I love to make this Banana Chocolate cake quite often especially for Loved ones, Mother's Day (right picture) and Christmas.
This is the most delicious chocolate cake that ever melted in my mouth, it was extremely moist in texture and absolutely decadent.
I'm sure all chocolate lovers will truly enjoy this sinful cake.
Sponge Cake (Line 9"cake round)
3 large Eggs
45g Water
190g Optima flour
1 tbsp Cocoa powder - sifted
50g Corn oil (to be added last)
1 tsp Vanilla extract
Put all the ingredients in mixing bowl and whisk at high speed until thick and fluffy than add in melted butter and mix well.
Bake at preheated oven 180C for 25-30 mins.
Remove cake after baked and leave to cool then cut sponge cake to 2 slices.
Banana Chocolate Mousse Filling
80g Semi-sweet chocolate (melted)
40ml Full cream milk or whipping cream
250g Whipped cream - 150g Fresh cream and 100g Whipping cream
1 tsp vanilla extract + 1/2 tbsp Rum
1 bunch Banana
Boil milk or whipping cream and mix to melted chocolate with a hand whisk follow by vanilla extract and rum, mix well and leave to cool.
Whisk up fresh cream and whipping cream together to soft peak and add whipped cream to melted chocolate.
Sprinkle or rub some lemon juice on banana and cut banana into half.
Place one slice of sponge cake in an adjustable cake ring and brush sugar syrup on it.
Spread half of chocolate mousse on sponge cake ~place banana on it and balance chocolate mousse to cover the banana. Lastly cover the 2nd slice of sponge cake on top, brush sugar syrup again and freeze mousse cake for at least hour.
Ganache Cream
250g Semi-sweet chocolate - chop to small pieces
200g Whipping cream
40g Butter - cut so small pieces
1/2 tbsp Rum
1 tsp Vanilla extract
Put chopped semi-sweet chocolate and butter in a bowl.
Boil whipping cream and pour cream into the chocolate and stir with a hand whisk to smooth.
Add rum and vanilla extract, stir well.
Remove mousse cake from cake ring after freezing.
Pour ganache cream on cake.
Quickly use palette knife to spread ganache evenly on cake.
You may like to apply 2 to 3 layers of ganache cream to make the chocolate cream thicker.
Lastly clean the side of the cake with kitchen towel and decorate as desire.
Put the Banana chocolate cake in fridge for few hours before serve.
For cutting chocolate cake - Dip your knife in hot water and quickly dry it off before each cut.
Kitchen note: Boil sugar syrup ~150ml water + 50g sugar together, leave to cool and add 1 tbsp rum into it.
Brush sugar syrup on sponge cake before and after adding chocolate mousse.
It's so beautiful anncoo. I have to make this for my friend's coming birthday! Beautiful as usual Ann!
ReplyDeleteBeautiful! I'd love a slice with a big mug of coffee :)
ReplyDeleteDo you still a slice of this for me? :)
ReplyDeleteAnother beautiful and tasty creation! If only I live next door to you...sigh*
ReplyDeleteIt looks decadent.. will wait for the recipe.
ReplyDeleteYumm!! The adjustable cake ring is such a great thing to have, I should get one. Thanks for the step-by-step pics.
ReplyDeleteThis is a great cake. Love the banana in between. Lovely and thanks Anncoo for those lovely shots :)
ReplyDeleteAnn dear, the cake looks so divine & addictive! Gosh, I wish I can have a slice right now. Yummm.... Hope you're having a wonderful day.
ReplyDeleteCheers, Kristy
Gee Ann! Love the cake, love the step-by-step pics. Thumbs-up many times! Been cracking my head as to what to bake for my elder girl. Now I know what to make. Thanks Ann!
ReplyDeletea slice for my morning coffee,please!it's looks so tempting!
ReplyDeleteThanks for the baking process in detail. Wish I were a great baker like you, aahhh!!
ReplyDeleteOooh, that looks divine Ann! That's quite the creative cake. Can't go wrong with bananas and chocolate. Can't wait for the recipe :-P
ReplyDeleteLovely chocolate cakes! I really don't know, actually we can use spatula knife to touch up the ganache. I usually, just keep pouring the ganache to the missing part. Thanks for sharing the step-by-step pictures.
ReplyDeleteHi Anncoo,
ReplyDeleteLove browsing to ur blog everyday...hehe!! Can I know wot is the difference between fresh topping cream and whipping cream?Pls advise. Thank you.
Snoopy
chocolate and banana... so yummy!
ReplyDeletehave a nice day!
Paula
Oooh....beautiful and looks delicious! I love all the bananas hidden in the middle. Cool to arrange the banana that way. Thanks very much for sharing.
