Ingredients
WATER - 400GMS
VEGETABLE OIL - 350GMS
VEGETABLE OIL - 50 GMS
Espresso Ganache (Filling)
MILK Chocolate - 200 GMS
FULL CREAM - 100 GMS
Strong Espresso - 30 ML
Butter - 20 GMS
Chocolate Ganache (Coating)
Dark Chocolate - 150 GMS
Fresh Cream - 150 GMS
Garnish
Banana Slices - FOR GARNISH
Method
• Preheat the oven to 160°C to 170°C.
• In a planetary mixer fitted with a paddle attachment, blend the Banana Cake Mix and water at slow speed for 1 minute.
• Scrape down the sides of the bowl.
• Mix again at high speed for 3 minutes.
• Reduce the mixer to slow speed, gradually add vegetable oil, and mix for 1–2 minutes.
• Scale 350 gm of batter into each travel cake mould tin.
• Bake in a preheated oven at 160°C to 170°C for 25–30 minutes, or until a skewer inserted into the center comes out clean.
• Allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely (about 30 minutes).
Assembly & Finishing
Fill with Espresso Ganache: Pipe the espresso ganache into the center cavity.
Coat with Chocolate Ganache: Place loaf on a wire rack over a tray. Pour or spread the chocolate ganache evenly over the top and sides. Let excess drip off.
Caramelize the Bananas
Garnish: Arrange caramelized banana slices on top of each cake. Dust lightly with NEUSCHNEE sugar before serving.
Baking Tips
BAKING TIME – 25 – 30 MINS
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