Chocolate Banana Cake 巧克力香蕉蛋糕

Today, I made a chocolate banana cake for my youngest son's birthday celebrations. This cake is his favorite cake. 😊 

This cake is soft, sweet but not too sweet😄, super delicious!

To my Sweet Son:  Life is an adventure, and the road ahead of you holds endless possibilities! We wish you:  more wisdom, more dreams, more laughter,  more wishes and last but not least, We Love you.❤️😘

Chocolate Banana Cake 巧克力香蕉蛋糕 

Ingredients:

4  eggs

100g sugar 

A pinch of salt

100g cake flour

1/2 tsp baking powder

45g milk

10g cocoa powder

40g Unsalted butter( melted)

Chocolate cream:

95g  milk chocolate 

45g milk

330g heavy cream

25g sugar

2 banana(sliced)

Chocolate ganache:

200g dark chocolate 

100g whipping cream

20g butter 

Method:

Make cocoa sponge:

1.  Put  egg yolks and 20g sugar in a bowl and mix. Put it in a water bath and warm it to about 35-40 ° C. Remove from the water bath and whisk with a hand mixer until whitish.

2. Sift cake flour, baking powder and 10g of cocoa powder and mix evenly.

3. Add in flour mixtures and milk alternately in two batches into egg mixtures and mix well. 

4. Add in melted butter and mix well.( Before add in butter, mix a scoop of batter in butter and mix well then pour into batter).

5. Beat egg white with 80g sugar( add in three batches) until peak formed.

6. Take 1/3  merangue and mix in egg batter. Then pour in the remaining merangue and gently mix weell.  

7. Bake in an oven preheated to 160 ° C for 30-40 minutes.

5. Allow to cool and slice to 3 pieces.

6. Make chocolate cream. Put 95g of chocolate and 45g of milk in the same bowl and boil them in hot water to dissolve them.

7. Gently whip 330g of fresh cream and 25g of sugar. Add ⑥ and whip further until it is hard enough to apply.

8. Make the chocorate ganache: Melt the chocolate and cream over a bowl of hot water.  Stir until the chocolate has melted, add in butter and mix well.

9. Assemble the cake: Put a slice of sponge cake, put cream, and banana sliced ​​to the desired thickness, and decorate with excess cream. Keep in the fridge for 20 minutes.

10. Pour the ganache over the cake and decorate as desire.

Happy Baking!