ReplyDeleteYou are such a great baker Ann! Love the bananas hidden away in the middle :)
ReplyDeletelooks very yummy
ReplyDeleteThis sure looks delicious!! I love banana + chocolate!!
ReplyDeleteThat looks so good! You have me drooling behind my computer right now.. :)
ReplyDeleteI want one slice too! But too late I think ... Glad to see your yummy post again Ann :)
ReplyDeleteThis is indeed lovely! Whole bananas... what a great idea.
ReplyDeleteWOW, how great! it looks really yummy, I Loved the idea of chocolate mousse with bananas in the cake :)
ReplyDeleteThis is yet another fantastic dessert! I love the rich ganache but it's the creamy center that has me craving a slice of this cake. 8-)
ReplyDeleteHi Quinn, you're the first one here. Thank you for your compliment *.*
ReplyDeleteSanjana: Thank you :)
Pepy: Sorry! I'll another one for you next time ;))
Thank you Elin, so happy to hear that.
Biren: Promise to make one for your next visit.
Suma: Hope you can get one in India.
Thank you Kristy! I can give 2 slices instead of one :DD
Busygran: Thank you! I'm sure you can do a better job.
Thanks Alison for visiting again.
LS: ;DD you can do it too!
Lequan: Thanks!
DG: Sorry mistyped. Is palette knife. Because once you freeze the cake it is very easy to handle the ganache cream and not messy at all.
Snoopy: Thanks for coming here everything. Fresh topping cream is usually for cake decoration and it is quite sweet like Pour n Whip. Whipping cream is cooking cream and not sweet that's why I like to add half and half of these together.
hehee..Mary, Will reserve some for you and add more banana in it ;))
ReplyDeleteHungrytummies: Thank you for your compliment.
Thanks Jess & Avanika.
Thank you Simone :)
Thank you Lia, I can make another one for you *=*
Penny: Yes, can add more if you like.
Food Lover: Thank you for your comment and visiting.
Tangled Noodle: Thank you :-))
Thanks Ann! Knowing you, you'd probably make a few cakes. Can't wait to try all your beautiful and deliicious creations. Till we meet again, I'll just feast with my eyes.
ReplyDeleteTruely delicious what can i say more than this seeing the picture Ann.. Yummy!!!
ReplyDeletewow, the way you described it, i feel like getting one slice and try it! Enjoy the rest of the week!
ReplyDeleteWow, this chocolate cake filled with mousse and fresh banana looks fabulous...what a nice treat...love the pictures ;-)
ReplyDeletewhen it comes to cakes your truely a professional...such a pretty perfectly done cake...
ReplyDeleteI have problem trying to cover the sides of the cake with ganache, thanks for sharing your pics, it helps. But how do you wipe off the ganache on the cake board? Do you use a wet kitchen towel? I tried cleaning it with dry kitchen towel but still ended up with a big mess.
ReplyDeleteAnn,
ReplyDeleteFirst time here, i liked your cake decoration, banana cake looks absolute yummy.
What a beautiful chocolate banana layer cake! Garnacha...mmm...yummy!
ReplyDeleteWow, this cake looks better than any professional bakers' cakes I've ever seen! Are you a baker? Looks gorgeous.
ReplyDeleteGosh, looks so yummy but have to agree with you that it's sinful! Perhaps can eat first and think later! Greedy eh!
ReplyDeleteoh wow awesome cake got a slice for this mum he he
ReplyDeleteLove chocolate and banana. Your how to photo are really great.
ReplyDeleteMimi
What a nice gift you received from Mary!
Hmm...you make me think of Secret Recipes's Chocolate banana cake. Baking one on your own, really save a lot of money. :)
ReplyDeleteBeautiful cake - I have helped myself to a slice. thank you
ReplyDeleteOh, what a yummy... delicious cake you have here. :)
ReplyDeleteI saw you have place a 'Unit Converter' table on your blog. I'm look for one too, do you mind I can copy and place it on my blog too.
Looks so yummy yummy, your are a good baker. Now my mouth watering liao...really wanna take a piece...but so far you are :(
ReplyDeleteThank you Friends, hope you really enjoyed this sinful cake! ;DD
ReplyDeleteBlessed Homemaker: Can use dry or wet kitchen towel or even damp table cloth. Once you freeze the cake for a while the choc cream will get to set very quickly, so not much mess.
Swathi: Thank you very much for your comment and visiting :)
Sook: hahaa...I'm flattered *=* I'm just a stay home mom who loves to bake :)
Thank you Mimi ;D
Little Inbox: You're right! But I always like to try new cake ;)
Thanks Chris, help yourself.
Happy Flour: Thank you for your compliment.
