Chocolate Banana Cake

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This is a thing of pride and beauty. Chocolate sponge layered with chocolate chantilly cream and bananas, covered with glossy ganache and caramelized walnuts. Tastes healthy while being a total fat bomb. The caramelized walnuts are the best, would be awesome to incorporate it into the layers. I still have some sponge left in the fridge 🙂

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The chocolate sponge is a bit on the flat side, shy of 1 cm. It feels like something went wrong as the final batter that went into the pan had less volume than usual. Consider increasing by 30%.

Today I bumped into the baker turned cleaner uncle. He said adding salt to te sponge will interfere with the texture. He also recommends using sponge mix, adding in eggs and half the water. Beat until fluffy, add remaining water, incorporate, add warm melted fats. If using butter mix some veg oil. Not sure if he intended the purpose to be to bring down the temperature or for something else. I showed him a photo of my Horlicks sponge, he commented the texture was uneven. Intend to make more cake for his critique, will see him every Monday.

I used ghirardelli chocolate, a mix of semi sweet and 60%. The 60% is actually pretty decent. It’s $4 cheaper per kg than valrhona/cacao barry. Ganache made with Ghi doesn’t really set up at room temp with the proportions used below.

Chocolate Genoise Sponge
Recipe from Rose Levy Berenbaum
Yields one thin 12×16″ sheet cake
Butter 80
Salt 1/8t
Vanilla 1/2t
Flour 45
Cocoa 35
Eggs 240
Sugar 120

Combine flour and cocoa. Sift together twice. Proceed as per genoise method. Ensure butter is warm. Bake at 175C for 9 mins or just until cake pulls away from pan.

Chocolate Cream

Cream 1000
Chocolate 500

More cream
Gelatin, 1/2t for every 250g
Water, 1T for every 1t of gelatin

Melt together. Chill throughly. To whip, add as much additional cream as desired to taste. Place in freezer. Bloom and melt gelatin. Whip cream until slightly thickened. Add liquid gelatin, whisking constantly. Continue whipping until desired thickness. Use ASAP.

May consider reducing gelatin for chocolate cream. Texture becomes firm and spongy after a few hours in the fridge.

Used approx 1.5 liters of cream and 400g of chocolate for the entire cake.

Ganache
Chocolate 400
Cream 320
Butter 40
Glucose 40

Heat cream and use it to melt everything else. May warm chocolate up to ensure everything melts. Doesn’t really set up to frosting consistency after 6 hours at tropical room temperature.

Used about 600g for cake exterior.

Candied Walnuts
Sugar 1/2cup plus 3T
Walnuts 2 cups

Prepare a tray lined with parchment paper.

Toast walnuts, stopping just shy of how toasted you want it.

Caramelize sugar, when it is almost the desired color dump in walnuts and stir to coat. Scrape onto tray. Break apart when cool.

Used almost everything for cake, with a few left over to snack on ❤

 

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