Friday-cake... Moist banana layers, velvety caramel mousse, and intense chocolate mousse... On top, chocolate ganache, caramel mousse-bombs, chocolate frosting, and chocolate decorations...
Recipe for cake with chocolate mousse and banana
Friday cake… ?
Moist banana layers, velvety caramel mousse, and intense chocolate mousse… ?
On top, chocolate ganache, caramel mousse bombs, chocolate frosting, and chocolate decorations… ☺️??
Good start to the weekend, everyone! ?
Servings: cake
Cake with Chocolate Mousse and Banana
Friday-cake... Moist banana layers, velvety caramel mousse, and intense chocolate mousse... On top, chocolate ganache, caramel mousse-bombs, chocolate frosting, and chocolate decorations...
Ingredients
Bananbunde (3 bunde, 20cm)
- 150 gram Butter Melted or liquid butter
- 150 gram Sugar
- 4 pcs. Egg
- 3 pcs. Ripe Banana Mashed
- 100 gram Milk
- 200 gram Wheat Flour
- 5 gram Baking Soda
Caramel mousse (1 layer, 20cm)
- Gelatin Sheets 3 leaves
- 200 gram Condensed milk
- 100 gram Brown sugar
- 25 gram Butter
- 400 gram Whipping Cream
Chocolate mousse (1 layer 20cm)
- 400 gram Cream
- 150 gram Sugar
- 60 gram Cocoa Unsweetened
- 5 gram Vanilla Sugar
Chocolate Ganache
- 50 gram Cream
- 100 gram Dark chocolate Chopped
Instructions
Banana layers
- Whisk butter, sugar, and eggs until airy.
- Stir in the remaining ingredients until smooth, even batter.
- Bake 3 layers each in its own springform, about 20 minutes per layer, or bake all layers in one form and cut them afterward.
- For the single form, bake for about 45 minutes. Both at 200 degrees Celsius (392 degrees Fahrenheit).
- Let your layers cool.
- Place one layer at the bottom of a springform.
Caramel mousse
- Soak gelatin in cold water.
- Put condensed milk, brown sugar, and butter in a pot and heat until it boils.
- Let it simmer for about 10 minutes, stirring frequently.
- Add 1 dl cream a little at a time.
- Remove from heat and dissolve the squeezed gelatin in the mixture.
- Whisk the remaining 3 dl of cream to soft peaks and fold it bit by bit into the warm caramel.
- Pour most of your mousse onto the cooled layer and the rest into semi-round silicone molds if you want bombs on top of the cake.
- Refrigerate the cake and bombs until the mousse has set (1-2 hours).
Chocolate mousse
- Whisk all ingredients into a delicious, airy mousse.
- Place a cake layer on top of the caramel mousse and spread the chocolate mousse over it.
- Save a little chocolate mousse for decoration.
- Place the third and final layer on top.
Chocolate ganache
- Put cream and chocolate in a pot and melt together over low heat to a fine, smooth ganache.
- Pour the ganache over your cake and refrigerate.
- Once the ganache has set, you can decorate your cake with the caramel mousse bombs, chocolate mousse, and Toffifee or other chocolates.
- Have fun!