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.

Related posts:

1. Chocolate-milk Light Cheesecake
2. Chocolate Cookies