Banana Chocolate Mousse Cake 🍌

 

Banana bread my cooking diary

Banana Chocolate Cake

Ingredients

1 egg

30g sugar

30g brown sugar

42g vegetable oil

30g cocoa powder

30g flour

2g baking powder

1g baking soda

1g salt

5g vanilla extract

1 banana  

Banana Caramel Filling

100g sugar

15ml water

70g pecans 

30g whipping cream

15g butter

1 banana 

3g salt

Chocolate Mousse

230g chocolate 

160g whipping cream

360g whipping cream 

8g gelatin powder

45ml cold water

Preparation

Preheat the oven to  180°C. Grease with butter a 20cm pan.

In a bowl, stir together flour, cocoa powder, baking powder, baking soda and salt.

In another bowl mash banana with a fork .

In a bowl add egg, both sugars, vanilla and vegetable oil. Mix until well combined. Add mashed banana and mix to combine.

Incorporate the flour mixture.

Pour batter into the prepared pan.

Bake for 10-12 minutes. Let cool completely.

Low the oven temperature to  300°F (150°C).

Toast the pecans for 15 minutes. When cool, cut the pecans in smaller pieces.

Cut a large banana into thick slices.

Place the sugar and water in a  saucepan over medium heat, and cook without stirring until sugar dissolves and gets a dark caramel color.

Add the cream. 

Add the banana slices, butter and salt and let cook for about 1 minute stirring constantly .

Spread the pecan banana caramel filling over the chocolate banana sponge cake and refrigerate until you prepare the chocolate mousse.

In a heatproof bowl add the chocolate and 160g whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted.

Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Dissolve gelatin over low heat, pour over the melted chocolate and stir to combine. Let the chocolate mixture cool completely at room temperature.

Whip 360g chilled whipping cream until soft peaks form. Add melted chocolate mixture and mix until well combined.

At the cake pour the mousse on sides and top. Smooth the top using aspatula.

Cover and refrigerate for 4-6 hour or overnight.

Decorate the cake and Enjoy!