Monday, 20 May 2013

Banana Chocolate Cake

Ingredients (A)
Chocolate sponge Cake (6")
Chocolate sponge mix - 125g
Water - 25ml
Egg 2 nos
Ingredients (B)
Vegetarian oil - 32ml
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
90 UHT whipping cream
180g good quality cooking chocolate
1 tsp butter
1. Preheat oven at 180C.
2. In a bowl, whisk Ingredient (A) until smooth. Whisk until fomy.
3. Ingredient (B)  into Fold (2) and mix evenly.
5. Pour into prepared 6″ lined cake tin and bake for 30 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.

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