Chocolate mousse cake with banana cream and toasted almonds香蕉朱古力慕絲蛋糕(朱古力蛋糕底)

Once again, it's chocolate + banana fair!

It was one of the PM's birthday on Thursday and it becomes the perfect excuse to bake a fancy birthday cake!

Since no one knows what's her favorite flavour, we decide to go for chocolate. Oh how can someone not love this combination?! This cake has 4 layers: chocolate mousse, banana cream, almond crisp and finally a layer of fudge like chocolate cake.


The raspberries jumped off from the cake and get dusty during transportation...XD


layered with caramelized banana cream and toasted almonds

other chocolate + banana recipes:
Chocolate banana swirl bread 朱古力香蕉扭紋麵包
Banana chocolate custard bread 香蕉朱古力醬麵包
Banana chocolate mousse cake(banana chiffon cake) 香蕉朱古力慕絲蛋糕(香蕉蛋糕底)

Chocolate mousse cake with banana cream and toasted almonds

8" x 2.5" round cake
recipe revised from // CakeChef

:: Creme Banana ::
Butter // 10g
Milk // 10g
Sugar // 20g
Banana // 100g
Lemon juice // few drops
Banana liquor // 5 cc
Heavy whipping cream // 150g
Sugar // 10g
Cinnamon powder // 1 tsp

1. In a small pot, melt sugar (10g) with a few drops of water until it caramelized. Add in butter and milk. Then add in banana and gelatin until temperature reaches 35C.

2. Move away from the stove, add in lemon juice. Set aside. Add in banana liquor when cooled.

3. Beat heavy whipping cream, sugar (10g) and cinnamon until firm peak.

4. Fold whipped cream into the banana batter by a few batch.

5. Pour the batter into a 6" round ring and refrigerate at least 3 hours.

:: Biscuit Chocolat ::
Butter // 100g
Chocolate // 85g
Eggs // 90g
Sugar // 134g
Flour // 84g
Almond flour // 26g
Cocoa powder // 8g
Baking powder // 3g

1. Place chocolate and butter in a bowl and place over simmering water to melt.

2. Combine eggs and sugar (just combine, don't need to be beaten). Add the egg mixture to the chocolate butter.

3. Combine and sift flour, almond four, cocoa powder and baking powder. Fold in the egg mixture to mix. Pour mixture into a 8" round cake pan.

4. Bake 180C / 350F for 40 minutes

:: Amande Carameliser ::
Milk // 25g
Sugar // 75g
Syrup // 25g
Butter // 35g
Almond bits // 70g

1. In a saucepan, bring syrup, milk, butter and sugar to boil. Remove from heat.

2. Add in almond bits, mix well. Pour the mixture into a 8" round cake pan.

3. Bake 175C/347F 12 to 13 minutes.

:: Mousse Chocolat ::
Milk // 60g
Egg yolks // 44g
Sugar // 22g
Chocolate // 180g
Whipping cream // 300g

1. Heat milk and cream(60g) until boil, move away from the heat; combine yolks and sugar.

2. Pour a little milk mixture to the yolks, mix well. Then mix in the reminding milk.

3. Move it back to heat, stir constantly. Remove from heat when the batter thickens. Pour the batter through sieve.

4. Add in melt chocolate in a few additions. Use a blender to mix until smooth. Let cool to 35C.

5. Beat cream to soft peak, combine with the chocolate batter.

:: Assemble ::

1. Place the mousse ring on a flat surface.

2. Pour in chocolate mousse, around 1" tall.

3. Put in the creme banana in the center. Pipe the chocolate mousse around the edge to fill the gap.

4. Put in the almond crisp (Amande Carameliser).

5. Put in the chocolate cake layer, pipe remaining mousse to fill any remaining gap.

6. Refrigerate until set.

7. Wrap the cake ring with hot towel to loosen the edges. Turn the mousse ring carefully and remove it from the cake.

8. I finished it with dusting the top with cocoa powder. You can also pour ganache over the cake, make sure all sides are covered. Decorate with you favourite fruits and nuts.