BANANA MOUSSE CAKE

I have to warn you that this cake is absolutely delicious, ..could be addictive too....

Its moist and the chocolate mousse filling and frosting add a rich flavour to the cake. I topped the cake with the chocolate mousse, chopped walnut and banana slices for an impressive presentation...ola perfect for any occasion 

Banana Mousse Cake

• 2-1/4 cups sifted cake flour
• 2-1/2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1-1/4 cups sugar
• ½ cup shortening
• 1 cup mashed ripe bananas (2 or 3)
• 1 teaspoon vanilla
• 2 large eggs
• ½ cup buttermilk

Instructions

1. Preheat oven to 350 degrees. Grease well and flour two 8 inch layer cake pans or a 9x13 inch baking pan.
2. Into the large bowl of an electric mixer sift flour with baking powder, soda, salt and sugar.
3. Add shortening, bananas and vanilla. At low speed beat just until combined.
4. At medium speed beat 2 minutes, occasionally scraping side of bowl with rubber scraper.
5. Add eggs and buttermilk, beat 2 minutes longer.
6. Pour batter into prepared pans and bake layers 30-35 minutes, oblong pan 40-45 minutes or until surface springs back when gently pressed with fingertip.
7. Cool in pans 10 minutes. Remove from pans and cool thoroughly on a wire rack. Fill with sweetened whipped cream and sliced bananas or with chocolate mousse.

For Mousse Filling

• ½ cup (120ml) hot water
• 4 tablespoons (30gr) unsweetened cocoa powder
• ½ teaspoon instant espresso coffee
• 1 ½ cup (260gr) bittersweet chocolate chips
• 2 cups (480ml) heavy cream, cold
• 2 tablespoons sugar
• 1/3 cup Nutella

1. In a small bowl, dissolve cocoa powder and instant espresso powder in a hot water.
2. In a double boiler, melt chocolate chips until nice and smooth. Remove from heat and cool slightly.
3. In a mixing bowl with whisk attachment, whip the heavy cream with the sugar until hard peaks form.
4. Stir in the cocoa mixture and Nutella into the melted chocolate. Add half of the whipped cream and mix everything together with folding motion. Fold in the remaining whipped cream and mix well until no white streaks remain. Refrigerate until the cake is cooled completely.

To assemble the cake

1. Using a long serrated knife, slice the cakes horizontally into two equal layers.
2. Put the first cake layer into a springform pan and spread about a little less than 1/3 of the mousse filling. Then put the next layer of the cake and spread the mousse and so on until the cake is built. Make sure to leave a bit of mousse to cover the top of the cake. A very thin layer of mousse on top is all you need. Refrigerate the cake for at least 2 hours or overnight.

RECIPE SOURCE:  PATYSKITCHEN

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