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–+ servings
Servings: 1 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...
Author: Henriette Kristiansen
Course: Dessert, Sweet
Cuisine: Danish
Keyword: Banana, Cake, Chocolate, layer cake, mousse
Metric - US Customary

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!