Chocolate banana Cake / Chocolate Cream Cake

 ■Cocoa sponge cake (each layer for 8 inches(18cm) round tin, so double up recipe if you are baking for 2 layers)

2 eggs 40gsugar ( less sweet) 50g cake flour 10g cocoa powder 20g oil 20g milk ■Chocolate cream 95g couverture sweet chocolate 45g milk 330g heavy cream 10g sugar banana chocolate copeaux

Methods:

1. Mix the eggs with suger and whisk with high speed until form a soft peak. Put your Beating bowl over a temperature of 35-40 degrees while whisking.

2. Mix the cake flour and chocolate powder with the eggs by spatula. Do not over mix to prevent the air bubble burst.

3. Mix the milk and oil together and a fold with mixture.

4. Bake at 170 Celsius for 20-25 minutes.

5. Let it cool on rack

Chocolate cream:

1. Melt the chocolate over a boiling heat until all melted.

2. Whisk the heavy cream with sugar until creamy then mix with the melted chocolate.

3. Spread the chocolate cream on the cake and fill with banana pieces.

4. Put the another cake layer on top and spread the cream over the top and side of the cake.

👶