There was once a cake I enjoyed time and again, back in the day in Jakarta, and if memory serves me well, it was at least 5 times that this wonderful cake made its way into our many family celebrations. 5? Just 5? Actually, 5 is a lot ... considering the sheer number of home bakeries and commercial bakeries we would get our cakes from. And believe me when I say we were spoilt for choice.



Now what I'm talking about is the Chocolate Banana cake from Awfully Chocolate. This cake was so good ... but dang! so am I ... who managed to recreate it for G's birthday a few years back. Rich and dark chocolate cake layers sandwiched with a creamy chocolate vla filling, with smooth and sweet sliced bananas in it. Yummy!



If I previously said he's nuts about nuts, he's also bananas for bananas. And after a long spell, it's about time! So for the nth time, we used our favorite Devil's Food Cake recipe. And where we previously used buttercream or custard to sandwich the layers together, I upped it with creme mousseline, not 'just because', but the laws of physics demanded it. We needed a butter based concoction sturdy enough to hold up our three massive layers of deep dark chocolatey goodness.



The client's brief was: chocolate cake, and decorate it as simply as it could possibly be. Client being the husband. LOL. Chocolate cake ... check! Simple ... check! It will be an antithesis of the extravagance last week.

3. Arrange the sliced bananas on this layer, 1/2 an inch from the edge of the cake, overlapping, working your way into the center.
4. Scoop half of the creme mousseline on to the bananas, taking care not to undo the amazing design you painstakingly made.
5. Another layer of cake.
6. Repeat with more bananas and more creme mousseline.
7. The most level of them all ... cake, that is, goes on the top.

8. Poke 3 skewers in it, if you must, to keep it from sliding all over the place. Told ya the cake was going to be tall!
9. Refrigerate for an hour or so. Skip this step if you're in a hurry. I just like to set the filling a bit more before icing the cake.

10. Frost with the Italian buttercream.
11. Refrigerate for an hour or so. Please do not skip this one, unless your guests are knocking on the door. If I have space, I chuck the cake in the freezer, no kidding. Only to set the buttercream. After all, a warm ganache is going on it.

12. Check that the ganache is of pouring consistency.
If too cold, place in a warm bath, submerging up to half the container, stirring until you're happy with the drip. If too warm, place in the freezer, checking every minute.
13. Haul this big cake carefully on top of a cooling rack, which is sitting on top of a parchment lined baking sheet. Why? Because you want to be able to pour all that expensive chocolate back into a jar where you can enjoy it in the near future. What better option than collecting it on top of a parchment?

14. Pour the ganache on top of the cake, covering the sides completely (or not).
15. See all that on the bottom? Have it with your ice cream tomorrow.

16. If you can haul this whole setup back into the fridge, do so. Otherwise, let dry in a cool place until it sets a bit.
17. Stick the biggest and most beautiful lily you can buy on it, unless you are an amazing sugar crafter and can produce it from scratch.
18. Line the bottom with the leaves and restrain yourself with the decor. The client wanted simple, remember?

Time to take on another epic cake. I've been pouring through the pages of this book I borrowed from the library and trying to settle on a recipe that strikes my fancy. Now it isn't going to be a monumental effort like last year's Opera Cake, but it should be rich, decadent and boozy.  And why not? Boozy, I mean? Liqueurs really take the flavor of an already fabulous recipe to new heights. With this baby, it will be cognac. And neither have I baked with it, nor had a sip of it prior to this day. But it was the spirit of choice for the cake.

Le pièce de résistance!

I can do this!

Actually prefer metric recipes

Working on the cake batter

Before and After

Making caramel for the Midnight Ganache

Midnight ganache coming together

OMG! It tasted amazing!

For the cake:
Ingredients:
45 grams 90% or 99% chocolate of the best kind, chopped finely
90 grams Dutch cocoa
1-1/2 cup really hot coffee
3 large eggs, at room temperature
3 large egg yolks, at room temperature
90 grams sour cream
1-1/2 tsp vanilla extract
335 grams cake flour
450 grams light brown sugar
1-1/2 tsp baking soda
Pinch of salt
340 grams unsalted butter (at 16C - 21C)

Cake syrup:
1/4 cup sugar syrup (boiled in a 1:1 ratio)
1/4 cup cognac

Directions:

1. Prepare 3 9-inch pans:
a) Butter or spray
b) Flour
c) Line the bottom with parchment paper
d) Encircle with cake strips

2. In a medium bowl, whisk chocolate, cocoa and hot coffee until smooth.
3. Cover with plastic wrap to prevent evaporation and cool to room temperature.

