Friday, July 29, 2011

Chocolate Banana Mousse Cake: Banana Choco Cake for people who love chocolate.

I rarely meet the people who don't love the combination of chocolate and banana, these two ingredients always get along very well. So, when some of the reader request the recipe for the chocolate and banana cake, I think it must be delicious and I want to eat it too.^^

 Actually there are a lot of recipes for the simple thing like chocolate mousse, when I started to draw this recipe in my head all I have to do is choosing what kind of the mousse that I want to use. 
If you ask me, I love to eat chocolate mousse with a lot of chocolate taste, which mean a lot of chocolate too, haha. The chocolate is the main ingredient and the other ingredient is a whipping cream to make the hard texture of the chocolate turn into something soft and delightful.
So this cake is real bliss for people who love chocolate, and as I always say, ^^ choose the chocolate that you like esp. this recipe, all the flavor will depend on it.
The method for making this mousse is so easy, just melt the chocolate and fold it into lightly whipped cream and you got delicious and soft mousse.
Because this mousse doesn't have gelatin, it can't stand the warm temperature, but when you eat it you will understand why I use this kind of mousse for this cake ^^.




Chocolate Banana Mousse Cake
Make 1 (18cm) cake




1 quantity ............................... Basic Chocolate Sponge Cake 
Milk chocolate mousse
130g ........................................ Milk chocolate, chopped
40g .......................................... Whipping cream (1)
150g ........................................ Whipping cream (2)

Dark chocolate mousse
110g ........................................ Dark chocolate (50% cocoa mass), chopped
40g .......................................... Whipping cream (1)
170g ........................................ Whipping cream (2)
Syrup
40g .......................................... Simple syrup
1tbsp ....................................... Crème de cacao
Filling and decoration
2 .............................................. Bananas, sliced
120g ....................................... Whipping cream
20g ......................................... Icing sugar

Cut the sponge into 2 -15cm rounds.
Place one of the sponge in the pan (or dessert ring).
Mix simple syrup with the creme de cocoa.

Sprinkle the syrup over the cake, and place the banana slices over the cake.


Make the milk chocolate mousse:
Boil the whipping cream (1) and pour the hot cream over the chocolate, wait 1 minute then stir to combine (If the chocolate doesn't melt completely, place the bowl over the pan of hot water and stir until melt). Let the chocolate mixture cool before mixing with the whipped cream.
When the chocolate mixture cool, whip the whipping cream(2)  until ribbon stage.
Pour 1/3 of the whipped cream into the chocolate mixture and fold to combine.
Pour the chocolate mixture back into the whipped cream bowl and fold to combine.
Pour the mousse into prepared pan. Refrigerate for 1-2 hours or until firm.


Place another one of the sponge in the pan .
Sprinkle the syrup over the cake, and place the banana slices over the cake.


Make the dark chocolate mousse:

Boil the whipping cream (1) and pour the hot cream over the chocolate, wait 1 minute then stir to combine (If the chocolate doesn't melt completely, place the bowl over the pan of hot water and stir until melt). Let the chocolate mixture cool before mixing with the whipped cream.
When the chocolate mixture cool, whip the whipping cream(2)  until ribbon stage.
Pour 1/3 of the whipped cream into the chocolate mixture and fold to combine.


Pour the chocolate mixture back into the whipped cream bowl and fold to combine.
Pour the mousse into prepared pan. Refrigerate for overnight or until firm.



Whip the whipping cream with the icing sugar and decorate the cake before serving.


Chocolate Banana Mousse Cake: 
Banana Choco Cake for people who love chocolate.

36 comments:

hanoi_autumn said...

It looks realy nice. Will try this recipe. Thanks much for your sharing.

kouky said...

j'adore cette association!! je salive rien qu a voir les photos!!

Mangoaks said...

Hi, what's the best way to remove the cake from the ring while ensuring that the mousse around the cake remains nice and smooth? Any tips to share, please? I always end up 'scarring' the sides of my cake when I use a knife to run around the sides of the cake tin first. 

DG said...

So tempting good! Thanks for sharing this :)

Joceline Lor said...

Thanks for sharing, this is nice cake ! Very good taste.

Joceline Lor said...

Thanks for sharing, this is nice cake ! Very good taste.

Janine said...

this looks crazy, crazily delicious! i also like the combination of banana and chocolate, and maybe with some peanuts ;p

Swee San @ The Sweet Spot said...

lovely! i love to have another layer of peanut butter as well, or oreo crunch..

dailydelicious said...

Hi, Hanoi_autumn
Thank you

Hi, Kouky
Merci!

