This is my other half's favourite cake and he will always, like always requests for this for his birthday without fail. So every year, I will bake this at least once just for him. This cake can be a bit tedious if you are not used to it because you need to first bake the chocolate sponge, prepare the filling and then the chocolate glaze. However, it is worth all the time and do not be stingy on the bananas.
This is another small one I did with a bit of easy decoration to hide the not so perfect bottom ^_^
The frosty whip cream powder that I used www.frostyboy.com.au
Chocolate Sponge:
( A )
30g cocoa powder
½ C hot water
( B )
4 yolks
65g fine sugar
130g self raising flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup oil
1 tsp vanilla essence
( C)
4 egg whites
100g fine sugar
1. Dissolve cocoa powder in hot water and set aside.
2. In a mixing bowl add in egg yolks, oil, sugar and whisk them till lemony in colour
½ C hot water
( B )
4 yolks
65g fine sugar
130g self raising flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup oil
1 tsp vanilla essence
( C)
4 egg whites
100g fine sugar
1. Dissolve cocoa powder in hot water and set aside.
2. In a mixing bowl add in egg yolks, oil, sugar and whisk them till lemony in colour
3. Add all the dry ingredients and melted cocoa powder and mix till well blended
4. In another bowl beat egg whites and sugar until soft peaks
5. Add egg white into (3) in 3 parts and gently mix till you do not see any streaks
6. Bake in 9" round tin at 180 C fro 40 munutes
7. Invert the tin immediately onto a wire rack after removing from the oven
4. In another bowl beat egg whites and sugar until soft peaks
5. Add egg white into (3) in 3 parts and gently mix till you do not see any streaks
6. Bake in 9" round tin at 180 C fro 40 munutes
7. Invert the tin immediately onto a wire rack after removing from the oven
Filling for the Cake:
( A )
350g non-dairy whip cream powder (I used Frosty Whip cream powder but you use whichever powder whipping cream that you can get at the supermarket or baking supplies store)
1 C fresh/UHT milk
1 tsp vanilla essence
( A )
350g non-dairy whip cream powder (I used Frosty Whip cream powder but you use whichever powder whipping cream that you can get at the supermarket or baking supplies store)
1 C fresh/UHT milk
1 tsp vanilla essence
( B )
55g cocoa powder
45 g icing sugar
( C )
2T espresso
( D )
1 T gelatin
¼ C hot water
Soak gelatin in hot water and stir till dissolve. Heat it a bit if it is not dissolving enough or well then put it aside till ready to use.
1. Sift (B) and put aside
1 T gelatin
¼ C hot water
Soak gelatin in hot water and stir till dissolve. Heat it a bit if it is not dissolving enough or well then put it aside till ready to use.
1. Sift (B) and put aside
2. Whip (A) till well mix then slowly add in (1)
3. Then add (C) followed by (D) and whip till stiff and you do not see any streaks
3. Then add (C) followed by (D) and whip till stiff and you do not see any streaks
4. Refrigerate till you are ready to use it
* Frosting:
1/3 C cocoa powder, sifted
120g cream
45g fine sugar
60g butter
1 T oil
Enough ripe bananas (about 10 or more depending on size) and halved them lengthwise
1. Heat cream over double boiler and then add cocoa powder, sugar and mix till sugar dissolves and mixture is well blended
1/3 C cocoa powder, sifted
120g cream
45g fine sugar
60g butter
1 T oil
Enough ripe bananas (about 10 or more depending on size) and halved them lengthwise
1. Heat cream over double boiler and then add cocoa powder, sugar and mix till sugar dissolves and mixture is well blended
2. Remove from fire and add in oil and butter, stir till both are incorporated nicely into the mixture
3. Leave it aside to let it thickened before using.
* It is recommended that you make this earlier so that the frosting will thicken nicely and it will be easy to glaze the cake
Assembly
1. Slice cake into 3 layers
1. Slice cake into 3 layers
3. Sandwich each layer
with filling and bananas
4. Coat the whole cake with filling and chill
in the fridge to firm up the filling
5. Once the filling is firm up, pour the frosting on top of cake and let it flow down using the spatula to smoothen it
6. Smooth the side of the cake and decorate as needed
7.Chill it again before serving
Assembly
Slice cake into 3 layers. Sandwich each layer with filling & banana. Lastly coat the whole cake with filling & chill in the fridge to firm up the filling . Lastly pour the frosting on top of cake & let it flow down. Smooth the side of the cake.
I did not follow the exact recipe from the book. I altered it to suit my son and his friends taste. They want the cake slightly sweeter. That's why you see the alteration in the brackets
As for the ** 350 g Non-diary whip cream for the filling, you MUST use the type that have to add liquid before whipping. I use Hanan's Whip Deelite Base. The recipe book did not specify and many people end up with very watery filling. The filling should be very thick and spreadable.
It happened to me when I made the cake the second time. I din know the difference and end up with watery filling. I save the filling by adding cornflour and more gelatin and cook it over a double boiler. It will still be good but the filling will lose volume and be much darker.
Slice cake into 3 layers. Sandwich each layer with filling & banana. Lastly coat the whole cake with filling & chill in the fridge to firm up the filling . Lastly pour the frosting on top of cake & let it flow down. Smooth the side of the cake.
I did not follow the exact recipe from the book. I altered it to suit my son and his friends taste. They want the cake slightly sweeter. That's why you see the alteration in the brackets
As for the ** 350 g Non-diary whip cream for the filling, you MUST use the type that have to add liquid before whipping. I use Hanan's Whip Deelite Base. The recipe book did not specify and many people end up with very watery filling. The filling should be very thick and spreadable.
It happened to me when I made the cake the second time. I din know the difference and end up with watery filling. I save the filling by adding cornflour and more gelatin and cook it over a double boiler. It will still be good but the filling will lose volume and be much darker.
Assembly
Slice cake into 3 layers. Sandwich each layer with filling & banana. Lastly coat the whole cake with filling & chill in the fridge to firm up the filling . Lastly pour the frosting on top of cake & let it flow down. Smooth the side
I did not follow the exact recipe from the book. I altered it to suit my son and his friends taste. They want the cake slightly sweeter. That's why you see the alteration in the brackets
As for the ** 350 g Non-diary whip cream for the filling, you MUST use the type that have to add liquid before whipping. I use Hanan's Whip Deelite Base. The recipe book did not specify and many people end up with very watery filling. The filling should be very thick and spreadable.
It happened to me when I made the cake the second time. I din know the difference and end up with watery filling. I save the filling by adding cornflour and more gelatin and cook it over a double boiler. It will still be good but the filling will lose volume and be much dar
Slice cake into 3 layers. Sandwich each layer with filling & banana. Lastly coat the whole cake with filling & chill in the fridge to firm up the filling . Lastly pour the frosting on top of cake & let it flow down. Smooth the side
I did not follow the exact recipe from the book. I altered it to suit my son and his friends taste. They want the cake slightly sweeter. That's why you see the alteration in the brackets
As for the ** 350 g Non-diary whip cream for the filling, you MUST use the type that have to add liquid before whipping. I use Hanan's Whip Deelite Base. The recipe book did not specify and many people end up with very watery filling. The filling should be very thick and spreadable.
It happened to me when I made the cake the second time. I din know the difference and end up with watery filling. I save the filling by adding cornflour and more gelatin and cook it over a double boiler. It will still be good but the filling will lose volume and be much dar