4. In another bowl, whisk the eggs and yolks, sour cream, vanilla and half of the cooled chocolate mixture from above. Mix to combine. Add the rest of the chocolate mixture and incorporate.

5. Now's a good time to preheat the oven to 350F or 175C.

6. In the bowl of a stand mixer fitted with the beater, mix the dry ingredients to combine, on the lowest speed for about 1 minute.
7. Add the softened butter and mix until the ingredients are moistened. Then raise the speed and beat for 1 minute.
8. Add half of the egg mixture, turning off the mixer, then slowly increasing the speed to incorporate, about a minute. Repeat with the other half of the egg mixture, making sure to scrape the sides of the bowl.

9. Divide the batter into the 3 pans and bake for 40 to 45 minutes in the center of the oven, if possible on the same rack. Make sure to rotate their positions after the cakes have risen.
10. When it passes the skewer test, let cool on wire rack for 10 minutes before inverting into the rack itself to cool completely.

11. When cool, brush the sugar and cognac syrup on the top and sides of each layer.

If preparing the cakes for the day after, wrap the cakes tightly in plastic wrap twice, and freeze for easier frosting.
Remove from freezer 15-20 minutes before composing the cake so it will still be on the firm side.

For the Midnight Ganache:
Ingredients:
165 grams Dutch cocoa powder
1-1/2 cups really hot coffee
2 tsp vanilla extract
2 tbsp cognac
300 grams 70% dark chocolate
360 grams sugar
1/2 cup water
1 cup heavy cream
50 grams unsalted butter

Directions:1. In a medium bowl, whisk the cocoa and hot coffee until smooth. When slightly cooled, add the vanilla and cognac, then set aside.

2. Either grate or process the chocolate in the food processor and place in another bowl. I just cut it into shards with a knife.

3. In a medium sized heavy saucepan, swirl together the sugar and water until sugar is moistened. With the heat on medium high, stir until the syrup starts to bubble.
4. Stop stirring, reduce the heat to medium and allow the syrup to boil until it turns into caramel.
5. A candy thermometer is handy at this point. Turn off the heat at 360F or 180C as the temperature of the caramel will continue to rise.
6. Remove from heat and very very carefully pour the cream really really slowly (or have a buddy do it for you) as you will be furiously stirring the mixture as it bubbles vigorously and threatens to overflow the saucepan. Uh hmm... hence the medium and not the small sized..

7. Return the caramel to a low heat, stirring with a spatula until the mixture is uniform.
8. Remove from heat again and stir the butter in.

9. Pour this into the grated chocolate bowl, stirring until no lumps are visible. The mixture will be smooth and runny.
10. Let cool for about 1 hour them cover with plastic and set aside for 5-6 hours until it reaches a creamy consistency and it is firm enough to frost.

Assembling the cake:
1. Lucky you if you have a frosting turn-platter. Use this first.
2. Place double sided tape on your cake base and stick it on your frosting platter. 3. Eyeball your frosting and divide it into 5 parts. 3 parts on top of each layer and 2 parts to cover sides and hopefully have some left over to pipe these rosettes:
4. Level your cakes and start sandwiching the ganache. It should be a spreadable consistency, instead of a pourable one.
5. After covering the sides, fill the remaining ganache in a piping bag and decorate the top.
6. Ideally, refrigerate to set about 4-6 hours, covered.
7. Remove an hour prior to serving.
8. Decide which of your pretty cake pedestals deserve this decadent cake. Transfer carefully.
9. Wait for your well deserved complements.

David Lebovitz' Devil's Food Cake
Allrecipes' White Chocolate Cake
Smitten Kitchen's Best Birthday Cake
Smitten Kitchen's Espresso Chiffon Cake
each with its own frosting. And all in 2 days.
So for this week, I was contemplating a Walnut Coffee Cake, a Hazelnut Chocolate Torte or something quite decadent and adult-like, maybe bordering on the boozy kind. But upon closer review, I noticed those cakes are ... ahem ... short and besides, I would have made them on another regular occasion anyway. Not something worthy of XX.




