Chrisie Chocolate Banana Cake Recipe

The Ingredient I Use For My Chocolate Banana Cake

Sponge Base:

Blue Key Self-Raising Flour - 100g
Sugar - 80g
Eggs - 3 large eggs
Water - 3 tblsp
Ovalette - 2 tblsp
Oil - 2 tblsp
Cocoa Powder - 4 tblsp
Vanilla Essence - 1 tblsp

For Cream Filling:

UHT Whipping Cream - 250ml
Chocolate - 80g
Sugar - 11/2 tsp
Evaporated Milk - 3 tblsp
Bananas Ripe - 5 bananas

For Dark Chocolate Ganache:

Dark Chocolate - 2 bar
Sugar - 2 tblsp
Evaporated Milk - 41/2 tblsp

Method:

1. Pre-heat oven to 190'C (375'F).
2. Sponge Cake
Place Self-raising Flour, Sugar, Eggs, Water, Cocoa Powder, Vanilla Essence and sponge cake Emulsifier(Ovalette) in a mixing bowl. Use mixer and beat until the batter is stiff. Using a spatula, blend in the oil evenly. Pour the batter into a 8inch round pan. Bake the batter till cooked. After baking, remove cake from the pan and allow it to cool on a wire rack.3. For Cream Filling
Melt Chocolate, Sugar and Evaporated Milk over simmering hot water. Let it cool and set aside and prepare for the whipping cream. Before to start to whip the cream you need to ready a big bowl and put ice and some water and than the whipping cream on a bowl and put on top than start to whipped the cream... We need the cold temperature only can form the whip cream... After the cream is form put the cream in the refrigerator to cold it than bring out and add in bit by bit and whisk by spatula till the cream turn light brown. After done put the cream back to the top of the ice refrigerator to cold it. Than peeled off the banana skin and cut the banana half and set aside.
4. For Dark Chocolate Ganache
Pre-heat the wok with water and put the bowl fill with the chocolate, sugar and evaporated milk and melt it keep stirring its creamy. Bring to cool by using the left over ice water and the chocolate melt will be more creamy and not watery.

See Below Picture.