| 材料： |
| 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 |
|
| METHOD |
| 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. |
|
