Banana Chocolate Cake
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 banana 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 sinfully cake.
Here is the recipe: Printable recipe
Sponge Cake (Line 9″cake round)
3 large Eggs
190g Optima flour
1 tbsp Cocoa powder – sifted
50g Melted butter (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.
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.
Hi Ann Low,
Thanks for sharing your recipe, I have two questions:
1) Under the Sponge Cake, you mentioned at point 1 about “….add in melted butter and mix well” but in your ingredients, “melted butter” is not mentioned. So may I know how much of butter should I put? and what type of butter, sweetened or unsweetened?
2) For this chocolate sponge cake, can I cut it into 3 slices instead of 2 slices? Is the cake thick enough for me to cut into 3 slices? If not enough what is the recipe for the 3 slices chocolate sponge cake? and what size of inch cake tin should I used for 3 slices chocolate sponge cake?
Mel & Beanie,Mel, 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.
Hi Ann, where to buy this adjustable cake ring? Does Phoon Huat or Ailing Bakery has it? What size must I buy? Thanks!
Ann, you mentioned to apply 2-3 layers of the ganache to make it thicker. Do you mean to double or triple the above recipe? If I want to have 3 layers of the ganache, do I pour all at one time or do I have to pour 1 portion first, freeze and then pour the next portion, freeze and then pour the last portion? By the way, what type of semi sweet chocolate did you use and where to buy? Also, how many bananas did you use? Thanks!
Ai Li, PH has it. No size as it is adjustable up to above 10 inches in diameter.
Ann, I bought dairy whipping cream today. So is the Redman Whip Topping = fresh cream? If it is not, where can I buy fresh ? Thanks!
Hi AnncooSry 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
hi, thanks for the replybtw,optima flour is cake flour?if not can replace with either cake or plain flour?thanks
@AnncooThanks for the fast reply =)Mel and Beanie
Love chocolate and banana. Your how to photo are really great.
What a nice gift you received from Mary!
This is indeed lovely! Whole bananas… what a great idea.
Looks so yummy yummy, your are a good baker. Now my mouth watering liao…really wanna take a piece…but so far you are 🙁
wow, the way you described it, i feel like getting one slice and try it! Enjoy the rest of the week!
Gosh, looks so yummy but have to agree with you that it's sinful! Perhaps can eat first and think later! Greedy eh!
oh wow awesome cake got a slice for this mum he he
Can I use other oil like canola oil?
I love banana and chocolate. They just make a perfect combination.Your 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! 🙂
What a beautiful chocolate banana layer cake! Garnacha…mmm…yummy!
Ann,First time here, i liked your cake decoration, banana cake looks absolute yummy.
when it comes to cakes your truely a professional…such a pretty perfectly done cake…
Wow, this chocolate cake filled with mousse and fresh banana looks fabulous…what a nice treat…love the pictures 😉
Truely delicious what can i say more than this seeing the picture Ann.. Yummy!!!
I 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.
Wow, this cake looks better than any professional bakers' cakes I've ever seen! Are you a baker? Looks gorgeous.
Hi Quinn, you're the first one here. Thank you for your compliment *.*Sanjana: 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 :DDBusygran: 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 ;))Hungrytummies: 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 :-))
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.
@AnonymousHi 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.
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?Jane
This cake looks so good! I love the glossy ganache =] I can never get my cakes as smooth and flat as yours….!
OMG! I am so gonna make this! Thanks so so much for sharing such a lovely recipe Ann. 😉
Gera: Thank you for your compliments.Thanks 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 ;DAnn: never mind about sinful, enjoy the cake first ;DDAnna: 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 ;))
Anncoo,I 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. hahahttp://angelcookbakelove.blogspot.com/2010/07/cake-stencils-two-lovely-awards.html
One can never have enough chocolate cake…especially laid out in such a creative way.Anncoo…this turned out fantastic.What a beauty!Have a great weekend and Flavourful wishes,Claudia
WOW!! This cake looks wonderful! I think I would rename it Banana Split Cake! Oh it is making me hungry!
Looks mouth-watering… Thanks for sharing the recipe and steps in making this beautiful cake!
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.
So sinful! But I love it!
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. 🙂
Oh, what a yummy… delicious cake you have here. :)I 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.
This cake looks yummy, thks for sharing the recipe and the clear instruction ^_^
Nice collage of instructions 😀
Ann, this cake looks so good, I will definately love it!
Chocolate cake and banana – absolutely delicious!!Cheers,Gera
Anncoo,I love bananas choc cake, urs look very very goodI 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.
Thank you Friends, hope you really enjoyed this sinful cake! ;DDBlessed 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 ;DLittle 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..
Beautiful cake – I have helped myself to a slice. thank you
Hmm…you make me think of Secret Recipes's Chocolate banana cake. Baking one on your own, really save a lot of money. 🙂
@AnonymousYes, 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.
Hi, Anncoo.Thank you for sharing this recipe.I just made this cake today and it turned out great! Unfortunately, I struggled to make the sides of the cake look as presentable as yours. Firstly, when I took the sandwiched cake out from the springform pan, the mousse filling and sides of the cake looked uneven (not a perfect round shape like yours). Also, when I poured the chocolate ganache over the cake, I was having trouble spreading it cleanly around the sides of the cake. So it looked a bit messy around the sides. Otherwise, the cake looks nice as the ganache flowed evenly on top of the cake.Do you have any suggestions for me to improve this cake decoration in future?
Hi Caroline, There is always some difficulty to do the ganache spreading for first timer. Practice makes perfect. You can cover the sides of the chocolate cake with some chocolate rice or chopped nuts to make the cake looks better.Just a little note… after you placed the top piece of sponge cake on top of the mousse, gently press the top with you hand to make the cake even.
Thanks for sharing this recipe. Instead of 2 layers of sponge cake, can I bake this cake into a 3 layers of sponge cake, just like the secret recipe? Will the recipe be the same? If it is not the same, could you please advise me on the recipe for the sponge cake, banana chocolate mousse filling and the ganache cream?
Sorry that I don’t have the Secret Recipe’s formula. For the chocolate sponge cake, you may refer to this post https://www.anncoojournal.com/chocolate-mousse-cake/
Hi Ann, may I know what type/brand of chocolate did you use? I've a big block of tulip brand compound chocolate, can it be used for the mousse n ganache? TIA
Hello! 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!