I finally got to meet my JC friends after a really long time. It has been eons since i met all of them. The guys are going to ORD in about 6 months? That is really quick! I always have the impression that they just went into army. Anyway, i attempted to bake another layered cake for my friend's birthday.  This is my 3rd attempt baking layered cake, but my first for banana chocolate layered cake! I was really excited to see if the cake was successful. Unlike cupcakes or blondies, I have no choice but to patiently wait till we finished celebrating my friend's birthday to try the cake. This recipe yields a really rich and chocolatey cake. The chocolate ganache was good but i think there could be improvement for the mousse in between the cakes. I did not whip my heavy cream long enough. (User problem) Well, i'll try again the next time with the same recipe! Lastly, HAPPY BIRTHDAY GAUWEI! :>


Ingredients: 

Cake:
45g Cake Flour
10g Cocoa Powder
1/2 tsp Baking Powder
55g Dark Chocolate
100g Butter
60g Caster Sugar
2 Eggs

1. Preheat the oven to 170 degrees Celsius. Grease baking tin and line bottom with grease proof paper.
2. Measure flour, cocoa powder, baking powder and salt in a small bowl  and mix well. Sift the flour mixture.
3. Measure the dark chocolate and butter in a large heatproof bowl. Melt them by microwaving or over a pot of simmering water.
4. Add the sugar and whisk until dissolve. Let the mixture cool for 10 minutes then add the eggs.
5. Whisk the mixture until well combined and fold in the sifted flour mixture until well incorporated.
6. Transfer the mixture into the lined tin and bake for 20-25 mins or until toothpick inserted into the cake comes our clean. Cool the cake on a wire rack. Slice horizontally into 2 slices and even the top of the cake.

Simple Boozy Syrup
20 grams sugar
50 ml water

1. Place the sugar and water in a small pot.
2. Bring the mixture to a boil, swirling the pot to dissolve the sugar crystals. Boil for 2 – 3 minutes on high heat then remove the pot from heat.
3. Let cool to room temperature.

Chocolate Mousse


57g semi sweet chocolate, chopped
62.5 ml heavy cream
1 banana, sliced (use later)

1. Melt the chocolate and let it cool to lukewarm. Whip the cream to soft peaks formed and fold in the melted chocolate.
2. The mousse should be made just before assembling the cake so that it will be soft and liquid-y enough to pour it into the mould.

Dark Chocolate Ganache Glaze

62.5ml Heavy Cream
75g Dark Chocolate, chopped
1/2 Banana, very mashed
1 tbsp Golden Syrup

1. Heat the cream in a microwave for 30 seconds on medium high. Add in the chocolate and microwave at 15 seconds interval, checking the mixture and stirring it at each interval until all the chocolate has melted.
2. Stir in the mashed banana and golden syrup and let it cool for 30 minutes.

Steps: 
1. Place a piece of chocolate cake in your baking tin, apply a layer of simple syrup on the side that is facing the ceiling. Spoon the mousse onto the cake, add sliced banana, cover with mousse again. Apply simple syrup on another piece of cake and put it on the mousse. Give a slight press so that everything is compressed together.
2. Cover with a plastic sheet and freeze it for about 2-3 hours.
3. 30 mins before the cakes are done, make the dark chocolate ganache glaze.
4. Take the cake tin out from the freezer. Dip a knife in hot water and wipe it with paper towels. Run the knife along the sides of cake tin. Unmould the cake tin. (Best to use those removable bottom cake-tin)
5. Pour the chocolate ganache over. Spread out with a spatula and leave it till it stops dripping. Pop them in the fridge. Serve in a couple of hours/next day.
Enjoy (: