Monday, December 20, 2010

Chocolate Banana Mousse Cake

Today was my DH birthday!  He requested for a same chocolate cake, i baked previously for my birthday. But due to health concern, i decided not to bake him anything that is too heaty. But of course still have the same ingredients of his favourite chocolate.... So after some searching from my recipes book, i finally settle on this. He like chocolate, banana and no cream.

Take a peek inside of the slice cake.....

This time round, i did not use a sponge cake. I use my moist chocolate cake with macadamia nuts. My DH was thrilled and especially my son. He nip all the chocolate deco first and ate the whole slice of cake. I gave some to my MIL and the feedback was excellent. My DH was grumpy when, i gave some cake to my MIL LOL>>>

Ingredients: (20cm cake mould)
Chocolate cake (A)
125g butter (room temperature)
175g sugar (Caster sugar or brown, own preference)
1 tsp vanilla essence
1 tsp instant coffee powder (dissolved in 1 tsp hot water)
2 eggs
160ml  water
110g plain flour
30g cornflour
35g cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
75g macadamia nuts (toasted and chopped)

Chocolate mousse (B)
120g chocolate
70g milk + 50g whipping cream
30g sugar
250g topping cream
10g gelatine
40ml water
Some banana halved
some lemon juice to sprinkle on

Chocolate frosting (C)
140ml UHT whipping cream
350g chocolate
1 tbsp butter


  1. Preheat oven at 180C.
  2. Beat butter, sugar, vanilla essence and coffee until light and creamy, Slowly add in the eggs.
  3. Add in all the sifted flour alternating with water. Lastly, add in the nuts.
  4. Pour into a greased and lined cake mould.
  5. Bake at 180C for 45 mins or until done.
  1. Whip the topping cream till stiff.
  2. Halved the banana and sprinkle lemon juice on it.
  3. Bloom the gelatine for 10 mins.
  4. Heat up the milk and whipping cream till hot.
  5. Stir in the sugar till smooth.
  6. Add in the chocolate until dissolved completely.
  7. Add  in the gelatine stir till gelatine melted.
  8. Cool the mousse a little, then add into the whipped cream.
  1. Heat cream in double boiler and add in the chocolate and butter.
  2. Stir until chocolate has melted.
  3. Leave to cool slightly before pouring on top of the cake.

To assembly:
  1. Cut the cool chocolate cake into 3 layers horizontally and divide the mousse into 2 portion.
  2. Place one chocolate cake on the base of the proper secure cake ring.
  3. Spread half of the mousse and arrange banana slices on top. Cover the banana with the remaining mousse (portion 1).
  4. Top with 2nd layer of chocolate cake and repeat step 3. (portion 2)
  5. Lastly cover with the 3rd layer of chocolate cake and leave in the fridge to set.
  6. When set remove the cake from the cake ring and pour the chocolate frosting.
  7. Smooth the chocolate frosting quickly, as it set very fast. Decorate as desire. Refrigerate until set.
This cake was suppose to be glossy, i don't understand why i always can't get it. Plss anyone can enlighten me on how to get a glossy top.

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