CAKES MADE WITH CHOCOLATE SPONGE CAKE: This is a delicious cake, and another version of the "chocolate mousse cake" recipe.

CHOCOLATE AND BANANA MOUSSE CAKE:

 

 

 

1 chocolate sponge cake, see posted recipe,

soaking liquid:

    2 tbsp. dark rum                                         

    ¼ cup sugar

    1/3 cup water

chocolate-banana mousse:

    1 tbsp. each unflavoured gelatine & water

    3 tbsp. dark rum                                         

    1 cup whipping cream

    1 tbsp. banana liqueur                                            

    2 cups mashed ripe banana

 

ganache cream:

    ¾ cup whipping cream                                

    6 oz. semi-sweet chocolate

 

 

 

To make soaking liquid: Bring water to a boil in a saucepan. Add sugar and rum. Reduce heat to low and simmer syrup for 5 minutes. Transfer to a bowl and cool.

 

To make mousse: Dissolve gelatine in water in a bowl set in a pan of hot water. Stir well to dissolve completely. Set aside. Whip cream until fairly stiff, fold in rum and banana liqueur. Add gelatine and banana and beat mixture together to incorporate well. 

 

Slice chocolate sponge cake into 3 layers and place bottom layer of cake inside an 8-inch spring-form pan. Brush cake with soaking liquid. Spread half of the chocolate-banana mousse over it.  Cover it with a 2^nd layer of cake. Brush cake with soaking liquid and top it with the rest of the mousse mixture. Place the last cake layer on top of the mouse. Brush it with soaking liquid; then cover cake well and refrigerate for 4 hour.

 

To make ganache cream:  In a saucepan, bring cream to a boil; putting a ladle in it to prevent boiling over. Add chocolate, stirring to dissolve. Remove spring-form pan and place cake on a rack sitting in a large baking pan. Pour ganache cream over the top of the cake, allowing some of it to run down the sides of cake to glaze. Chill well before serving.