Chocolate Banana Alternate Layers with so many otherrrrrrr…….

Hello guys,

Drums roll please……
Presenting to you: Chocolate and Banana Alternate Layers with malt chocolate buttercream, white chocolate mousse with banana slices, peanut butter coating and a dark chocolate ganache.

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So many layers right? I was amazed by myself as well. Haha and I did it during a school break which was meant to be a studying break. But nevertheless, it is for a cousin that I loved dearly. She is a chocolat-holic and therefore, a death by chocolate cake is the most suitable for her!

I have received rave reviews for this cake, but mostly the chocolate was too intense (oh wells, i purposely make it so intense for the chocolate lover. It is a dream…..

Anatomy of the cake:

The banana cake layer is adapted from Momofuku Milk Bar cookbook. Oh gosh, this lady is a genius. Such an inspiration, if only I can be a pastry chef at Momofuku Milkbar and make cakes everyday. Yum. The banana flavor was even more intense on the second day. Oh gosh, gorgeous.

The chocolate layer is adapted from Sallysbakingaddiction Triple chocolate Recipe. It was so intense. Let me tell you, she is amazing as well. Her recipes never fail and it tasted so good. However, I would still like to explore the many different chocolate recipes before deciding which is the one that I like the most. 🙂 Haha.

The malt chocolate buttercream is adapted from Hummingbirdhigh. You can check out her blog here: http://www.hummingbirdhigh.com/

Then we have the white chocolate mousse, which I forgot where I have gotten the recipe from. But you can always just type white chocolate mousse in the internet 🙂

Finally we have the peanut butter frosting which I added some banana to give it some creaminess and hint of banana flavours. It was created by me because I had some banana leftovers, and I thought, maybe I can incorporate it inside the frosting. Peanut butter and banana is such a classic flavour which will never, ever go wrong. Yum. I simply made a batch of peanut butter frosting and added 1 banana inside. The end result, heaven.

Ganache then covered the whole cake, but I ran out of cream and chocoalte and so the ganache was too thin and everything became a mess. The cake became ugly. But oh wells, it still taste fabulous.

So here are all the recipes:

DEVIL’S FOOD CHOCOLATE LAYER CAKE

  • 1 and 3/4 cups (220g) all-purpose flour (measured correctly)
  • 1 and 3/4 cup (350g) granulated sugar
  • 3/4 cup (65g) unsweetened cocoa powder (not dutch processed)
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) vegetable oil (or canola oil, or melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) freshly brewed strong hot coffe
  1. Preheat oven to 350F degrees. Butter & flour two 9 inch round cake pans, or use non-stick spray.
  2. Make the cake:Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
  3. Using a handheld or stand mixer on high speed, mix the buttermilk, oil, room temperature eggs, and vanilla in a large bowl until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be VERY thin.
  4. Pour the batter into prepared baking pans and bake for 23-27 minutes or until a toothpick inserted in the center comes out clean.

Banana Cake:(makes one 6-inch, 3-layer cake)

  • 6 tablespoons unsalted butter, at room temperature
  • 1 cup sugar
  • 1 egg, at room temperature
  • 1/2 cup buttermilk
  • 2 tablespoons grapeseed oil
  • really ripebananas
  • 1 1/3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  1. Preheat the oven to 325 (F).
  1. Combine 6 tablespoons butter and 1 cup sugar in the bowl of a stand mixer fitted with a paddle attachmentand cream together on medium-high for 2 to 3 minutes.
  1. Scrape down the sides of the bowl, add 1 egg, and mix on medium-high again for 2 to 3 minutes. Scrape down the sides of the bowl once more.
  2. Stream in 1/2 cup buttermilk and 2 tablespoons grapeseed oil while the paddle swirls on low speed. Once the buttermilk and grapeseed oil has been added, increase the mixer to medium-high and paddle for 5 to 6 minutes until the mixture is practically white, completely homogenous, and twice the size of your original fluffy butter-and-sugar mixture. You’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for it, so if it doesn’t look right after 6 minutes, keep mixing. Stop the mixer and scrape down the sides of the bowl.
  3. On very low speed, add 2 bananas and mix for 45 to 60 seconds to ensure all the bananas are broken apart.
  4. Still on low speed, add 1 1/3 cups flour, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt. Mix for 45 to 60 seconds, or just until your batter comes together and any remnants of dry ingredients have been incorporated. DO NOT OVERMIX or your cake will be tough and I will be sad. Scrape down the sides of the bowl.
  5. Pam-spray te 3 cake pans and line with parchment. Using a rubber spatula, divide the batter into three equal portions and spread the cake batter in even layers across the three pans. Give the bottom of the cake pans a tap on the countertop to even out the layers and bake in the preheated oven for 25 to 30 minutes. At 25 minutes, gently poke the edge of the cake with your finger — the cake should bounce back slightly and the center should no longer be jiggly. Leave the cake in the oven for an extra 3 to 5 minutes if the cake doesn’t pass these tests.
  6. Take the cake out of the oven and cool on a wire rack.

