Thursday, June 7, 2012

Chocolate Banana Fudge

This chocolate banana fudge cake is for my nephew, Sean's 14th birthday on 28 April. I know I'm very late in updating my blog. Partly been busy and partly procastination on my part. I needed time in uploading the photos and editing the post to include the recipe. That's why ...............
This cake is a request from Sean. Chocolate and banana ..... Who can resist such combination? Most cannot except for my sister, who doesn't like bananas at all? I always tease her that she is a monkey (born in the year of monkey) who doesn't like bananas. Haha ..... In order that she can have a bite in this cake, I sandwich the cake layers with bananas on one half and Reese chocolate peanut wafer on the other half. Now everyone is happy. You can see the photo below.
The cake base is a full-flavoured, intense chocolate fudge that is light and soft. Instead of using 100% butter, a little oil is used that resulted in a higher cake layer with a finer, moister crumb. This recipe is taken from Rose Levy Beranbaum's The Cake Bible. A layer of chocolate ganache with banana and Reese wafter is sandwiched between two cake layers. It is then finally dressed up with chocalicious chocolate ganache and topped with two Ferrero Rocher and Glico pocky sticks. End result - intensely fudgy and chocolatey, exactly what Sean wanted.

Recipe adapted from The Cake Bible

(A) Chocolate Fudge Cake
42g unsweetened (dutch-processed) cocoa powder
118g boiling water
2 larger eggs, at room temperature
44g water
1½ tsp vanilla extract
156g cake flour
160g sugar **
2 tsp baking powder
½ tsp salt
113g unsalted butter
28g canola or safflower oil

1 large banana, cut into slices
1 packet of Reese chocolate peanut wafer, broken into pieces

(B) Chocolate Ganache
306g bittersweet chocolate, preferably of about 55% cocoa content
350g heavy cream
25g cognac, or any liqueur

** Original recipe calls for 200g sugar. I reduced it by 20% to suit my less sugar tastebud.

Position an oven rack in the lower third of the oven and preheat oven to 175°C.
Line a 7" x 3" round baking pan with parchment round, then coated with baking spray with flour. Encircle the pan with a cake strip.


(A) Chocolate Fudge Cake
  1. In a medium bowl, whisk th cocoa powder and boiling water until smooth. Cover with plastic wrap to prevent evaporation and cool to room temperature, about 30 minutes. To speed cooling, place it in the refrigerator. Bring to room temperature before proceeding.
  2. In another bowl, whisk the eggs, the 44g water and the vanilla extract just until lighty combined.
  3. In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder and salt on low speed for 30 seconds.
  4. Add the butter, oil and cocoa mixture. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.
  5. Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl. Using a silicon spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula.
  6. Bake the cake for 30 to 40 minutes, or until a wire cake tester inserted in the centre comes out clean and the cake springs back when pressed lightly in the centre. The cake should start to shrink from the sides of the pan only after removal from the oven.
  7. Let the cake cool in the pan on a wire rack for 10 minutes. Unmould the cake and let it sit on the wire rack, the top side up. Cool completly.

(B) Chocolate Ganache
  1. Break the chocolate into pieces and process in a food processor until very fine. Or you can chop them until very fine.
  2. Heat the cream to just the boiling point. Pour the cream over the chopped chocolate pieces. Let it rest for about 5 minutes.
  3. Using a rubber, spatula, gently mix the chocolate and cream together until well blended and smooth.
  4. Let it cool for several hours until of frosting consistency.

  1. Slice the cake into 2 equal layers.
  2. Place a little ganache on the centre of the cardboard round before placing the first layer of chocolate cake onto it. This is to prevent the cake from moving.
  3. Using a spatula, spread a layer of chocolate ganache over the cake. Place the banana slices and chocolate peanut wafer on top of the ganache. Spread another thin layer of ganache over it.
  4. Place the second layer of chocolate cake over the ganache.
  5. Frost the sides of the cake first followed by the top with the chocolate ganache.
  6. Decorate as you wish.

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