We prepped and baked 1 recipe of the cake which yielded 2 layers, it would have made a large though short-ish cake. And we both decided it was just not enough to go around. So we made another cake with 1-1/2 times the recipe, thereby creating 5 cake layers, which when cut, and stacked, would make 10 layers, which when filled with alternate layers of coffee buttercream and chocolate ganache, would equal 20 layers.

Perfect for the XX. Now THIS would be that show stopping cake that we wanted.


This recipe is adapted from Dalloyau by Dorie Greenspan from her book: Paris Sweets: Great Desserts from the City's Best Pastry Shops

The cake: (I multiplied this 2-1/2 times to make 5 layers)
6 large egg whites, room temperature
1/2 tsp cream of tartar
2 tbsp (30 grams) granulated sugar
2 cups (225 grams) ground blanched almonds
2-1/4 cups (225 grams) confectioners sugar, sifted
6 large eggs
1/2 cup (70 grams) all-purpose flour
3 tbsp (45 grams) unsalted butter, melted and cooled

The coffee syrup: (made 3 times this amount)
1/2 cup water
1/3 cup sugar
1-1/2 tablespoons (7 grams) instant espresso or coffee
1/2 cup Kahlua (my own take on this)

The coffee buttercream: (tripled this and found it was just right)
2 tbsp (10 grams) instant espresso or coffee
2 tbsp (15 grams) boiling water
1 cup (100 grams) sugar
1/4 cup (30 grams) water
Pulp of 1 vanilla bean
1 large whole egg
1 large egg yolk
1-3/4 sticks (200 grams) unsalted butter, at room temperature

The chocolate ganache: (doubled this and spread it thin and ended up with 1 thick layer on top coz we didn't want to keep it aside. Ha.. Ha..)
8 ounces (240 grams) Valrhona 61% chocolate, finely chopped
1/2 cup (125 grams) whole milk
1/4 cup (30 grams) heavy cream
4 tbsp (60 grams) unsalted butter, at room temperature

The chocolate glaze: (kept this the same coz it goes on top)
5 ounces (150 grams) Valrhona 61% chocolate, finely chopped
1 stick (115 grams) unsalted butter


The tedious process:

A. Making the cake: (can be made up to 1 day ahead, wrapped and kept at room temperature.)
1. Position 2 racks to divide the oven into thirds. Preheat to 425 F or 220 C.
2. Line two (31 x 39 cm) jelly-roll pans with parchment paper and brush with melted butter.

3. In a bowl of a stand mixer, beat the egg whites until they form soft peaks.
4. Add the sugar and beat until the peaks are stiff and glossy.

5. In another bowl with the paddle attachment, beat the almonds, confectioners sugar and whole eggs on medium speed until light and doubled in volume.
6. Add the flour and beat on low speed only until it disappears.
7. Using a rubber spatula, gently fold the meringue into the almond mixture. Now fold in the melted butter.
8. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

9. Bake the cakes for 5 to 7 minutes, or until they are lightly browned and springs to touch.
10. Remove from the oven, cover each with a sheet of parchment, then turn the cakes over.
11. Carefully peel away the (what used to be the bottom) parchment, turn this parchment over and use it to cover the top (exposed) sides of the cakes.
12. Let the cakes come to room temperature between the parchment or wax paper sheets.


B. Making the syrup: (can be made up to a week ahead and refrigerated)
13. Stir everything together in a small saucepan and bring to the boil.
14. Cool.


C. Making the buttercream: (can be packed airtight and refrigerated for 4 days or frozen for 1 month; before using, bring it to room temperature, then beat to smooth it.)
15. Make a coffee extract by dissolving the instant espresso in the boiling water, then set aside.
16.. Bring the sugar, water and vanilla bean to a boil in a small saucepan, stirring until the sugar dissolves.
17. Continue to cook without stirring until the syrup reaches 255 F or 124 C, as measured on a thermometer.
18. Remove the pan from the heat.

19. While cooking the sugar, place the egg and the yolk in the bowl of a mixer fitted with the whisk attachment and beat until the eggs are pale and foamy.
20. When the sugar reaches 124F, reduce the mixer speed to low and slowly pour in the syrup.

