Chocolate Banana Mousse Cake

Chocolate and bananas, not very likely a match made in heaven ingredients but you will be surprised at what the bonding between these two will do to your taste buds. Rich and creamy chocolate mousse coupled with the freshness and tropical taste of bananas will life your senses to new heights. This recipe in particular is my wife's favourite cake of all time. So of course this is one recipe you can see me baking lots and lots of time.

Below is a video showing you how to make Chocolate Banana Mousse Cake

Recipe
225 gm Dark Couverture Chocolate
300 ml UHT Whipping Cream
3 nos Egg Yolk
8 gm Gelatine Powder
3 tbsp Hot Water
30 ml Dark Rum (Optional)
8 to 10 nos Bananas
1 nos Chocolate Sponge (Divide into 3 pcs)
For Decoration
200 gm Ganache (Melted)
100 gm White Couverture Chocolate
250 gm Dark Couverture Chocolate

Click here for Chocolate Sponge Cake recipe

Method
1) Melt 225 gm Dark Couverture chocolate by placing on top of hot water. (Bain Marie)
2) Whip UHT Whipping Cream till thickened and stiff.
3) In another mixing bowl, whisk egg yolks till thick and fluffy. It will changes to pale colour.
4) Pour the melted chocolate (warm) into the egg yolk and whisk till smooth. Do not pour in chocolate slowly. Pour in at one shot and quickly whisk to prevent chocolate from setting.
5) Pour whipped cream into the chocolate mixture and whisk till smooth. Do not mix more than 15 seconds as mousse will set rapidly.
6) Pour hot water into gelatine powder and mix till smooth.
7) Fold gelatine into the chocolate mixture. (Chocolate mousse is now ready)
8) Divide chocolate sponge into 3 pcs. Place the first piece into the bottom of cake ring. Make sure cake ring is tightly sealed at tthe bottom with cling film or aluminium foil to prevent mousse from leaking out.
9) Peel bananas and arrange them tightly on top the sponge cake. Pour chocolate mousse over it covering bananas completely.
10) Cover with second piece of chocolate sponge and pour remaining chocolate mousse into cake ring. Cover with the third layer ofsponge and leave in chillers for 4 hours at least to set. 
11) Once mousse cake is set, pour melted ganache over the top covering completely.
12) Allow ganache to set in chiller a few minutes before removing cake ring.
13) Melt the remaining white and dark couverture chocolate for decorations (Refer to video above)

Recipe makes 1 X 20cm (8") Round Cake Ring.