Home Recipe Bake Temptation Chocolate Banana Cake Recipe

 

Visited Durian Farm | Balik Pulau

 

Life Organic Shop Hakka Lei Cha 客家擂茶 | Sungai Ara, Bayan Lepas, Penang

I had too much meat recently. Yes, I mean not only my food consumption, but also my body. My body fat is hard to reduce, everyday sitting in office after heavy lunch gained me a lot of weight. Recently, we went for vegetarian meals for lunch to reduce my guilty after consumed so much meat and oily foods. My colleague recommended this organic restaurant that serve vegetarian in Sg Ara, Life Organic. The aunty who served us said the shop is already opened for more than two years, but I did not realise it until my colleague brought us there.

 

Gathers Cafe | Raja Uda, Butterworth, Penang

Coffee, has taken away my heart. Sometime it make me happy, sometime it make me high, but sometime it make my heart pumping at wrong frequency. I wish I can drink it everyday, with a set of toast spread with kaya, together with 2 half boil eggs without pepper and soy sauce, so I can have the pure egg taste, to welcome my day!

 

Low Sugar Coffee Chiffon Cake Recipe

This cake is specially dedicated to an OLD baby boy that was born on 67 years ago, exactly 33 years earlier than my OLD baby Camus. Now, the OLDer baby has diabetes and cannot consume much sugar. Everytime I bake a cake, he will complain that my cake is tooooooooo sweet. To cater for his needs, I change my chiffon cake recipe to low sugar version, I choose coffee flavour because... besides my mummy, the one that he cannot let go and cannot survive without is COFFEE...and yes, the "he" I mentioned here is my lovely daddy! It has been long time I want to come out with low sugar version cake, pastry, and etc, and being lazy is my natural instinct. Dad's birthday is a good reason for me to start my low sugar recipe. Ingredients5 egg yolks (about 85g)10g sugar75g hot water + 10g instant coffee (mix well)1tbsp coffee paste70g corn oil120g cake flour 5 egg whites (about 200g)45g sugar1/2tsp cream of tartar Method (step by step picture here)1. Add sugar into egg yolks, immediately whisk with hand whisk until pale and light.2. Add in corn oil, mix well.3. Add in coffee water and coffee paste, mix well.4. Sift in flour, stir until well combined. You will get a thick mixture now.5. Whisk egg white with electrical hand mixer at low speed until big bubbles form, add in cream of tartar.6. Continue whisk from medium to high speed until small bubbles form (egg white is foamy and white in color now).7. Slowly add in sugar in few badges, continue whisk at high speed until soft peak formed.8. Add 1/3 of meringue into egg yolk mixture, mix gently with hand whisk until well combined. You will get a light mixture.9. Change hand whisk to rubber spatula, fold in 1/2 of the remaining meringue. GENTLY fold with egg yolks batter until 50% combined (you will still see white meringue now).10. Add all remaining meringue and fold GENTLY with spatula again until well combined (your mixture should be very light and volume now).11. Pour batter into chiffon pan. Using satay stick / chopstick, run around baking pan side and then draw curly pattern all the way in the middle and bang pan on counter top to remove big bubbles. Level the surface and bake in preheated oven at 160C with fan forced for 45 minutes or until cooked.12. When cooked, remove from oven and invert chiffon pan immediately to prevent shrinkage. The pan must remain inverted until fully cool.13. To remove chiffon cake from pan, carefully run the pan outer, inner and bottom side with thin spatula or knife. Invert pan to remove cake on big serving plate. At first I was afraid the cake will shrink after reduce half of the sugar quantity, but I am very happy to see the cake turn out very nice. For taste wise, my dad able to accept this sweetness level by finished 1~2 pieces of the cake. Even though the level of sweetness has reduce, but the coffee fragrance did brought me a "Yes, delicious!" comment from all the other family members. I am very happy to say that I had successfully make a low sugar birthday cake for dad this year, wish him happy birthday, healty and properous day ahead!
Temptation Chocolate Banana Cake Recipe PDF Print E-mail
Written by Administrator   
Friday, 22 November 2013 14:31
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ChocBananaI am back again to bake a birthday cake, a fresh cream birthday cake. This time I make chocolate banana cake for Camus's birthday. To me, I am lazy to make this type of cake as I will need to spend 3 hours and above (can up to 5~6 hours) to make a whole cake, from weighting ingredients to decorate the cake. Also, I will accumulate the left over ingredients like fresh cream, sponge cake mix and some others for months, or years...until they are expired...then throw them away. I really feel wasted to throw away those ingredients, and many times I also very lazy to make a move to stand in kitchen for whole afternoon on my weekend to make this type of cake. Of course, some time I "got form got ohm", I will do it happily just like this time, another chocolate banana cake was born in my kitchen, for an OLD baby that was born on 34 years ago.

ChocBanana_5

Let me share the recipe of this chocolate banana cake with photos I have taken.

Recipe
Ingredients
Chocolate Sponge Cake
260g sponge cake mix
260g eggs
70g hot water
1tbsp chocolate powder
80g melted butter

Chocolate Ganache
100g chocolate (cut to small pieces)
50g fresh milk

Filling
400g whipped fresh cream
150g chocolate ganache (you may add all or leave some for decoration)
3tbsp coffee kahlua (optional)
8~10pcs banana (I used pisang "awak" as we like the "compact and smooth" texture of this banana)

ChocBanana_2

Method
For chocolate sponge cake:
1. Mix chocolate powder and hot water.
2. Use mixer, beat sponge cake mix and eggs in high speed for 6 minutes.
3. Switch to medium speed and slowly pour in chocolate liquid from step 1 to sponge egg mixture and beat for another 2 minutes.
4. Lastly, combine melted butter with sponge mixture.
Hint: To prevent sponge mixture separated from melted butter, take a portion of mixture combine with melted butter first, then just combine with the rest of mixture.
5. Pour chocolate sponge mixture into baking pan, bake at preheated oven (160C) for 40 minutes or until cooked.
6. When the cake is cool, slice to 3 pieces in horizontal.

For chocolate Ganache:
1. Put chocolate and milk in a pot/bowl, double boil until chocolate is melted.

For filling:
1. Mix whipped cream and chocolate ganache until combine = chocolate cream.
2. Remove banana skin, slice half into horizontal.

To assemble cake:
1. Place a slice of chocolate sponge cake on cake board.
2. Evenly pour a table spoon of coffee kahlua on sponge cake.
3. Spread a thin layer of chocolate cream with spatula on top of sponge cake.
4. Arrange banana on top of chocolate cream.
5. Spread another thin layer of chocolate cream to sandwich the banana.
6. Sandwich cream and banana with second slice of chocolate cake.
7. Repeat step 2~6 for second layer.
8. For last layer, pour a table spoon of coffee kahlua on sponge cake.
9. Decorate accordingly.

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Before ending this post, I would like to wish Camus "Happy Birthday" and "Happy
Everyday"!

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