Chocolate Banana Cake

Chocolate Chiffon Cake
Ingredients A
30g coca powder (mixed with 120ml water)
4 egg yolks
100g caster sugar
130g self-raising flour
1/2 tsp baking powder
1/2 tsp sodium bicarbonate
60ml corn oil
1 tsp vanilla essence

Ingredients B
4 egg whites
60g caster sugar
1/4 tsp cream of tartar

Cake Filling
500ml whipping cream
1 tsp vanilla essence
1 1/2 tbsp instant coffee (mixed with 1 tbsp hot water)
1 tbsp gelatine (dissolved in 40ml water)
6 ripen banana (sliced)

Method:

Cake

1. Preheat oven at 180 degrees.
2. Hand whisk ingredient A until smooth
3. In a mixing bowl, whisk egg whites and cream of tartar until foamy. Add in sugar and continue to whisk until stiff
4. Fold 1/4 of the merinque and fold into the ingredient A until combined. Add the remaining meringue and fold until well blended.
5. Pour in prepared 9" lined cake tin and bake for 40 minutes.

Filling

1. Whisk cream until stiff. Add in vanilla essence, followed by coffee mixture and gelatine mixture.

Spread filling onto 1st layer of cake and arrange banana slices on top of filling. Spread cream filling on top and sides of cake. Leave in the fridge to set.

Optional: You may pour chocolate frosting on the cake after it has set.
To make the chocolate frosting, you will need

Ingredients:
140ml UHT whipping cream
350g cooking chocolate
1 tbsp butter

Method:

1. Heat cream in double-boiler and add in chocolate and butter.
   
2. Stir until chocolate has melted.
   
3. Leave to cool slightly before pouring on top of the cake