CHOCOLATE AND BANANA MOUSSE CAKE
- Cake:
- 4 large eggs, separated
- 1 ¼ cup sugar
- 1 ¼ boiled water
- ¾ cup oil
- 2 cup selfraising flour
- 3 tablespoons cacao
- 5 teaspoons baking powder
- 2 teaspoons vanilla
- pinch salt
Beat egg yolks and sugar till creamy, slowly add boiled water, then add oil.
Sieve flour, baking powder, and cacao and add to mixture, add vanilla and mix well on high speed.
Whisk egg whites with a pinch of salt and add to mixture – beat well.
Divide in two medium spring form pans (or one large spring form tin) and bake for 30 minutes till done.
Cool very well – preferably overnight so crumb can settle.
- Banana Mousse:
- 6 large ripe banana
- 1 cup sugar
- 1 packet lemon jelly
- ± 1.5 teaspoon powder gelatin
- 1 tin Ideal Milk, refrigerated overnight
Mash bananas, add sugar and jelly and cook over medium heat till all sugar and jelly is dissolved – stir constantly as it burns easily. When bubbling, sprinkle gelatin over hot mass. Remove from heat and cool till room temperature
Whisk Ideal Milk till stiff and fold into cool banana mixture
- Ganache:
- 250 ml cream
- 250 g dark chocolate or coverture
- 2 tablespoons banana brandy or liqueur
Break or chop chocolate into small pieces, place in heat proof bowl, heat cream till almost boiling and pour over chocolate – heat of cream will melt chocolate – stir till all chocolate melted, add liqueur and cool slightly.
Assembly and timing.
Horizontally slice chocolate cake into two layers. Place bottom layer back into spring form pan. Cut a strip of wax paper to line the inside of the cake tin to hold the mousse in place while setting (wrap around the bottom cake layer and sticking out over the top of the pan).
Place a layer of sliced bananas on top of cake layer. Pour in some of the banana mousse, level and smooth the top and place the top layer of the cake on the smoothed banana mousse.
Put in fridge to set. (3 – 4 hours)
Remove spring form pan and paper from around the cake; place it on a wire rack that has been placed in a baking sheet to catch the runoff, and gently and slowly start pouring the ganache over the assembled cake.
Decorate as preferred.
Nota:
Ek het hom al aangepas met dun skyfies ryp vars piesang onder die mouse laag, dis net so diep lekker.
Recipe posted by Alida Siebert
Photo: Alida Siebert
