chocolate banana layer cake

chocolate banana layer cake

I’m not a big fan of eating cakes but there are some exceptions and Awfully Chocolate’s chocolate cake is one exception. Awfully Chocolate is a cake chain that started in Singapore and initially sold only chocolate cakes – well, 3 types of chocolate cake and the best chocolate ice-cream in the world. Now they also sell other things like cupcakes, fudge and other types of cakes. However, their basic chocolate cake and ice-cream are still (in my opinion) the best items. Their chocolate cake is rich, moist and just the right texture. The simple ganache on the top also complements the cake very well. You never feel too overwhelmed by the chocolate flavor or too full after having a slice.

I have searched on the web for a similar chocolate cake recipe and have yet to find one. This recipe was the top hit on Google and had great reviews. A friend of mine also tried the recipe and loved it.

The cake was surprisingly easier to make than I thought and turned out well. However, I had to make a few changes. For example, I used a simple chocolate ganache for the topping instead of the suggested topping. I had originally made the suggested topping but it didn’t turn out well as the chocolate and oil/butter kept on separating. Basically, it was an icky mess and slid right off the cake. Good thing I had just enough whipping cream and chocolate to make the ganche topping.

The hubs loved the cake and said it was both pretty and yummy. I wasn’t a huge fan of the cake though. I thought it was a little dry and lacked a rich chocolatey flavor that Awfully Chocolate cakes have. However, it was well-received and the other parts of the cake (i.e., the mousse) were nice.  I will still be on the lookout for a good chocolate cake. Recommendations are welcome!


Chocolate Banana Layer Cake

(taken and adapted from here)


To make the cake:

  • 3 egg yolks (from eggs that weigh about 90g each) OR 4 egg yolks (from eggs that weigh about 60g each)
  • 100g castor sugar
  • 120g self-raising flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 50ml corn or vegetable oil
  • 1 teaspoon vanilla essence
  • 4.5 egg whites from 4 medium sized eggs (eggs that are about 60g each)
  • 1/4 teaspoon cream of tartar
  • 60 g castor sugar
  • 30g cocoa powder + 120g of hot water – combine and stir till smooth

To make the chocolate mousse:

  • 400ml whipping cream/heavy cream
  • 1 teaspoon vanilla essence
  • 1 level tablespoon gelatine powder mixed together with 4 tablespoons of water and microwave for 20 seconds
  • 50g  cocoa powder mixed together with 80g icing sugar
  • 1.5 tablespoons instant coffee mixed together with 1.5 tablespoons hot water
  • 1 tablespoon “Kahlua”,  “Tia Maria” coffee liqueur, or Bailey’s Irish Cream
  • 2 large ripe bananas, sliced thinly

To make the chocolate ganache topping:

  • 8 ounces semi-sweet chocolate chips
  • 1/2 cup heavy cream


To make the cake:

  1. Preheat oven to 350ºF.
  2. Mix egg yolks, sugar, oil, self-raising flour, baking powder, baking soda and vanilla essence into a mixing bowl and stir with a wooden spoon.
  3. Add in cocoa mixture and stir together till smooth.
  4. Beat egg white with cream of tartar for 2 min, then pour in sugar gradually till egg white becomes fluffy but not too stiff.
  5. Fold the egg yolk mixture into the egg white mixture. Do not over mix otherwise the egg white will be deflated and the cake will sink. If you feel that you are mixing too long and can still see traces of egg white it means that you have over beaten your egg white. Stop mixing (don’t worry about the egg white traces) and just pour mixture into a 9″ round cake tin and bake for about 50 minutes or till cake tester comes out clean.
  6. Cool the cake on wire rack and then slice into 3 layers.

To make the chocolate mousse:

  1. Using a stand mixer with a whisk attachment or hand held mixer, beat the whipped cream till soft peaks form.
  2. Add the rest of the ingredients and continue beating till cream is stiffer but not too stiff and dry. Keep an eye on the cream.

To make the chocolate ganache:

  1. Cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  2. Cool before using.

To assemble the cake:

  1. Spread 1/3 of the mousse on the first layer of sponge cake, lay the slice bananas on top and then top up with another layer or sponge, continue till the last layer of sponge is used up.
  2. Cover the whole cake with the balance mousse and keep the cake in the refrigerator till the mousse sets.
  3. Pour the chocolate ganache coating onto the cake and let the chocolate mixture flow down the side smoothly. If the ganache is too thick, just spread it using an off-set spatula.
  4. Put the cake into the fridge till coating sets (about an hour plus).
  5. Slice with a warm knife and serve.

a slice of heaven

1 comment
  1. Andrea said:

    Tried out this recipe today and it was awesome!! Finished half the cake although most of the family were supposedly on a diet plan!

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