Slices of bananas piled on a bed of banana caramel cream, sandwiched between thin layers of chocolate sponge and finally covered with rich chocolate ganache. Chocolate and bananas, you are such a perfect match!
For the chocolate sponge:
(makes one 8" round cake)
4 medium-sized eggs (55g net weight each), room temperature
90g fine sugar + a small pinch of salt (the salt helps to stabilise the eggs without using SP)
90g plain flour + 10g cocoa powder, sifted
100g melted butter
1) Whisk the eggs, sugar and salt on high speed till pale, thick and stiff. When you hold up the balloon whisk, the batter should stay on the whisk for a while and does not drip immediately.
2) Fold the sifted flour into the egg batter, in three batches.
3) Just after folding in the last batch of flour (can still see traces of flour in batter), pour in the melted butter and fold till batter is shiny.
4) Pour into greased and lined baking pan. Bake in preheated oven at 160C for about 40 minutes.
5) Remove cake from pan, cool and cut into 3 slices.
Always assemble the bottom-most slice (flip over) to be at the top layer of the final cake, so that the top is leveled for easy frosting & decoration.
Banana Caramel Cream:
60g fine sugar + 20ml water
200g banana, sliced (about 2 large banana)
1 tbsp rum (optional)
120g non-dairy whipping cream*, whipped till stiff
100g dairy whipping cream, whipped till soft peak
2 tsp gelatin powder + 2 tbsp milk (dissolved together)
* Whip about 200g non-diary whipping cream. Reserve a portion to crumb-coat the cake.
Method:1) Place sugar and water in a small pot and heat over medium-high heat. Leave the sugar to melt and do not stir.
2) As the syrup starts to caramelise and turn golden brown, add in the banana slices and butter. Lower the heat, stir the mixture and cook to soften the banana.
3) Add in the rum. Use a fork or spoon to mash the banana to a thick paste. Leave to cool.
4) Fold the banana paste and non-dairy whipped cream together. Stir in the melted gelatin.
5) Fold the mixture with the dairy whipped cream.
100g dairy whipping cream
150g dark chocolate (room temperature)
1) Heat up the dairy cream and pour the hot cream over the dark chocolate.
2) Stir till chocolate has fully melted. Let it cool completely before using.
3) Whisk the ganache for a lighter texture (about 3 minutes when you see the ganache changes from a darker to a lighter chocolate colour). Fold in 3 heaped tablespoons of non-dairy whipped cream (from (B) above).
You will need:
3 slices of chocolate sponge
Banana caramel cream ("BCC")
Non-dairy whipped cream (for crumb-coating the cake)
A few bananas, sliced
1) Place a slice of cake at the bottom of a cake ring, spread a thin layer of BCC over the cake. Arrange banana slices on top and cover with some more BCC.
2) Repeat step 1 with the second slice of cake. Place the final slice of cake on top.
3) Place the cake in the fridge for about 30 minutes.
4) Remove cake from the cake ring. Cover the whole cake with a thin layer of whipped cream to crumb-coat the cake. This is to help in the final covering of chocolate ganache over the whole cake. Place the cake back in the fridge for an hour or so to harden the cream.
5) Spread the chocolate ganache over the whole cake and decorate with sliced bananas (Note: Squeeze some lemon juice over the banana slices before placing on top of the cake. This helps to prevent the banana from turning brown).
6) Place the cake in fridge till ready to serve.
I will be submitting this post to Aspiring Bakers #18: Layers of Love (April 2012), hosted by Sam of Sweet Samsations.