If the syrup spins onto the sides of the bowl, do not mix this into the eggs.
21. Increase the speed to medium-high and continue to beat until the eggs are thick, glossy and have come to room temperature, about 5 minutes.

22. With a rubber spatula, smooth out the butter until it is soft and creamy.
23. With the mixer on medium speed, add the butter in 2 tbsp chunks. When all the butter has been added, increase the speed to high and beat until the buttercream is thickened and satiny.
24. Add in the coffee extract, beating to incorporate.

25. Chill the buttercream, stirring frequently, until it is firm enough to be spread and will stay and hold up a layer of cake, about 20 minutes in the fridge should do it.


D. Making the ganache: (can be packed airtight and refrigerated for up to 3 days or frozen for 1 month; bring to room temperature before using.)
26. Place the chocolate in a medium bowl and set aside.
27. Bring the milk and cream to a boil, then carefully pour it over the chocolate, wait 1 minute, then stir gently until the ganache is smooth and glossy.
28. In another bowl, beat the butter until it is smooth and creamy, then stir it into the ganache in 2 to 3 additions.
29. Refrigerate the ganache, stirring every 5 minutes, until it thickens and is spreadable, about 20 minutes.


E. Assembling the cake:
Decide if you'd like a 10x10" square or a 10x5" rectangle.
30. Line a baking sheet with parchment or wax paper.
31. Working with one sheet of cake at a time, trim the cake so that you have:
a) two pieces: one 10x10 inches square and one 10x5 inches rectangle.
Or b) three pieces of 10x5 inches.
32. Place one layer of cake on the parchment and moisten the layer with coffee syrup.
33. Spread the coffee buttercream evenly over the cake. 

If the buttercream is too soft, put the cake in the freezer for about 10 minutes before proceeding.
34. Top with another layer of cake; moisten with syrup.
35. Spread the ganache over the surface.
36. Top with the another cake layer, moisten, then chill the cake in the freezer for about 10 minutes.
37. Cover the top of the cake with a thin layer of coffee buttercream. 

This is to smooth the top and ready it for the glaze - so go easy.

If you have more layers, it goes the same way:
Moisten, buttercream
Moisten, ganache
Repeat till layers are over. 

However many layers you have, you'd want to finish with a light layer of buttercream on top.

For the top of the cake:
38. Refrigerate the cake for at least 1 hour or for up to 6 hours; it should be cold when you pour over the glaze. Alternatively, place the cake in the freezer for about 20 minutes.

F. Glazing the cake:
39. Bring the butter to a boil in a small saucepan.
40. Remove the pan from the heat and clarify the butter (spoon off the foam and pour the clear butter into a small bowl, discarding the residue)
41. Melt the chocolate in a bowl over simmering water, then stir in the clarified butter.

42. Lift the chilled cake off the parchment-lined pan and place it on a cooling rack set over a parchment lined pan.
43. Pour over the glaze, using a long offset spatula to help smooth it evenly across the top.

 
44. Place the cake into the refrigerator to set the glaze and chill the cake, which should be served slightly chilled.
45. At serving time, use a long thin knife, dipped in hot water and wiped dry, to carefully trim the sides of the cake so that the drips of glaze are removed and the layers revealed.

Making ahead:
Each part of the cake can be prepared ahead, as can the assembled cake. The cake can be kept in the refrigerator, away from foods with strong odors, for 1 day, or you can freeze the cake, wrap it airtight once it is frozen, and keep it frozen for 1 month; defrost, still wrapped, overnight in the refrigerator.

The cake is beautiful as it is, but if you'd like to add a little crunch: press toasted sliced almonds onto both the buttercream and the ganache.


The fact that I broke down the directions to 46 steps would probably intimidate most folks but I assure you it is so worth the effort.
There are a few components which when followed to a T yields fabulous results. And they don't take too long on their own.
Then there's the assembly; which after your 4th layer will be smooth sailing from then on (assuming you have more!).
Yes ... It was not the precisely levelled and layered cake you see in the patisseries, but I am dang sure it tastes better than most I've had.
Valrhona chocolate, fresh vanilla, Papua espresso & Kahlua. Need I say more??