Ingredients
Chocolate Sponge Biscuit
- 4 eggs
- 150 grams (5.3 ounces) sugar
- 80 milliliters (2.7 ounces) milk
- 80 grams (2.8 ounces) vegetable oil
- 150 grams (5.3 ounces) flour
- 50 grams (1.8 ounces) cocoa powder
- 10 grams (0.35 ounces) baking powder
Mousse
- 100 grams (3.5 ounces) heavy cream 33%
- 110 grams (3.9 ounces) cream 20%
- 120 grams (4.2 ounces) milk chocolate
- 5 grams (0.18 ounces) gelatin
- 30 grams (1.1 ounces) water (for gelatin)
Banana Ganache
- 90 grams (3.2 ounces) bitter chocolate
- 90 grams (3.2 ounces) heavy cream 33%
- 60 grams (2.1 ounces) banana puree
- 15 grams (0.5 ounces) butter
- Pinch of salt
Caramelized Bananas
- 120 grams (4.2 ounces) sugar
- 50 grams (1.8 ounces) butter
- 2 bananas
- Pinch of salt
Cream Cheese Frosting
- 400 grams (14.1 ounces) cream cheese
- 80 grams (2.8 ounces) heavy cream 33%
- 50 grams (1.8 ounces) powdered sugar
Soaking
- Hot cocoa (cooled) to taste
Equipment
- Mixing Bowls
You'll need a variety of sizes. Make sure they are deep enough to prevent splatter. Pro tip: stainless steel bowls keep ingredients cooler.
- Electric Mixer
A hand mixer or stand mixer works fine. For best results, use the whisk attachment. Make sure the attachments are clean and grease-free for fluffy results.
- 7.00-inch Cake Pan
A springform pan is ideal for easy removal. Don’t forget to line the bottom with parchment paper!
- Spatula
Essential for gently folding ingredients. Opt for a silicone one that can scrape the bowl clean.
- Blender
Necessary for smooth ganache and mousse. A stick blender will work in a pinch too.
- Pastry Bag
Handy for piping the ganache. A reusable silicone one is eco-friendly and durable.
Instructions
Step 1
Whisk the eggs with the sugar until fluffy. Add the milk and vegetable oil, and gently mix with a spatula.Be gentle to not deflate the mixture.
2. In a separate bowl, combine the flour, cocoa powder, and baking powder. Gradually fold the dry ingredients into the egg mixture, folding gently from bottom to top.
Pour the batter into a 7-inch (18 cm) cake mold. Bake at 338°F (170°C) for approximately 45 minutes. Make sure to check for doneness with a toothpick.
3. Cool the cake completely, wrap in foil, and refrigerate. This helps to set the flavors.
Step 2
Soak the gelatin in water and let it swell.
5. Bring the 20% cream to a boil, remove from heat and add the swollen gelatin. Stir until fully dissolved.
6. Pour the cream mixture over the milk chocolate and blend until smooth using an immersion blender. Allow the chocolate mixture to cool slightly until warm. Ensure it is not too hot when combining.
7. Whip the 33% cream to soft peaks. Gradually fold the chocolate mixture into the whipped cream until fully combined. Be careful to maintain the airy texture.
8. Pour into a 7-inch (18 cm) mold and refrigerate until set (about 5-6 hours).
Step 3
Melt the bitter chocolate slightly. Heat the heavy cream (33%) over medium heat without boiling and pour over the melted chocolate. Blend until smooth.
10. Heat the banana puree separately and add it to the chocolate mixture. Blend again until smooth.
11. Add the butter and a pinch of salt, mixing well.
12. Transfer the ganache to a pastry bag and refrigerate for 5-6 hours to stabilize.
Step 4
Cut bananas into slices and sprinkle with a bit of lemon juice to prevent browning. Lemon juice adds a nice tangy flavor.
14. In a saucepan, melt the sugar over medium heat until it forms a caramel.
15. Add the butter and stir until fully incorporated.
16. Add the banana slices and cook for a couple of minutes until caramelized. Add a pinch of salt and stir to combine.
17. Remove from heat and let cool completely.
Step 5
Combine the cream cheese, heavy cream (33%), and powdered sugar. Whip until fluffy. Ensure the cream cheese is at room temperature for easier mixing.
Step 6
Make the hot cocoa according to your favorite recipe and let it cool. This will add moisture and flavor to the cake layers.
Step 7
Cut the sponge biscuit into three even layers.
21. Start the assembly in this order: - Sponge cake layer, Brush with soaking cocoa, Layer of banana ganache, Pipe a frosting rim, Layer of caramelized bananas
22. Repeat with another sponge cake layer, Brush with soaking cocoa, Layer of cream cheese frosting, Layer of chocolate mousse, Pipe a frosting rim, Layer of caramelized bananas
23. Finish with the last sponge cake layer, Brush with soaking cocoa, Cover the whole cake with the remaining cream cheese frosting.
For a homemade look, you can avoid the final coating, but you can do it as per your preference. Chill the cake for at least 2 hours before serving.
Servings
Treat yourself to this luxurious chocolate banana mousse cake **as it is** or with some delightful accompaniments. 🍰
Whipped Cream and Berries: Top each slice with a dollop of whipped cream and a handful of fresh berries. The tartness of the berries cuts through the richness beautifully.
Vanilla Ice Cream: Serve with a scoop of vanilla ice cream on the side. The contrast in temperature and textures is sublime!
Hot Chocolate or Espresso: Pair your cake slice with a cup of hot chocolate or a shot of espresso. The beverage enhances the chocolatey goodness and adds a delightful warmth.☕️
Celebratory Sparkles: Decorating for a special occasion? Add edible gold leaf or sprinkles to elevate the presentation. 🎉
Don't forget to enjoy your masterpiece slowly and savor every bite. This cake is not just food; it's an experience! 😋
Variations
Gluten-Free Option: Replace the **flour** with a gluten-free flour blend. Make sure the blend includes xanthan gum to mimic the texture of regular flour. 👍
Vegan Option: Swap the **eggs** with flax eggs (1 tbsp of flaxseed meal + 2.5 tbsp water per egg), use **coconut cream** instead of heavy cream, and choose a dairy-free cream cheese and **plant-based milk chocolate**. Ensure your gelatin is **plant-based** or use agar-agar as a substitute. 🌱
With these tweaks, everyone can enjoy a slice of deliciousness without worry! 🌟
Faq
- Why is my sponge biscuit too dense?
Ensure you’re gently folding the flour mix into the egg mixture to maintain as much air as possible. Overmixing can knock the air out.
- How long can I store the cake?
This cake can be stored in the refrigerator for up to 3 days. Keep it covered to prevent drying out.
- Can I use dark chocolate instead of milk chocolate in the mousse?
Absolutely! It will result in a richer, slightly more bitter mousse. Adjust the sugar to taste if necessary.
- How do I prevent the ganache from becoming grainy?
Ensure all utensils and the chocolate are dry before starting. Even a drop of water can seize the chocolate.
- Can I make the caramelized bananas in advance?
Yes, you can make them a day ahead. Just store them in the refrigerator and bring them to room temperature before using them.
- How do I get smooth frosting coverage?
Crumb coat the cake first and chill it for 30 minutes before applying the final coat. Use a straight scraper for a polished finish.
