Velvety Chocolate Cake with Banana Butter Cream 嫩嫩的香蕉奶油夹心巧克力蛋糕

The original recipe is actually a devil’s food cake; I rename it because I omitted the chocolate ganache and I think it is no longer “devil”.

Personally I think the step involved is quite a lot but the result is rewarding. The cake is extremely moist and velvety. It goes very well with the banana butter cream (needless to say, of course), perhaps I should also sandwich with some banana slices, I am sure it gives the cake more depth.

One thing to note, separated egg method is used in this cake but the step is a bit different from a typical chiffon cake. The meringue (egg white and sugar mixture) is added to the egg yolk mixture first before adding of flour. I find that it is a bit difficult to incorporate the flour to the egg mixture; I am so worried of deflating the meringue.

I am submitting this to Aspiring Bakers # 5: Fruity March (March 2011) hosted by Jess of Bakericious. I have another banana cake to be posted; I hope I can make it before the deadline.

Ingredients: (make 2 round 6-inch cakes)

Chocolate Cake
(A)
80g dairy cream
80g bittersweet chocolate
40g unsalted butter
(B)
80g egg yolk
(C)
160g egg white
100g castor sugar
(D)
60g low protein flour (I used cake flour)
20g unsweetened cocoa powder

Banana Butter Cream
90g unsalted butter
25g icing sugar (sifted)
45g mashed bananas

Method:
1) Line the bottom of 2 round 6-inch pans with baking paper. Combine (D) and sift together.
2) Combine (A) and cook over double boiler, stir till chocolate is melted. 2) Add (B), mix till well blended (= egg yolk chocolate mixture).
3) With an electric mixer, beat egg white till foamy, add sugar in 3 sessions, and beat till soft peak (70-80%) (7-8分发) (When lifted, the tip of the meringue has soft and small bend).
4) Take 1/3 of the meringue to mix with the egg yolk chocolate mixture using a rubber spatula till 80% incorporated (need not mix till fully incorporated).
5) Fold in 1/3 of (D) gently, mix till just incorporated.
6) Fold in remaining meringue and (D) alternatively to form even chocolate batter.
7) Divide batter into 2 round 6-inch pans. Bake in preheated oven at 180C/160C for 20-25 minutes (I baked at 170C as my oven can’t set different upper and lower temp.)
8) Cool the cake upside down once remove from oven. Loosen the side with a small knife and unmold after the cakes have cool down completely.
9) To prepare banana butter cream, beat butter and icing sugar till fluffy and pale in colour, add mashed bananas and mix well. Slice the cake horizontally into 2 pieces, sandwich with banana butter cream.

(Recipe reference: 《美味糕点新主张》by 薛纪娟)

I would like to end this post with a “One Lovely Blog Award” presented to me by Edith of Precious Moments. Thank you Edith. I shall share my nomination in another post. I hope I can find time to compose and post it soon.