Mini Chocolate Banana Mousse Cakes
Ingredients:
For the chocolate sponge:
1 cup (125 g) all-purpose flour
1/2 cup (50 g) unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup (150 g) sugar
2 large eggs
1/2 cup (120 ml) vegetable oil (or melted butter)
1 tsp vanilla extract
1/2 cup (120 ml) buttermilk (or milk + 1 tsp lemon juice)
1/2 cup (120 ml) hot coffee (or water)
For the banana mousse:
2 ripe bananas, mashed
1 cup (240 ml) heavy cream, chilled
2 tbsp powdered sugar
1 tsp vanilla extract
2 tsp gelatin (or 1 tbsp agar-agar)
2 tbsp water
For the chocolate ganache:
1/2 cup (120 ml) heavy cream
100 g (3.5 oz) dark chocolate, chopped
For garnish:
Banana slices
Chocolate shavings
Chocolate pieces
Instructions:
Preheat oven to 350°F (175°C). Line and grease a cake sheet pan.
Whisk together flour, cocoa, baking powder, baking soda, and salt.
In another bowl, mix sugar, eggs, oil, and vanilla. Add buttermilk.
Stir in dry ingredients. Add hot coffee last. Batter will be thin.
Pour into pan and bake 20–25 minutes. Cool and cut into small rounds.
Prepare the banana mousse:
Mash bananas until smooth.
Sprinkle gelatin over water, let bloom for 5 minutes, then warm until dissolved.
Whip heavy cream with powdered sugar and vanilla until soft peaks.
Mix mashed bananas with gelatin, then gently fold into whipped cream. Chill 20 minutes.
Assemble the cakes:
Place one chocolate cake round at the bottom.
Add a thick layer of banana mousse.
Top with another cake round. Chill to set.
Make the ganache:
Heat cream until just simmering.
Pour over chopped chocolate, let sit 1 minute, then stir smooth.
Pour over cakes so it drips beautifully down the sides.
Garnish:
Pipe a swirl of banana mousse or whipped cream on top.
Decorate with banana slices, chocolate shavings, and a chocolate shard.
Serve and Enjoy
