My colleague had asked me to make a cake for her son's 13th Birthday which is tomorrow, 4th August. She said her son loves chocolate, and I asked her if a chocolate banana cake will be fine.
And so here we are, the birthday cake for Alden.
The cake is sandwiched with chocolate buttercream and top with fresh bananas, covered with a thin layer of the balance chocolate buttercream.
Refrigerate the cake for about 30 mins before coating the cake with the chocolate ganache.
For the chocolate buttercream, I use half of the portion recipe, which is more than enough. :-D
Decorate the cake as desired.
Chocolate Sponge Cake Recipe:
(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.
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:
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.
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.
Chocolate ganache
150g whipping cream
300g chocolate
40g butter
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.
Chocolate ganache
150g whipping cream
300g chocolate
40g butter
Method:
Cook whipping cream until boil. Add it into dark chocolate, stir until completely melts. Add in butter, mix until well combined. Leave aside to cool and set for overnight.
Cook whipping cream until boil. Add it into dark chocolate, stir until completely melts. Add in butter, mix until well combined. Leave aside to cool and set for overnight.
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