Sure you or anyone can copy the Unit Converter~no problem ;)
Sze Sze: hehee...wait till next time..
Chocolate cake and banana - absolutely delicious!!
ReplyDeleteCheers,
Gera
Nice collage of instructions :D
ReplyDeleteAnncoo,
ReplyDeleteI love bananas choc cake, urs look very very good
I usually order mine from Secret Recipe and recently I chanced upon this recipe from a book "Southern Cake" and urs, may give it a try.
Thanks for sharing.
I like your mousse recipe, using 2 types of cream and no gelatine. Thanks for the step by step instruction. I still cannot do a decorated cake properly. :)
ReplyDeleteAnn, this cake looks so good, I will definately love it!
ReplyDeleteThis cake looks yummy, thks for sharing the recipe and the clear instruction ^_^
ReplyDeleteSo sinful! But I love it!
ReplyDeleteI love your cake..mamma mia! I would like to eat a piece of it just now..lovely! thanks a lot for the recipe! I want to try it for next birthday (I will send you the photos to show you how it turns out).
ReplyDeleteCiao!
Anna
Oh wow .. my jaw just dropped. It loooooks sooooo good! It reminds me of the cake from Secret Recipe (one of my fav as well). I love the step by step photos.
ReplyDeleteOMG! I am so gonna make this! Thanks so so much for sharing such a lovely recipe Ann. ;)
ReplyDeleteGera: Thank you for your compliments.
ReplyDeleteThanks Tigerfish :)
Angel: Thank you. I had tried from Secret Recipe before when their first shop opened at Henry Park Apartment. Where did you get this book 'Southern Cake'? Must take a look since you gave good comment on this book at your site.
Small Small Baker: Because with the melted choc so not necessary to add gelatine. As now you cannot get mousse powder either at Phoon Huat or Sunlik.
Thank you Jess :)
Neeyeeloh: So must make this soon ;D
Ann: never mind about sinful, enjoy the cake first ;DD
Anna: When is your next birthday? Hope not next year...hahaa..remember to show me the photo.
JO: Thank you for your comments, I'm flattered *.*
BeeBee: OK I'll wait for your post, hopefully soon ;))
Looks mouth-watering...
ReplyDeleteThanks for sharing the recipe and steps in making this beautiful cake!
WOW!! This cake looks wonderful! I think I would rename it Banana Split Cake! Oh it is making me hungry!
ReplyDeleteAnncoo,
ReplyDeleteI borrowed the book from library but I would like to buy the book too (so far have not gone to bookstore to find) as I like quite a number of recipes in this book.
Btw, I have an award for you, please collect from my home, fast fast. haha
http://angelcookbakelove.blogspot.com/2010/07/cake-stencils-two-lovely-awards.html
I love banana and chocolate. They just make a perfect combination.
ReplyDeleteYour cake reminds of that Malaysian chain of restaurants Secret Recipe. I assume you're familiar with it since they have branches in S'pore. Their cakes are quite good.
Now I know where to go when I want to recreate such goodness. Thanks for sharing! :)
One can never have enough chocolate cake...especially laid out in such a creative way.
ReplyDeleteAnncoo...this turned out fantastic.
What a beauty!
Have a great weekend and Flavourful wishes,
Claudia
This cake looks so good! I love the glossy ganache =] I can never get my cakes as smooth and flat as yours....!
ReplyDeleteHi Anncoo,
ReplyDeleteCan I ask for the 250g Whipped cream, why do you use two type of cream: 150g Fresh cream and 100g Whipping cream?
:)
Another question, for your first photo, I see that you have put a cake film across your cake.
ReplyDeleteWhere did you get your cake film? I am looking for it (small quantity will do). Is it expensive?
Hanushi: Because the semi-sweet choc is still on the sweet side and if you add all fresh cream, the ganache will be very sweet. That's why I added some whipping cream into it. But you can add all fresh cream if you want.
ReplyDeleteThe film is from Sunlik. I think the price is about $3 and I'm not sure how many pieces are there but can use it for quite a while.
Anyway may I ask, did you attend the baking class in Phoon Huat. Actually you can learn a lot of tips from there.
Have a nice day :)
Looks great...
ReplyDeleteHi Anncoo,
ReplyDeleteThanks for the reply!!
I did not attend any baking class from Phoon Huat. My work and hours (including weekends) make it quite hard for me to attend. Anyway, I will keep in mind and if I have the chance to attend. :)
Many thanks!!
What goes together better than bananas and chocoloate? Well...what doesn't go well with chocolate? You are always so creative with your baking! It's stuning!
ReplyDeleteThat is some cake! YUM! Anything with ganache is a winner to me.
