. More chocolate glazing means the cake will be sweeter but this 2nd coat will give the cake a nice rounded coating. Chill the cake and you're ready to dig in anytime.


To Food With Love said...

Fantastic looking cake! Would love it if you could post the recipe. Thanks!

Rachel n Chong said...

Ok, here it is... Enjoy!