Chocolate Banana Cakes.. Where do I start? Rich... Luscious... Fluffy... Chocolatey! This combination is by far one of my favourite when it comes to chocolate cakes. This recipe that I have here is really close to what Secret Recipe serves... and I don't even eat this at Secret Recipe when I have this craving anymore.. unless I'm in Malaysia whereby these cakes are much cheaper!
I have this other recipe for Chocolate Banana Cake but it's kind of a hassle to prepare with the multiple components and steps. I've been having this insane craving for some of this Chocolate Banana Cake of late so I decided to simplify the recipe without compromising on the taste! If you do a comparison between these 2 recipes, this one is far easier! (:
Like I've said a couple of posts back, if you do use my recipes. I'd appreciate if you'd credit me for it. Don't go around acting like you didn't use my recipe or didn't draw inspiration from me. I know it. Of course, I'd be more than happy if you were to share a picture of your completed product with me! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at email@example.com!
Anyway, this recipe is very similar to that from Secret Recipe and it's one of my favourite cakes. Given it's difficulty, I'd rate it a 3 out of 5 stars. It will take about 3 hours in all to complete this bake.
Cynthia's Easy Chocolate Banana Cake Recipe
This recipe yields one 7" round cake
95g cake flour (plain flour works as well but it won't be as soft)
5 g cocoa powder
100g castor sugar (fine sugar works well too)
100g unsalted butter
4 eggs (55g in size)
400g whipping cream (both dairy and non-dairy works well)
400g dark couverture chocolate
3 - 4 bananas
350g dark couverture chocolate
140ml whipping cream (both dairy and non-dairy works well)
1 tbsp unsalted butter
Fresh fruits for garnishing (I used strawberries and blueberries)
Preheat oven to 160 degree Celsius, fan mode. Melt the butter either over a double boiler or in the microwave on medium heat at 1 minute intervals till butter is all melted.
Sift the cocoa powder and cake flour.
To the sugar, add the eggs. Do not leave this mixture for too long. Whisk it as soon as you can (: Whisk the mixture till it is near stiff peaks. You should see distinct tracks in your batter. This tutorial will help you in getting a better understanding (:
Pour the mixture into a greased and lined baking tin of 7". Tap gently against table or drop from a low height to remove excess air bubbles. Bake for 20 - 30 minutes or till a toothpick comes out clean when inserted into the middle of the cake.
Invert baking tin on a cake pan/plate and remove baking paper. Using another cake pan/plate, invert the cake back on its base. Store in air tight container or cake caddy and allow it to cool completely.
Melt the 400g of couverture chocolate in the microwave (on 1 minute intervals, medium setting) or double boiler till it is shiny. Stir well and allow it to cool down for 5 minutes.
Whisk up the whipping cream (400g) to stiff peaks.
Add the chocolate into the whipping cream and stir well with a spatula. It may seem clumpy at first but just keep mixing. The mixture will seem a little deflated but fret not!
Have the cake on a turntable.. it helps in assembling cakes. If you haven't got one.. please invest in one! You'll love it as much as I do! (: Slice the very top layer of the cake and dispose of it.. (or eat it!) This layer is what makes cakes dry.
Prepare a sugar solution of 1 part hot/boiling water to 1 part castor/fine sugar and mix well to allow sugar to dissolve. Have the sugar solution in a spray mist bottle.
Slice cake into 3 even layers. Spray the sugar solution in between layers to keep it moist. 1 spray per spot or two is enough.. DO NOT soak the cake in the sugar solution!
Spread 1/6 of the chocolate cream.
Top with bananas.
Top off with 1/6 portion of chocolate cream.
Add next layer of cake. Repeat steps for second layer of cake. Remember to spray your sugar solution!
Frost the cake with remaining 2/6 of the chocolate cream. This video tutorial will help you! (:
Chill cake in fridge while preparing chocolate ganache.
Melt the 350g of couverture chocolate in the microwave (on 1 minute intervals, medium setting) or double boiler till it is shiny.
Add the whipping cream and heat it up for another 2 minutes.
Add the butter. Stir well. If your mixture is still chunky, pop it back into the microwave oven (medium setting) on 1 minute intervals to have it all melted.
My ganache is ready! Allow it to cool for 5 minutes before applying on the cake.
