Chocolate Banana Cake
February 6th, 2010.
Categories: All, Baked, Dessert, Lacto Ovo, Vegetarian
I have got most of the ingredients required for this cake for at least 6 months. All set up to bake it, but couldn’t find an occasion. My original plan was to bake it for DH’s birthday, but it happened in Oct, my first month of starting the new and demanding job – I just couldn’t spare my time!
Then, I realized that the ingredients are going to get expired! So, even without an occasion, I still went ahead to bake this few weeks ago.
I have to admit my kungfu (skill) in slicing the cake (horizontally) is horrible! Look at the photo below, my first slice was too thin, almost cut through. After slicing the 2nd piece, I then realized that what was left behind, too thick! There must be a technique to slice them evenly. I must find it out!
Anyway, the cake was so so so delicious and popular. The kids cried when I wanted to share a piece with Piggy and Aiyu. LOL! I think the use of a good quality chocolate bar is the key. The chocolate bar that I bought is so expensive. It costs RM7+ for 400g, which you could get half the price for a less delicious chocolate (too sweet to my liking).
Here is the recipe…
Chocolate Banana Cake Recipe
Ingredients
Chocolate Chiffon Cake
(A)
30g cocoa powder, mixed with 120ml water
4 egg yolks
75g caster sugar
130g self-raising flour
1/2 tsp baking powder
1/2 tsp baking soda
60ml corn oil
1 tsp vanilla essence
(B)
4 egg whites
60g caster sugar
1/4 tsp cream of tatar
Cake Filling
500 ml chocolate whipping cream
1 tsp vanilla essence
1 tsp instant coffee (mixed with 1 1/2 tsp hot water)
1 tbsp gelatin (mixed with 40ml water)
6 ripen bananas (sliced)
Chocolate Frosting
140 UHT whipping cream
350g good quality cooking chocolate
1 tbsp butter
METHOD
1. Preheat oven at 180C.
2. In a bowl, whisk Ingredient (A) until smooth.
3. In a mixing bowl, whisk egg whites and cream of tartar (from Ingredient B) until foamy. Add in sugar and continue whisking until stiff.
4. Fold (3) into (2) and mix evenly.
5. Pour into prepared 9″ lined cake tin and bake for 40 min at 180C.
6. Invert cake and leave to cool completely. Slice cake horizontally into 3 layers.
7. In a clean bowl, whisk cream at high speed until stiff. Add in vanilla essence followed by coffee mixture and gelatin mixture.
8. Spread filling onto 1st layer of cake and arrange banana slices on top of filling. Top with 2nd layer. Spread filling and arrange slices of bananas. For the last layer of cake, spread cream filling on top and sides of the cake.
9. Chill the cake in fridge at least 1 hour to set.
10. When set, place cake on a wire rack, pour on chocolate frosting. Decorate as desired with fruits of chocolate chips. Refrigerate until set, before serving.
Chocolate Frosting
1. Heat UHT cream in double boiler.
2. Add in chocolate and butter.
3. Stir until chocolate and butter melted.
4. Leave to cool slightly before pouring on top of cake. (important, or it will ‘melt’ the cake)
5. Let the chocolate spill over the sides to coat evenly.
Update: Even that type of chocolate can’t satisfy us now, I’m going for 75% cocoa dark choc, it costs RM60+ a pack! Delicious!
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February 7th, 2010 13:45
Hubs asked if it was bought from shop.
Can rival Secret Recipe, serious!
February 7th, 2010 18:35
[...] many ingredients that were going to expire soon, which I bought some time ago, planning to bake a Chocolate Banana Cake for DH’s [...]
June 5th, 2010 16:53
Thanks for inspiring me to try it for my daughter’s birthday. The recipe is slightly different but I adopted ur idea of chiffon, chocolate cream and ganache. Fantabulous!
August 20th, 2010 14:06
Hi, I just came across yr recipe. Can u tell me where to get chocolate whipping cream?
August 20th, 2010 14:14
hi, I meant chocolate whipping cream. As far as I know the whipping cream i buy is plain ones.
August 20th, 2010 19:07
Valerie: The chocolate whipping cream can be found in many cake ingredient shops. The brand that I use is RICH Whip Topping. It is sold in freezer, not in chiller. When not used, it must be frozen. To use, it needs to be thawed inside the chiller compartment of your fridge for approx 12 hours before used.
October 6th, 2010 12:16
u can use cake leveller to divide the cake …
can be found at cake shop around RM11.00++..
October 7th, 2010 07:54
Liza: Really? I must go find out about it. The current shop doesn’t carry it, must visit others. Thanks for the tips up!
January 9th, 2011 23:27
Hai, Suzette. May I know is the Whipping Cream is Dairy or Non-Dairy?
January 10th, 2011 06:31
Elaine: It is dairy. Hope it helps.
June 13th, 2011 11:53
Elaine, sorry I read this post again today, and realized you might be asking for a different whipping cream here… There are 2 whipping cream I’ve used for this cake. The “UHT Whipping Cream” is dairy, sometimes called heavy cream, usually in tetrapak format, sold chilled. The 500ml chocolate whipping cream is non-dairy, or called “whipped topping cream”, which I’ve used RICH, sold and stored in freezer compartment.
September 1st, 2011 22:54
Suzette,
I am thinking to try this recipe and make this cake for my husband birthday next week. The chocolate whipping cream, can I make myself? I get some recipe to make this cream.
September 4th, 2011 22:10
irenelim: I don’t think so lah! Maybe you share out your recipe and let’s see how it is done?
September 5th, 2011 09:56
Suzette,
Here: http://www.joyofbaking.com/WhippedCreamFrosting.html
September 6th, 2011 10:22
Suzette,
You have used the self raiding flour, still add baking powder?
September 10th, 2011 11:45
irene, yes the original recipe called for that. Baking soda is not necessary.
September 10th, 2011 11:48
This recipe calls for heavy cream, which is a lot more fattening with high amount of fat. I would not use this, but the non-diary whip topping cream instead. The non-diary whip topping cream is kept in the frozen section, less jelak compared to this whipped frosting you have from joyofbaking. Hope this helps.
September 10th, 2011 13:04
I asked the Bake with Yen baking shop, they dont have the chocolate whipping cream too.. I think will search from the shopping mall.. But the recipe i get from joyofbaking, the whpping cream very nice too.. I made this cake, i feel the Chocolate Frosting is abit sweet, sud make it less chocolate.
September 10th, 2011 20:35
Good to hear this, Irene. So when run out of the chocolate whip topping, can replace with this whipping cream frosting then. Try HOI (house of ingredient) at sri damansara. It has quite a good range of products, which many local bakers shop for their supplies.