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Selasa, 13 November 2012

chocolate banana cake

Chocolate Banana Cake

>> Saturday, July 18, 2009


I haven't been updating much for the week! Busy busy.. Same excuses..
I was so excited about this cake..
1) This is the first cream cake I actually made.
2) I finally managed to whip the cream right.
3) Amount of sugar reduced- just nice with the cream, not to sweet.
4) Made it all by myself.
5) God mum, and sisters loved it!

It wasn't as tough as I thought it was. The sponge cake according to my book was not enough for 3 layers, so I added half recipe into it. After playing around with the recipe, here's what I've got for you =)

*Incase you're wondering why so many eggs, I didn't use any leavening agents: -baking powder, bicarbonate of soda, cream of tartar..

Chocolate Banana Cake Recipe
(or if you prefer, Banana Chocolate Cake)
Chocolate Sponge Cake
6 egg yolks
30g sugar

6 egg whites
80g sugar

140g all-purpose flour
20g cocoa powder

105g melted butter

Cream Filling
250g non-dairy whipping cream, whipped
60g dark chocolate
30g milk
2-3 large bananas

Dark Chocolate Ganache
250g dark chocolate, chopped
150g non-dairy whipping cream
30ml milk
30g butter
1tbsp honey

Method:
For Chocolate Sponge Cake:
1) Beat egg yolks with sugar until light and pale
2) Beat egg whites till soft peaks, gradually add in sugar and continue beating in low speed for 1-2 minutes.
3) Fold in egg white into egg yolk mixture gently until blended.
4) Fold in sifted flour and cocoa powder. Add in melted butter.
5) Bake at 180C for 15-20min on an 8inch springform pan.

For Cream Filling:
6) Melt chocolate and milk over simmering water. Let it cool a little.
7) Add it into whipped cream.
8) Slice bananas to 2mm-3mm thick.

For Dark Chocolate Ganache:
9) Heat whipping cream, honey, butter and milk on a saucepan. Do not bring to boil.
10) Pour it over to the chopped chocolate and stir until chocolate is completely melted. Let it cool slightly.


Cake Assembling:
1) Slice sponge cake to three layers.
2) Spread cream filling onto the layer, place sliced banana on top and cover it with cream filling.
3) Cover cream filling with second layer of sponge and repeat the steps.
4) Cover the whole cake with a thin layer of cream filling.
5) Chill cake for 30min.
6) Pour Chocolate Ganache on top to cover the cake and refrigerate overnight or until set.

*Make sure cake is completely cooled when assembling it.
*Place cake on a flat plate.
*Non dairy whipping cream is sweetened, so if you would like to replace with dairy whipping cream, add enough sugar and 1tsp of vanilla essence.
*Do not use overripe bananas. If you would like to keep the cake for a longer time, marinate the sliced bananas with half a lemon juice.

A last juicy photo of my cake!
Have a Wonderful weekend!

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