Banana Choco Mousse Chocolate Layered Cake

Banana chocolate cake, a combination many can't resist
First time I sank my teeth in this delicious cake was a store bought one, from Awfully Chocolate and Secret Recipe
It's love at first bite LOL

I've tried to bake this cake long time ago, I think close to 3 years ago, for my sis' bday, way before I started this blog
The time when I thought I could bake, when I was still lack of knowledge, resulting in disastrous time in the kitchen preparing this cake, and a far from acceptable cake, in terms of the taste, texture and presentation

Now, I think I am pretty much equipped to retry baking this cake again :)
And this time I'm satisfied with the result, even though it's still not as pretty as the ones from the two bakeries I mentioned above
Recipe is from Aunty Yochana's site, mine is not as pretty as hers, either
It's not easy to compete with such a deco expert like her :o)

I'm using one 4" and 5" round pans
The pictures below is from the 4" round pan

I should have spread the mousse layers thicker, no complaint though...

What you need:

For the cake:

A

4 egg yolks (from 60g eggs)

100g castor sugar

120g self raising flour

1/2 tsp double acting baking powder

1/2 tsp baking soda

50g canola oil

1 tsp vanilla extract

B

4 1/2 egg whites (from 60g eggs)

1/4 tsp cream of tartar

60g castor sugar

C

30g cocoa powder

120g hot water

1. Mix all A ingredients in a mixing bowl, stir with wooden spoon
2. Mix together C and stir til smooth
3. Add in C mixture into A mixture and stir til smooth
4. Beat egg whites and cream of tartar from B for 2 minutes til frothy, pour in sugar gradually til egg whites become fluffy but not too stiff (soft peak)
5. Fold in gently half of A mixture into B mixture
6. Fold in the remaining A mixture into B mixture
7. Do not overmix, if still can't well mixed, stop folding in
8. Pour the batter into 9" round pan which has been greased, lined with baking paper and greased again
9. Bake at preheated oven at 175degC for approximately 50 minutes or til the skewer comes out clean
10. Cool and cut into 3 parts

For the mousse:

400g whipping cream

 1 tsp vanilla extract

1 tbsp geatin powder, mixed with 4 tbsp water, microwave for 20 seconds (note: use when still hot)

50g cocoa powder - sifted

80g icing sugar - sifted

1 1/2 tbsp nescafe powder mixed with 1 1/2 tbsp water

1 tbsp kahlua

*3 medium size del monte bananas, thick sliced and soak in lemon juice to prevent it from browning

1. Beat the whipping cream til stiff
2. Mix all other ingredients together and stir in to the whipped cream 
3. Keep in the fridge

For the chocolate ganache I used the same recipe I used here

I microwaved for 30 seconds til it melted, let cool

How to assemble the cake:

Lay 1 cake layer and spread the mousse on top. Arrange sliced bananas on top of the mousse

Top up with the second cake layer, spread the mousse on top and arrange sliced bananas on top

Top up with the third cake layer

Cover the whole cake with the balance of the mousse and keep in the fridge til set

Pour the chocolate ganache over the cake and keep back in the fridge til set

Tempted?

DH did, these are his hands wanted to grab the cake LOL

I'm submitting this layered cake to Aspiring Bakers #18 Layers Of Love (April 2012) hosted by Sweet Samsations

Also I'm linking up this post to:

*Sweet Treats Thursday

*Sweet Tooth Friday

*Sweets For A Saturday #67