Hi, Mangoaks
To remove the cake from the ring, just wipe the outside of the ring with the warm towel and take it out. It's not hard to do but the key is don't force the cake, just wipe the ring again if you can't take it out.

Hi, DG
Thank you

Hi, Joceline
Thank you

Hi, Janine
Yes, you can add some peanut ^^, I think it will be delicious.

Hi, Swee san
Haha, I love your idea!!

Anonymous said...

Mmmmmmmm, just finished putting this cake together!!! the mousse was sooooooo good, can't wait to try it all together tommorrow, wonderful recipe, so glad i found it, i really didn't want to make the mousse with gelatin as alot of recipes call for, just doesn't seem "true" anyway thanks for the recipe and i now have your page bookmarked! will be trying some more!
Melissa :)

dailydelicious said...

Hi, Melissa
^^, I'm happy that you love it, I try to make it without the gelatin because I want the real chocolate taste too.

Jess Joseph said...

What size cake tin should I use to make the sponge cake? And when this is made, I slice the cake horizontally into 2 & use it to cut 15cm rings? The smallest cake tin I have is 20cm...

dailydelicious said...

Hi, Jess
You can use 20cm cake pan with this amount of the ingredient.:
4 Eggs
120g Sugar
90g Cake flour
20g Cocoa powder
26g Unsalted butter, melted
20g Whipping cream, warm

The baking time will be 25-35 minutes.
You can cut it horizontally and use it in your cake. Your cake will be good too ^^.

Jess Joseph said...

Thanks so much for the measurements! I'll try it out & let you know how it goes. :)

So I can bake my cake in the 20cm tin & then place the cake in a 22cm tin for the assembly?

dailydelicious said...

You can assemble in the 20cm pan, the portion of the mousse is still good in 20cm (the layer will be thinner but ok).

Anonymous said...

hi will the mousse melt easily, cos I need to transport the cake and worry. Can I add gelatine powder to make it more firm? if can how much sld I add? thank u thank u.

dailydelicious said...

It will melt in warm weather, but if you want to use gelatin you will need about 1.5- 2g per layer of mousse.

Anonymous said...

thanks for the quick reply? how much liquid sld I 'bloom' the gelatin in?

dailydelicious said...

You will need about 15ml of water.

Anonymous said...

tk u for ur help! have baked the sponge cake (it tasted yummy!) and going to assemble the cake tomorrow. looking forward to it, I'm sure it will b delicious ^^

rk90 said...

hello..
this cake really looks delicious! i wanna try this recipe out. but, do u have any suggestion if i want to exchange Creme de cacoa by something else which is alcohol-free?
thanks in advanced. ^^

dailydelicious said...

Hi, rk90
Mix 1/2 tsp (or 1tsp if you love more intense coffee taste) instant coffee with 1tbsp hot water and mix it with simple syrup, it will add more depth to the cake.

Jess Joseph said...

Sorry for asking another question. If I use a 20cm cake tin to make the cake & use the same tin to assemble it, my cake won't have the same effect with the mousse covering the sides of the cake...

dailydelicious said...

You will get that effect but not as much as mine, because after baking the cake will shrink a bit.

Anonymous said...

Hi how long can the cake keep ???

Yvonne said...

Could i replace Creme cacao with kahlua?

dailydelicious said...

Yes, you can. ^^

Alicia P said...

The taste of mousse relies on percentage of cocoa mass in Chocolate?
I tried to make it once by using Cacao Barry 58% dark chocolate. But I felt like cheese and chocolate didnt go along very well. What exact kind of chocolate should be used?
Thank you :)

dailydelicious said...

Hi, Alicia
I use Carma swiss top (50% cocoa mass), and this recipe doesn't contain cheese ^^"

BabyMoon said...

Hi! I actually got a 15cm cake pan and 20cm springform pan, will that works? Or a normal pan will do the job? Will the mousse stick onto the bottom? If yes, how do i remove it nicely is it like what u say use hot towel for the bottom too? Thanks in advance!

dailydelicious said...

Hi, BabyMoon
Using springform is better because it will be easier to remove the cake. If you afraid that the mousse will stick to the bottom, like the bottom of the pan with baking paper will help. You just need to warm the side of the cake.

BabyMoon said...

Thanks a lot !

Adeline Pang said...

The cake look so delicious. May I know which brand you use for whipping cream? I always face problem to whip cream into firm .

dailydelicious said...

Hi,
I use Thai brand, Foremost ^^.

Adeline Pang said...

Thanks for your reply. :-) may I know how u warm the whipping cream? I m very new to baking but after seeing your blog, you have inspire me to bake .

dailydelicious said...

Mostly, I use the microwave, it will be about 1 minute per 120ml.

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