Chocolate Banana Cake

Last year, I made Chocolate Banana as well for my brother's 20th birthday. This year, he requested the same cake again. However, this time, I used another recipe. The previous one is just not-good if were to compare to this. This is the all-time-working recipe which you can modify in any way you like (of course with proper ratio interchange etc if you want to change the size/flavour).

Last year's chocolate banana - really amateur work.

Chocolate Banana Cake 

SIZE: 7 inches cake (using removable bottom round cake tin)

WEIGHT: More than 1 kg for sure 

TIME REQUIRED: Approximately 2 days 

INGREDIENTS 

[Chocolate cake base] 

A

4 egg yolks

20g sugar

60g Canola cooking oil 

60g milk (liquid) 

80g low protein flour (cake flour)

15g cocoa powder 

B

4 egg whites

50g sugar

1/4 cream of tartar (I used 1 teaspoon of Japanese sushi rice vinegar) 

[Chocolate mousse] 

140g cooking chocolate (I used Beryl 52% couverture dark chocolate) 

100g milk (liquid)

140g topping cream (fresh cream) (whipped) 

[Chocolate ganache] 

120g cooking chocolate (I used Beryl 52% couverture dark chocolate) 

54g UHT whipping cream 

12g butter 

[Filing/Decoration]

5 middle sized bananas (thickness about 1 inch) 

Almond nibs and flakes

STEPS

1. [Preparing egg yolk mixture] In a mixing bowl, whisk egg yolks and sugar. Add in oil and milk and mix well. Add in sieved cake flour and cocoa powder. Mix well.
2. [Preparing egg white mixture] In a clean and oil-free mixing bowl, whisk egg whites until huge bubbles are formed. Add in cream of tartar/vinegar. Add 1/3 of sugar at a time and whisk until middle peak (small slanting hook). 
3. [Preparing cake batter] Mix 1/3 of egg white mixture into the egg yolk mixture. Mix well using scoop and fold method. Add the batter into the remaining 2/3 egg white mixture. Mix well. Pour the cake batter into the non-greased cake tin. Use a spatula to even the surface (to get a smooth surface cake). Give the cake tin a few knocks on the table before putting into the oven (to get rid of air bubbles in the cake batter). Bake in the preheated oven at 150 degree Celsius using bottom fire only for 20 minutes. Switch to 150 degree Celsius using top and bottom fire for another 50 minutes/until cake is fully baked.
4. [Cooling and slicing the cake] After the cake is done baking, remove it from the oven and overturn the cake on a cooling rack to cool completely. Slice the cake into 3 layers only when the cake has completely cooled down. 
5. [Preparing the chocolate mousse] By using double boiling method, melt the cooking chocolate and milk. Whip the topping cream until 80% stiff. After the chocolate has melted, leave it cool for 3 minutes. Mix with the whipped topping cream to form chocolate mousse. You may store this in the refrigerator to have it ready for use later. Use a plastic wrap to cover the surface to prevent dryness. 
6. [Assembling the cake Part 1] By using the same cake tin with removable bottom, place the first cake layer into the cake tin. Cover it with a layer of chocolate mousse (I used 5 tablespoons for each layer). Place bananas on the cream and cover with the second layer of cake. Repeat the steps of chocolate mousse and bananas placing until the third layer of cake. By this time, the cake tin should be totally full and there is no way to cover chocolate mousse onto the surface of the third layer cake. Cover it with a plastic wrap and refrigerate for at least 4 hours (to harden the chocolate mousse). 
7. [Assembling the cake Part 2] Remove the cake carefully from the cake tin and place it onto a cake board. Spread the remaining chocolate mousse to cover the entire cake (sides and top surface). Try to get as smooth and sharp edges as possible. Refrigerate the cake for another 2 hours. 
8. [Preparing the chocolate ganache] Melt all the ingredients for chocolate ganache. Leave a side to cool for a while. 
9. [Assembling the cake Part 3] Shift the chocolate mousse frosted cake onto a cooling rack with a container lined with parchment paper to collect the chocolate. Pour the chocolate ganache onto the cake. Using the help of spatulas, shift the cake back to the cake board. You may decorate it with almond nibs and flakes or leave it as it is. Refrigerate for another 3 hours or overnight (keep it in a container to prevent dryness). 
10. [Ready to be served] Now the cake is ready to be served while it's chill. 

That's how much 5 people ate after a scrumptious dinner at Bei Zhan.

It tastes really good - Dad took the second piece.

[可可蛋糕体]
材料：
A
4蛋黄
20克糖 
60克CANOLA食油 
60克牛奶水
80克低粉 
15克可可粉
B
4蛋白
¼茶匙TARTAR粉
50克糖 
一般威风蛋糕制作方法。


[内陷和外层：可可MOUSSE]
140克烹饪可可（我用BERYL52%的纯可可）
100克牛奶水
140克打发的植物奶油 （TOPPING CREAM）
做法：隔水加热熔化可可和奶水。与打发80%的植物奶油一起混合。还没用到的时候可以用保鲜膜盖住，放进冰箱收着先。

[巧克力浆] 
120克烹饪可可（我用BERYL52%的纯可可）
54克动物奶油（WHIPPING CREAM）
12克牛油
做法：隔水加热熔全部材料。备用。

［整体步骤］
蛋糕体切３片。用回原本的活动莫，放第一片蛋糕，接着ＭＯＵＳＳＥ和多多的香蕉（切有厚度的；不要切薄），继续第二片蛋糕。然后ＭＯＵＳＳＥ＋香蕉，又再盖上第三片蛋糕。一般来说盖上第三片蛋糕的时候，活动莫容器就会满了。用保鲜纸盖住，避免蛋糕体表层因通风而干，将整个摆设好了的蛋糕放进冰箱几个小时（我放隔夜；为了让ＭＯＵＳＳＥ硬）。用活动莫将蛋糕取出来。用剩余的ＭＯＵＳＳＥ盖满整个蛋糕（旁边和上面）。将蛋糕放进冰箱再冰到ＭＯＵＳＳＥ硬了一些。准备巧克力浆淋上去。我有用杏仁片和粒做造型设计。设计随意。