ReplyDeleteBest wishes always,
Natasha.
Lyndsey: Thanks! Chocolate can really goes well with anything.
ReplyDeleteNatasha: Thank you.
Hi,
ReplyDeleteThks for sharing,
Mind asking, from the kitchen note, it says " brush sugar syrup on sponge cake before & after adding mousse, may i ask how to brush the cake after mousse is added =p... sori for my ignorance, pls enlighten, thks
Sorry, what I mean is brush the sugar syrup on the sponge cake, that is after adding the mousse you will cover it with another slice of sponge cake.
ReplyDeleteAnn it looks positively picture perfect gorgeous! Better than the Secret Recipe one!
ReplyDelete去年父親生日時我就做了這款蛋糕,可惜我家人不怎麼喜歡這口味.最後是我阿姨幫我清理掉了,因為她說很像在 Secret Recipe 買的.這一次我介紹她來你家吃了.
ReplyDeleteHello! I was actually trying to leave a comment for the mango pudding you made recently - my husband would go crazy over this as his favorite fruit is mango! This might sound ridiculous, but what is egg yellow coloring? Also, this banana chocolate cake is spectacular! You are amazing!
ReplyDeleteI do not know how I missed this :( This is such a fantastic cake...I am crazy about chocolate and bananas :)
ReplyDeleteHi Ann,
ReplyDeleteThanks for your prompt reply on the clarification of the 2 differences of cream.
Mind asking again,u mentioned FREEZE the cake for at least 1 hour after assembling, do u mean to place the cake in the freezer compartment where we made ice cubes or just the normal compartment in the fridge?
Snoopy.
Yes place it in the freezer compartment because after the cake is harden it is easier for you to spread to chocolate ganache. If not you'll find the mousse can melts easily and very messy for you to handle the cake.
ReplyDeleteIs it okay for me to use only whipping cream instead of the fresh cream for the mousse filling?
ReplyDeleteLx
@Anonymous
ReplyDeleteLx, It is OK to use whipping cream if you prefer but must remember not to over beat it.
Can I use other oil like canola oil?
ReplyDelete@Anonymous
ReplyDeleteYes, you can use any type of oil except peanut oil.
Sorry to be asking such a silly question: do you literally weigh your ingredients such as the 45g water, 250g whipped cream on a weighing scale? I'm used to measuring liquid ingredients by ml.
ReplyDelete@Anonymous
ReplyDeleteYes, I measured all in grams with weighing scale. If you want to measure all in ml, that is fine.
Please kindly leave your name in your next visit.
I tried making this cake today. However it did not rise much and the middle of the cake looks rubbery as though it was undercooked, a very big difference from your picture. Was the cake batter suppose to be watery?
ReplyDeleteJane
Thank you my friend for this recipe, the cake looks delicious and what a lovely combo: chocolate and banana! I love the texture of your chocolate icing! I would love to add this recipe to our Moroccan Cuisine Site!
ReplyDeletehttp://www.moroccancuisinemarocaine.com/forum
Cheers,
@Anonymous
ReplyDeleteHi Jane, This means that your cake is not cook yet. You can use your finger tip to touch your cake after the time's up. If the cake spring back, that is cooked. You might to bake for another 5 mins further.
@Mamatkamal
ReplyDeleteThank you dear, I'll have a look later :)
Happy weekend.
Hi Anncoo
ReplyDeleteWhat a beautiful cake you have created! =) Thanks for sharing the recipe. Btw, fresh cream refers to dairy cream like Emborg? Can I use Bulla Thickening cream? (or is it thicken cream not too sure abt the name, sry.)
Mel
Hi Anncoo
ReplyDeleteSry to trouble you again. Is there a need to chill the cake after the 1st layer of ganache cream before adding on the 2nd layer? TIA
Mel
Mel & Beanie,
ReplyDeleteMel, Fresh cream is the Pour n Whip fresh topping cream. You can get it from Phoon Huat that are slightly cheaper than the supermarket.
Beanie, Actually is not necessary because I already freeze the mousse cake. Once the ganache touches the cool cake the cream will set slightly but of course you can chill it if you think the ganache cream is too watery.
@Anncoo
ReplyDeleteThanks for the fast reply =)
Mel and Beanie
HI ANNCOO,
ReplyDeleteis it ok to replace the oil to butter?
thanks
@mmmyen
ReplyDeleteYes, of course you can use melted butter if your prefer.
hi, thanks for the reply
ReplyDeletebtw,
optima flour is cake flour?
if not can replace with either cake or plain flour?
thanks
@mmmyen
ReplyDeleteOptima flour is a super fine flour that contain sugar, corn flour and stabilizer in it. Anyway you can use your own sponge cake recipe.