Coko Banana Mousse



Who doesn’t know mini fluffy bananas covered in chocolate? As children, we used to put them in our mouths, but now we are adults and we can tackle them in a slightly more sophisticated way – in the form of a great cake.

The Bananko cake itself has a real and unmistakable taste of chocolate mini bananas, and in addition, a whole bunch of these old-school sweets are hidden inside.

Since this is a cake full of both dark and white chocolate, we of course resorted to BAM chocolate with Belgian origin from the manufacturer Barry Callebaut.
Because BAM chocolate is in the form of drops, it is perfect for baking, as it does not bother you when melted.

3 eggs
120 g of flour
1 tablespoon BAM bitter cocoa powder
1 teaspoon baking powder
50 ml of milk
50 ml of oil
150 g of sugar
6-8 chocolate bananas

Chocolate cream:
100 g BAM dark chocolate
250 ml of sweet whipping cream
1 tablespoon powdered sugar

Banana cream:
200 g BAM white chocolate
350 ml of sweet cream
2 sheets of gelatin
2 teaspoons banana flavoring

Chocolate ganache:
100 g BAM dark chocolate
100 ml of sweet cream

50 g BAM dark chocolate
100 ml of sweet whipping cream
chocolate bananas

The listed ingredients are intended for cakes with a diameter of 24 cm. If you use a baking tray of a different size or shape, you can recalculate the ingredients with the handy Cake Converter.



Cover the eggs with sugar and beat them with a mixer until foamy.
Add oil and milk and mix well.
In another bowl, mix the flour, baking powder and BAM cocoa powder.
Shake the dry ingredients to the wet ones, then mix everything together fairly.

Place baking paper on the bottom of the round cake pan.

Pour the mass into the baking dish and place it in an oven preheated to 180 ° C for 15-20 minutes.
Check if the biscuit is baked with a toothpick. When you stick this in the biscuit, it should come out dry.
Chocolate cream:

BAM throws the dark chocolate into a glass or metal container and places it over a pot of boiling water.
Heat over a water bath and stir in the chocolate to melt, then set it aside.
In another bowl, pour the cream and powdered sugar, then fold them well until the cream is whipped.
When the melted chocolate has cooled down a bit, add it to the whipped cream with a spatula.
Cake construction:

Place the biscuit on any cake stand and tighten the cake ring around it. Cover the inside with acetate foil.
Drizzle the biscuit with milk, then place the chocolate bananas in two rows so that they are as circular as possible – see the picture below.
Carefully pour the chocolate cream over the top of the bananas and flatten it.
Place the cake in the refrigerator to solidify the cream.

Chocolate-banana cream:

Throw BAM white chocolate and 100 ml of sweet cream into the shrimp and heat over low heat to melt the chocolate.
Add banana aroma.
Soak the gelatin sheets in cold water and wait for them to swell. Squeeze them and toss in the shrimp with the chocolate.
Stir to dissolve the gelatin completely, then set the shrimp aside and wait for the mixture to cool slightly.
Whip the remaining sweet cream until firm and add the chocolate-banana mixture to it.
Grab the cake from the fridge and apply a layer of chocolate-banana cream on the chocolate layer.
Diligently return the cake to the refrigerator to solidify this cream.

Bam dark chocolate along with sweet cream melts over low heat.
Let the ganache cool a bit, then pour it over the top of the chocolate-banana cream.
The cake should now be refrigerated for at least 6 hours, preferably overnight.
Decoration proposal:

Bam dark chocolate and cream melt over low heat.
Cool the mixture well in the refrigerator, then beat it with an electric mixer.
Sprinkle the chocolate mixture on the cake with a dressing bag and any attachment, and place mini chocolate bananas in between.

So, a banana-flavored chocolate cake is ready to eat ’! When you cut into the cake and notice that chocolate bananas are patiently waiting for you in your piece of cake, you rejoice like a child!

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