Chocolate Banana Cake Version 2.0

It's not my first time making Chocolate Banana cake. I think this is either my second or third time making and it's of the most successful version. I've modified the initial recipe that I used. I feel that this recipe works better than the previous one. It's just a minor tweak by the way.

Chocolate Banana Cake

Version 2.0 

Cake Tin: Removable bottom 7 inches round cake tin 

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 

1 teaspoon of Vanilla Essence 

B

4 egg whites

50g sugar

1/4 cream of tartar (I used approximately 1 teaspoon of Apple Cider Vinegar)

 

[Chocolate mousse] 

110g chocolate couverture (I used Beryl 52% couverture dark chocolate) 

100g milk (liquid)

140g topping cream (fresh cream) (whipped) 

[Chocolate ganache] 

240g of chocolate couverture (I used Beryl 52% couverture dark chocolate) 

120g milk 

50g butter 

STEPS

1. [Preparing Cake] Whip egg yolk and sugar. Add in milk, Vanilla essence and oil. Mix well. Add in sieved flour and cocoa powder. Mix well to form the egg yolk batter. 
2. Whip egg whites till huge bubbles are formed. Add in vinegar. Add in sugar in 1/3 proportion at each time. Whip the egg whites till stiff peak (sharp pointy edge). Your egg white batter is done. 
3. Scoop 1/3 of egg white batter into the egg yolk batter and fold in using the scrape and fold method with a whisk/spatula. Continue mixing everything carefully and slowly until the cake batter is formed. 
4. Pour the cake batter into the cake tin. Give a few knocks on the table before inserting it to be baked in a preheated oven at the bottom rack 140 degree Celsius with bottom fire only for 20 minutes. Then, switch the fire mode to top and bottom fire and continue baking for another 10 minutes. Change the temperature to 150-160 degree Celsius and continue baking for another 30-40 minutes until completely cooked. 
5. Overturn the cake on a cooling rack and let it cool before you take out the mold from the cake. 
6. [Preparing mousse] By using double boiling method, melt chocolate couverture and milk. Remove from heat and let it cool. Whisk topping cream till stiff. Mix in the whipped topping cream into the melted chocolate with milk earlier to form chocolate mousse. 
7. Roughly estimate 3 proportions of the whole chocolate mousse you have. You need 2 for the internal of the cake and another proportion for the external. 
8. [Assembling the cake] After cake has cooled down completely, slice it into 3 layers using a sharp serrated knife. Remove the top surface of the cake with the 'skin' for best display. 
9. Place 1 layer of cake on a cake board. Spread a layer of chocolate mousse. Place roughly half an inch thick banana on top of the cream. Spread the second layer of cake followed by mousse and banana. Place the last cake layer on top and coat the whole cake (top and sides) with the remaining mousse. 
10. Place the mousse coated cake in the fridge to be chilled for at least 2-3 hours. 
11. [Preparing ganache] Simmer the milk over a medium setting fire on the stove. When you see bubbles start to form at the edges, you can remove it from the heat. 
12. Place chocolate couverture into the slightly hot milk and stir to melt it entirely. 
13. Add in butter and continue stirring until everything is melted. 
14. Leave it to cool completely but not until harden. The consistency is slightly thick but not till creating lumps. It is still 'pourable'.  
15. [Pouring ganache] Get the chill cake from the fridge. Pour the ganache starting from the top of the cake in a circular motion, letting the ganache to flow down by itself. 
16. Clean the sides of the cake with a spatula by going in a circular motion with the use of a spinning table. 
17. Chill the cake back in the fridge until the ganache hardens. 
18. The cake is best served the next day when it is completely chill. 

NOTES

• You may want to powder the top with some powdered sugar but be warned that when you put it in a fridge, especially when you keep it in a container, the sugar will dissolve and form a damp surface on the cake. It will leave some sort of 'stain' there. Unless, you use the special kind of anti-damp powdered sugar. This step is totally optional actually. 
• The ganache uses milk instead of cream. However, the butter content is raised slightly higher. Still, I think this is slightly healthier than using cream. It's just my own opinion. So, if you run out of cream at home and need a ganache really badly, this is how you make it. From what I read, you can use this as spreadable ganache when it cools down further to slightly harden/spreadable stage.
• Based on several attempts on failed ganache, I have to say that I finally learn something about it. Well, I usually fail because I overheat the chocolate. It is best and most secure if you just simmer the milk/cream then let the heat naturally melts the chocolate. It will melt. Don't worry. I used to worry it won't so I always have it done on the stove and ended with a really thick spoilt ganache. =( 
• For this milk version of ganache, the original recipe calls for 4:6 (milk:chocolate). It is a little thin and watery so I increase the chocolate without really measuring. I judge based on consistency. However, I think it's better if you make it at a ratio of 5:5 (milk: chocolate) for best result. 

I'm so lazy to put up 1 by 1 so here's the 4 main stages the cake undergoes. 

I think I cut the banana slightly thicker this time. It is like 1 inch thick. It should be 1/2 inch. 

So, some parts are not totally covered with the mousse, causing it to have some gaps here and there.

Well, I just made this cake out of leisure cuz of a sudden crave for it on one quiet night.

So, there you go - if you want the most perfect appearance when you slice the cake. 

So you see, here it looks better. ;) 

The ganache is thin enough and it coats the cake well. 

I didn't coat the cake with mousse very smooth so some areas are a little bit dented. 

It got worse when my brother accidentally 'knocked' a part of it whereby the mousse totally fall off from the cake. So, there was an imperfection side on my cake. 

I recycle the Secret Recipe cake board but hey, it is NOT from them! 

I made this and I'm pretty proud to say that it looks not much different from theirs? 

Except that mine is much healthier and fresher. 

Oh and mine is much petite in size as compared to theirs. 

SR cake is too big and well, my family can't finish the whole cake. 

7 inches has always been the best size for my family.