Banana and chocolate cake / Banana cake filled with chocolate / SilvanaCocina
Today we're making a delicious #cake
Ingredients for two 8-inch pans
If you don't have two pans, this recipe can wait for the first baking, and then after you take out the first cake, you can bake the second one. I recommend baking the mixture in two batches!
SPONGE CAKE:
8 eggs
325 grams sugar
4 bananas
390 grams all-purpose flour (2 cups and 1 tablespoon)
2 tablespoons baking powder
130 grams oil (I used canola)
1 and a half bananas, diced
When the mixture is ready, divide the mixture in half, trying to make the same amount so they are even and form four 2-cm discs each
Bake at 180°C for approximately 45-50 minutes
Chocolate Mousse:
550 grams semisweet chocolate
11 grams unflavored gelatin hydrated with 55 ml water
350 ml milk, brought to a boil
690 grams cold whipping cream. Beat the cream at medium speed until it reaches a medium peak; it should not be stiff like Chantilly, but at a medium peak. (I DIDN'T REALIZE THE CAMERA DIDN'T RECORD THIS PART, SORRY 🥹) When the chocolate is ready, smooth, and the cream is at medium point, add it to the chocolate in 2 batches and cover with plastic wrap. I put it in the freezer to speed up the process; it takes approximately 2 hours. If you have time, leave it in the refrigerator for about 5 hours until it's firm.
Syrup:
500 ml water
100 g sugar
Vanilla essence and a touch of liqueur. Add these ingredients after the sugar has boiled and dissolved. Turn off the heat and add the mixture.
Swiss Meringue Buttercream:
6 egg whites
350 g sugar
595 g soft, unsalted butter
1.5 tsp vanilla essence
White chocolate and coffee drip:
50 g whipping cream
1 tsp instant coffee
150 g white chocolate
I hope you make this #Cake and send me photos on my Instagram: SilvanaCocina