Cover the cake with the chocolate ganache. This video tutorial will help you! (:
Garnish with your favourite fruits! I used blueberries and sliced strawberries (:
I hope you'll enjoy this 'cheat' method of baking a Secret Recipe alike Chocolate Banana Cake! (:
I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at firstname.lastname@example.org! I look forward to hearing from you! (:
Hi, thanks for e recipe. I tried baking this today. May I check if e cake will turn out soft? Mine seems very soft and I can't even cut off e top.ReplyDelete
Hello! My pleasure!Delete
The cake is meant to be soft but it shouldnt be an issue in cutting it.. it's really soft as it's a sponge cake so the density wont be that of a firm cake (:
Thanks for ur reply :) May I also check why is the fan mode used for this cake and not the top and bottom heat?ReplyDelete
It enables even heating in the oven (:
Cynthia, thanks so much for sharing this recipe. I lived in Malaysia and loved this cake, I visited Malaysia recently and friend brought it over and I was in heaven. I forgot how good and luscious and delicious it was :)ReplyDelete
hello! my pleasure! glad that you enjoyed it!Delete
Hi Cynthia, I made it this morning. Have yet to try yet but both my frosting and ganache are too running during application. What can be wrong?ReplyDelete
Was your whipped cream of stiff peaks?
I think I don't know what is considered as stiff peaks. I was afraid to whisk more after it's stiff cos I don't know what will happen. Indeed when I added the choc some of the cream is already watery. Do you have any tips on how to judge it's stiff peaks?Delete
What about the ganache? What can be the problem since this one does not require whipping right?
But after chilling they were not runny anymore, so the problem is really during application.
By the way, I used steam cake with your frosting and ganache and it tastes great, very chocolatey! Thanks for the fantastic recipe!
The cake was fantastic!
But back to the runny frosting - I think I don't know how to judge stiff peaks. I stopped when it was stiff, but when i added the choc some of it was turning watery. Is that the problem? And any tips on how to judge when to stopp beating the whipped cream? I was afraid of overbeating it.
And the ganache, what could be wrong? Should I wait till room temperature before applying it?
That said, after chilling both were good and not runny.
Waiting for your advice and thanks for the fantastic recipe!
Sorry something seems wrong with my account and I can't reply you.Delete
I guess i don't know how to judge stiff peaks. Any tips?
what about the ganache - what can be the problem?
Should I wait longer (till about room temp) before application? Because after chilling they are not runny at all.
stiff peaks dont drop when you over turn the bowl. you should be able to see distinct tracks in your whipped cream.Delete
was your chocolate cooled? if not, it was very likely the cause of the melting of whipped cream. and yes please cool the ganache first before coating the cake!
Hi Cynthia, I've tried your recipe 3 times now cos it received raved reviews each time I make it!ReplyDelete
A question though, my ganache is runny such that when I coat the sides it will flow down. I did cool it first so what could be wrong? Too little butter?
That's good to know! The ganache is meant to be runny (: You may wish to pour the ganache over the cake for easier application. Do so over a wire rack (:Delete
Should I increase quantity if I'm using a 8" cake pan? Please advise me!
you can do 1.5 recipe!
hi, is the cocia powder really just 5g?ReplyDelete
Hi, yes it isDelete
If I wan do in 8" cake, how to calculate? TIA..ReplyDelete
8" you can do 1.5 recipeDelete
Hi Cynthia, I intend to make this cake as a present for my friend on her birthday. Do u ve the recipe for a 9" cake?ReplyDelete
Hi, double the recipe (:Delete
Hi Cynthia, I used 350g 70% dark chocolate (not couverture) with 140ml 35% fat whipping cream and my ganache is v thick, it's not shiny at all. Everything already fully melted. I wonder what went wrong.ReplyDelete
Hello.. did you like exclude the butter?Delete
Hello.. did you like exclude the butter?Delete
I did include 1 tbsp of butter. The mixture is v grainy. Could it be the way I mix it? Everything was heated in microwave. Chocolate melted first then I added cream and butter to microwave again.ReplyDelete
Was there water in your bowl? Water destroys chocolate.Delete
Chocolate doesn't need to melt melt. It just needs to be shiny. Then add cream and butter to microwave again
Cynthia, thanks for ya tips, I will try again!Delete
Do you add any lemon juice to the banana so that it wont turn brown?ReplyDelete
no I didnt