Chocolate Banana Layer Cake
The classic combination of chocolate and bananas is presented in the form of a layer cake.
- It is important to use ripe bananas, however not too overly ripe, as it helps when cutting out small banana flower shapes without them being crushed or broken inside the cookie cutter.
- An additional décor element in this recipe is an almond croquant- caramelize chopped almonds with sugar, flatten and break into asymmetrical pieces. They also perfect as a midnight snack.
First published:
Last modified:
Chocolate Banana Layer Cake:
Recipe:
| Element | Ingredient | Amount (g / units) |
| Chocolate Genoise (Recipe) | – | 1.5cm thick x 3 Sheets |
| Décor, Filling: Bananas | Bananas | 2 Large Bananas sliced aboud 1-1.2 cm thick. Keep some 0.5cm slices for cutting small flowers for decoration. |
| Insert Cream: Chocolate | Heavy Cream (38%) | 200g |
| White Granulated Sugar | 20g | |
| Dutch Processed Cocoa Powder | 6g | |
| Icing Cream: Chocolate (16mm Plain Piping Tip) | Heavy Cream (38%) | 160g |
| White Granulated Sugar | 16g | |
| Dutch Processed Cocoa Powder | 5g | |
| Piping Cream: Chocolate | Heavy Cream (38%) | 50g |
| White Granulated Sugar | 5g | |
| Dutch Processed Cocoa Powder | 1.5g | |
| Piping Cream: Plain (Open star piping tip, Wilton 4B) | Heavy Cream (38%) | 30g |
| White Granulated Sugar | 3g | |
| Decoration: Croquant | Almonds, Medium Chopped | 50g |
| White Granulated Sugar | 50g |
Preparation:
Almond Croquant:
Cook the almonds and sugar in a saucepan, over low heat until the sugar is caramelized and evenly coating the almonds. While the mixture is still liquid, transfer it to a baking sheet, or a heat-proof counter (careful, it is piping hot!), lined with parchment paper. Place another piece of parchment paper over the mixture, spread and roll it between the papers to 0.3mm thickness. Allow to cool completely, and break into pieces. Stores very well in a ziplock bag or an airtight container, at room temperature for 1 week.
Cake assembly instructions:
- Spread 40g insert cream, top with banana slices and top with 40g additional insert cream. Cover the cream with another cake sheet.
- Keep stacking all the sheets in similar manner. Use the remaining insert cream to crumb coat the cake.
- Ice and decorate as shown in the photo, or per your personal preference.