For the Malted Chocolate Buttercream Frosting:

(enough for one 6-inch, 3-layer cake)

  • 3/4 cup (or 1 1/2 sticks) unsalted butter, at room temperature
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 1/2 to 3 cups powdered sugar, sifted
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • scant 1/2 cup of heavy cream
  • 1/3 cup Milo powder
  1. In a bowl of an electric stand mixer fitted with a paddle attachment, cream together 3/4 cup butter, 1/2 cup cocoa powder, and 1/2 salt. Mixture will be very thick, but cream for about 3 minutes on medium speed.
  2. Turn off the mixer, scrape down the sides of the bowl and add the 2 1/2 cups of powdered sugar. Turn the mixer on low to incorporate the sugar while adding 2 tablespoons milk and 1 teaspoon vanilla vanilla. As the sugar incorporates, gradually increase the mixer speed to medium-high. Stop the mixer and scape down the sides of the bowl as necessary. Beat until smooth.
  3. In a 1-cup measure, stir together 1/2 cup cream and 1/3 cup Ovaltine. Turn the mixer to medium, and pour the cream in a slow and steady stream until the frosting reaches your desired consistency: smooth, creamy, and spreadable. Add more powdered sugar to adjust consistency.

PEANUT BUTTER FROSTING

  • 3/4 cup (185g) creamy peanut butter
  • 4 Tablespoons (60g) unsalted butter, softened to room temperature
  • 3/4 cup (90g) confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 3 Tablespoons (45ml) heavy cream
  • 1 Banana

With a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter and butter on medium speed until creamy and completely smooth – about 3 minutes. Add the confectioners’ sugar and vanilla. Mix on medium until combined. Add the cream and mix on high until creamy, at least 2 minutes. And finally add the banana till everything is incorporated.   Add a pinch of salt if frosting is too sweet.

Chocolate Mousse:

  • 300ml Bulla whipping cream( or any whipping cream)
  • 140g Cadbury baking dark chocolate ( or any baking dark chocolate)
  • 2 eggs
  • 2 tbsp of sugar
  • Melt the chocolate over a pot of simmering water(do not allow water to touch the bowl of chocolate)
  • Beat eggs and sugar in a pot of simmering water(do not allow the water touches the bowl of egg mixture). Keep beating the egg and sugar until fluffy and pale orribbon stage
  • In a clean bowl: beat whipping cream until soft peak formed.
  • Fold whipped cream into egg-chocolate mixture at step (3) in 2 additions until a velvety chocolate mousse achieved. Pour into a piping bag.

Assembly

  1. Place the banana layer at the bottom.
  2. Pour the mousse over and place banana slices on top of the fridge.
  3. Refrigerate till the mousse is set. Approximately 1-2hr.
  4. Place the chocolate layer on top of the mousse.
  5. Spread some malt chocolate buttercream.
  6. Place the banana layer.
  7. Repeat step 4-7 till u left with chocolate layer as the top layer.
  8. Crumb coat with the malt chocolate buttercream.
  9. Let it set in the fridge till the buttercream is firm.
  10. Cover it with the peanut butter buttercream.

Pour the ganache over and decorat

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