Seems like I am beginning to be a little more “Popular” with cakes recently. My friend has recently “commissioned” me to bake a chocolate cake for his boyfriend and this cake must be really “chocoty” coz he is a chocoholic. I took up this challenge and was out shopping for chocolate in Sun Lik on Friday for the best German chocolate. I started baking the cake on Saturday using the Phoon Huat chocolate sponge mix. Armed with the best chocolate, 3 del Monte bananas and my favourite Bacardi Rum, I prepared the ganache and filling for the cake.
Here goes my masterpiece:
Recipe goes this way:
250g chocolate Sponge Mix
70g butter (melted)
1tsp chocolate emalco
Beat sponge mix, eggs and water together till fluffy. This will take about 10 mins. Add in vanilla and chocolate paste
Add in melted butter and mix well.
Pour into a 9’ round tray and bake 30 mins at 180 celsius.
3tbsp Bacardi Rum
Mix above altogether.
Chocolate Filling and Ganache
200g UHT cream
300g German chocolate
Heat up cream till very hot. Put chocolate into the cream and leave them to melt. Let mixture cools a little bit before icing.
Slice the cakes into 3 parts. Brush the bacardi rum mixture all over cakes and then spread a layer of the chocolate filling onto the cake. Slice bananas into thin pieces and arrange them over the chocolate filling.
Top with another piece of cake and brush with bacardi rum mixture all over the cake. Repeat the steps on chocolate filling and sliced bananas.
Top with the last piece of cake and brush with bacardi rum mixture again. Spread chocoalate ganache all over cake – Top and side and then decorate.
Refrigerate the cake.