Saturday, January 30, 2010
This month I have a special person who's having her birthday. You do know I love to bake and I did it a lot of times. But she never have a chance to try my cooks. So now I 'm baking, for her. She ''ordered'' it from me : Secret Recipe's Chocolate banana cake.
I'm not a good baker but I do love to bake. This is the chance for me to learn more!
I found this recipe from this site: http://pearlyn83.wordpress.com/
Chocolate Mud Cake
* 1/2 cup cocoa powder, sifted
* 3/4 cup strong espresso
* 2 tsp vanilla essence
* 300g self-raising flour
* 75g plain flour
* 1 1/2 tsp bicarbonate of soda
* 185g unsalted butter, softened
* 330g caster sugar
* 3 eggs
* 180g dark chocolate, melted and cooled
* Preheat oven to 160C, and grease an 8 inch baking pan
* Mix cocoa powder, coffee, vanilla essence and 1/2 cup cold water in a bowl and whisk.
* Sift flour , bicarbonate of soda and a pinch of salt together.
* Beat butter and sugar until light and fluffy. Add the eggs one at a time, beating well each time.
* Stir in melted chocolate into egg mixture.
* Add the flour and cocoa mixture alternatively into egg mixture.
* Pour into pan and bake till set (approximately 1 – 1 1/2 hours).
*Cool, slice cake into 3 layers.
White Chocolate Mousse and Banana Filling
* 600ml thickened cream
* 450g white chocolate
* 3 banananas
* Melt cream and chocolate together in a medium saucepan over low heat till smooth.
* Transfer to a large bowl and refrigerate till just cold.
* Beat with electric mixer till mixture changes to a paler colour.
* 250ml double cream
* 250g dark chocolate
* Melt cream and chocolate together in a double boiler.
* Leave to cool to room temperature then refrigerate it.
* Give it a good whisk.
* Place bottom layer into a 9 inch springform tin.
* Cover with half the white chocolate mouse and top with slices of bananas.
* Top with next layer of cake and repeat above step.
* Top with the last slice of cake. Pour chocolate ganache over cake. Allow it to flow freely and it’ll cover the cake completely.
* Refrigerate to allow ganache to set. Decorate accordingly.