Yummy Chocolate Banana Cake!!!

I have already love any type of banana in any cakes... so this time round I decided to try out a chocolate banana cake of my own version-mixed recipe.

This is the chocolate buttercream, a recipe I gotten from Wilton.

The chocolate sponge cake.


Here we go, the sponge cake sliced into half, top with choc buttercream and top it up with lots of bananas...;))

And..., the whole cake... :-D

Pardon me for the many pictures of the cake I took... hehehehe....

Chocolate Sponge Cake Recipe:

20cm round pan

(A) 4 egg yolk, 16g sugar, 1/2 tsp vanilla essence

(B) 4 egg white

(C) 100g sugar

(D) 84g plain flour, 16g cocoa powder

(E) 50g corn flour

Method:

1. Whip (A) until light and fluffy.

2. In a separate clean bowl, whip (B) till soft peak. Add in (C), continue whipping until stiff peaks.

3. Mix egg white mixture into (A) until well-blended.

4. Fold in (D), mix well till well combined. Add in (D) and mix til well-corporated.

5. Pour it into a greased and lined round mould.

6. Bake at 180 degC for 30 mins. Remove cake from mould immediately.

Chocolate Buttercream

Ingredients:
1/2 cup (95g) shortening
1/2 cup (120g) butter, softened
3 oz (90g) cocoa powder
1 tsp vanilla essence
4 cups (400g) icing sugar
3-4 tbsp milk

Makes:About 3 cups of icing.

Method:

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.