巧克力香蕉慕斯蛋糕 (Chocolate Banana Mousse Cake)

I made this cake to celebrate Valentine's Day with my husband. It was so delicious and he likes it so much! I'm happy that he enjoyed the cake. This is my third attempt

Chocolate Sponge Cake:

• 3 Eggs
• 70g Sugar
• 70g Cake flour (sifted)
• 15g Cocoa powder (sifted)
• 20g butter (melted)
• 15g Whipping cream (warm)

Method:

1. Line round cake tin with baking paper
2. Sift the flour with cocoa powder then set aside
3. Whisk the eggs and add in sugar gradually until thick ribbon stage (thick and lighten)
4. Take 1/4 of batter and mix with warm whipping cream and melted butter, fold to combine.
5. Sprinkle the flour mixture over the egg batter, fold to combine.
6. Mix the batter with the whipping cream, fold to combine
7. Bake at preheated oven at 180 degree for 15-16 minutes

Syrup:

• 35g Castor Sugar
• 35g Hot water
• 1 teaspoon Baileys

Method:

1. Weight 35g sugar, add 35g hot boiling water and stir well until dissolved
2.  Leave it cool and add 1 teaspoon Baileys

Chocolate Mousse:

• Fresh Bananas (sliced)
• 240g Dark Baking Chocolate
• 80g Whipping Cream (1)
• 320g Whipping Cream (2)

Method:

1. Cook the whipping cream (1) with the chocolate in double boil method then stir until the chocolate melt.
2. Let the chocolate mixture cool before mixing with the whipped cream.
3. Whip the whipping cream (2) until ribbon stage.
4. Pour whipped cream into the chocolate mixture and fold to combine.
5. Refrigerate for 5-10 minutes (to make it a bit firm).
6. Cut the chocolate sponge cake into two, to make two cakes.
7. Place one of the sponge cake in the pan.
8. Brush the syrups and place the sliced banana over the cake
9. Apply half of the chocolate whipped cream (like apply frosting)
10. Place another one of the sponge in the pan .
11. Brush the syrups and place the sliced banana over the cake
12. Apply another half of the chocolate whipped cream
13. Refrigerate for 4-6 hours before serve.