The other day I was feeling like a custard cake so I pulled out my Home Sweet Home book by The Hummingbird Bakery and paged through it to see if there was something along those lines in it, not only did I find a custard cake but I found a banana, chocolate, and custard cake! Those are like three of the best flavours ever so I didn’t waste any time starting to put this magnificent beast together.
There are quite a few steps involved, you have to make the sponge, the custard and the ganache that goes on top so I wouldn’t say that it’s the quickest recipe to get through, but it’s totally worth all the effort because it’s super delicious. I changed a couple of things from the original recipe, but it still worked out great and I was really happy with the end result.
So if you fancy a soft fragrant banana sponge with a sweet custard center and a rich chocolate ganache frosting, then this is the cake for you. If you don’t like bananas, custard or chocolate then may I suggest you give it a major skip!
· 100 grams softened unsalted butter
· 150 grams castor sugar
· 2 eggs
· 2 medium bananas, mashed
· 125 grams full cream plain yogurt
· 1 tsp vanilla extract
· 300 grams flour
· 1/2 tsp salt
· 3/4 tsp baking powder
· 1 tsp bicarbonate of soda
- Preheat the oven to 170° and then line two cake tins with baking paper. I also used Spray ‘n Cook the sides.
- Using a freestanding mixer with the paddle attachment or a hand-held mixer whisk together the butter and sugar until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a jug mix together the mashed bananas, yogurt and vanilla extract.
- Sift together the flour, salt, baking powder and bicarbonate of soda.
- With the mixer on a low speed pour the banana and yogurt mixture into the creamed butter. Mix well.
- Add the dry ingredients to the mixture and beat on a medium speed until the batter is nice and smooth. Scrap the bottom and sides and then mix again.
- Divide the batter evenly between the two prepared cake tins and then bake for between 25-35 minutes, or until a knife inserted into the middle comes out clean. My cake took ±25 minutes to bake in my oven, which is fan assisted. Remove from the tins and allow to cool completely.
· 250mls milk
· 3 egg yolks
· 1 tsp vanilla extract
· 50 grams castor sugar
· 15 grams plain flour
· 15 grams cornflour
- Bring the milk and vanilla extract to the boil in a medium-sized pot.
- In a bowl mix together the egg yolks, sugar, flour, and cornflour to form a paste. A small amount of the warm milk can be added to it in order to loosen it.
- Once the milk has come to a boil, pour a small amount of it into the paste and mix.
- Remove the pot from the heat and turn the temperature down to a med-low. Then add the paste to the remaining milk and start whisking before returning it to the heat. Make sure you’re constantly whisking it until it forms a thick custard. Allow this mixture to boil gently for 4-5 minutes. Be careful not to overcook it or the eggs may begin to scramble.
- Once cooked pour the custard onto a baking tray and cover immediately with cling wrap, this will prevent a skin from forming. Set aside to cool completely.
- Once the sponge has cooled, get the custard out and whisk it on a slow speed with a handheld mixer or a freestanding mixer until smooth.
- Place the first sponge on a plate and top it with cold custard. Smooth the custard out with a pallet knife then place the second sponge on top of the first.
- The recipe says that after the above step you should wrap the sides of cake tightly with cling wrap and place it in the fridge for 45 minutes ***I never did this and my cake turned out fine.
- Make the ganache icing.
CHOCOLATE GANACHE INGREDIENTS:
· 200 mls cream
· 200 grams mixed dark and milk chocolate, chopped.
- In a medium pot heat the cream until almost boiling.
- Place the chopped chocolate in a medium bowl and then pour the hot cream over it.
- Stir until all the chocolate has melted and the ganache is smooth and shiny.
- I left mine to solidify a bit, I popped it in the fridge for a while until it became a nice spreadable consistency and then I iced my cake using a palette knife.
- You don’t have to complete the above step, alternatively, you can put a cooling rack over a baking tray then place the cake (after you remove the cling wrap) on the rack before pouring the ganache over it. It will run down the sides of the cake and collect in the baking tray. This process needs to be repeated until the cake is evenly coated. Put the cake back in the fridge for about 40 minutes for the ganache to set.