Awfully Chocolate Banana Cake

Youngest son's birthday was last Saturday. He had requested for a chocolate cake a week before and I promised him will bake him one. I recalled my baking friend, Vanessa, who had baked for his Fil's birthday using Yochana's recipe. I decided to go for it and challenge myself for the task.

I knew it this cake is going to be a BIG HIT in my family as I was preparing it. Secretly, I licked some choc mousse...that's how I knew it. LOL..

The cake is so rich! Yummy!

Still need to improve on my coating and decoration 

There are 3 parts to prepare before assembling them altogether. So here it goes... I have adjusted some parts for my easy reference in future. Original recipe can be found at HERE

Awfully Chocolate Banana Cake

Part 1 - Chocolate Sponge cake:

• 4              Eggs Yolk (about 60 gm. each)
• 100 gm  Castor Sugar
• 120 gm  Self Raising flour
• 1/2 tsp   Baking powder
• 1/2 tsp   Bicarbonate of Soda
• 50 gm     Corn oil
• 1 tsp        Vanilla Essence

• 4 1/2       Egg White (medium - 60gm egg)
• 1/4 tsp    Cream of Tartar
• 60gm       Castor Sugar

• 30 gm. cocoa powder + 120 gm. of hot water - stir till smooth

Method:

1. Mix egg yolks, sugar, oil, flour, baking powder, bicarbonate of soda and vanilla essence into a mixing bowl and stir with a wooden spoon.
2. Add in cocoa mixture and stir together till smooth.
3. Beat egg white with cream of tartar for 2 mins, then pour in sugar gradually till egg white becomes fluffy but not too stiff.
4. Fold the egg yolk mixture into the egg white mixture. Do not overmix otherwise the egg white will be deflated and the cake will sink. If you feel that you are mixing too long and can still see traces of egg white it means that you have overbeat your egg white. Stop mixing anymore, don't worry about the egg white traces, just pour into a 9" round cake tin and bake.
5. Bake at 175C for about 50 mins. or till cooked.
6. Cool the cake on wire rack and then slice into 3 layers.

Part 2 : Chocolate mousse

• 250 gm        Non-Dairy Whip Cream
• 150 gm        Dairy whip cream
• 1 tsp              Vanilla essence
• 1 level Tbsp Gelatine powder - mix together with- 4 Tbsp. water and microwave for 20 secs
• 50 gm           Cocoa Powder } mix together
• 80 gm           Icing Sugar      }
• 1 1/2 Tbsp    Nescafe     )
• 1 1/2 Tbsp    Hot water ) mix together

• 1 Tbsp "Kahlua" or "Tia Maria" coffee liquer ( I omitted)

• 2 large ripe Del Monte Bananas - slice thickly

Method :

1. Beat the two whip cream separately.
2. Mix all the ingredients together.
3. Spread 1/3 of the 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. 
4. Cover the whole cake with the balance mousse and keep in the refrigerator till the mousse sets.

Part 3 : Coating for the cake

• 35 gm. cocoa powder
• 50 gm. sugar
• 150 gm. Dairy whipping cream
• 80 gm. chocolate - chopped
• 30 gm. Butter

Method 

1. Put all ingredients into a mixing bowl and double boil till mixture thickens.
2. Cool before pouring onto cake.
3. Pour the coating onto the cake and let the chocolate mixture flows down the side smoothly.
4. Decorate the cake and put into the frige till coating sets.
5. Slice with a warm knife and serve.