EGGLESS BANANA CHOCOLATE CAKE
| ULTIMATE RECIPE
Eggless Banana Chocolate Cake – This is a cake that no one will complain. It’s so moist and soft, well balanced of sweetness with chocolate and bananas. Our local famous bakery shop does sell this exact same cake but they are all made of eggs. The texture of this cake is as soft as the egg version, you can’t tell that it’s eggless. For those who go for eggless cakes, you must try this cake. This is a great for any occasions. Hope you’re inspired to make this cake, enjoy!
Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.
Ingredients:
-
Chocolate Sponge Cake
I’m using 6-inch pan
240ml [1 cup] milk
1 tbsp white vinegar
220g [1¾ cup] cake flour
1¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
20g [2½ tbsp] cocoa powder
150g [¾ cup] fine sugar
112g [½ cup] light oil
1 tsp vanilla extract
-
Whipping Cream Frosting
360g [1½ cup] whipping cream
30g [2 tbsp] fine sugar
3-4 medium bananas
syrup [1 tbsp sugar + 2 tbsp hot water]
-
Chocolate Glaze
130g [¾ cup] semi-sweet chocolate
130g [½ cup] whipping cream, hot
15g [1 tbsp] butter
20g [1 tbsp] honey
Instructions:
-
Chocolate Sponge Cake
-
Add the vinegar into the milk. Give them a quick mix and let it rest for 5 minutes.
-
Sift all the dry ingredients: flour, baking powder, baking soda, salt and cocoa powder. Set aside.
-
In a large mixing bowl, add sugar, oil and vanilla extract. Mix vigorously until well combined.
-
Add the milk mixture in 3 batches, alternate with the sifted dry ingredients. Mix until combined.
-
Add the sifted dry ingredients, alternate with the milk mixture. Mix until combined, do not over mix. Switch to a spatula to scrape the bowl to ensure even mixing.
-
Transfer batter iinto a 6-inch pan, greased and lined with parchment paper. Use a spatula to wiggle the batter to release air bubbles.
-
Bake in preheated oven at 180°C/355°F for 35 min or until inserted skewer comes out clean.
-
Let the cake cool completely before slicing.
-
Slice the cake into 4 sheets. Set aside.
​
-
Whipping Cream Frosting
-
In a large mixing bowl, add whipping cream and sugar.
-
Mix until the cream is stiff, do not over mix.
-
Fillings
-
About 3-4 medium bananas, slice about half a 3-4mm thick each.
-
Assemble the Cake
-
Add a tiny bit of cream on the cake board, this is to hold the cake.
-
Place a layer of cake. Brush the surface with syrup.
-
Add a layer of cream frosting. Place the sliced bananas, filling up the surface. Add a thin layer of cream frosting, covering the bananas.
-
Repeat step 2-3, for all the layerings.
-
Brush syrup on the top surface.
-
Cover the cake with the cream frosting.
-
Refrigerate for 1 hour.
-
Chocolate Glaze
-
In a bowl, add the chocolate and hot cream.
-
Place the bowl over a double boiler. Stir until the chocolates are melted. Make sure the mixture is smooth and no lumps.
-
Add the butter and honey. Mix until well combined.
-
Strain the mixture. Cool the mixture to room temperature.
-
Pour over the chilled cake. Wait for few seconds until the chocolate stop dripping. Then transfer the cake to the cake board.
-
Cake is ready to serve.
