Decadent with a fantastic presentation! For your next dinner party wow your guests with this lucious cake!
2 ½ cups of cake flour sifted
1 teaspoon of baking soda
Dash of salt
4 egg whites, beaten until stiff
3/4 cups of Smart Balance brand butter or regular butter
1 3/4 cups of brown sugar
4 egg yolks
1 1/2 cup of lite coconut milk
1 teaspoon of vanilla
Non- stick cooking spray with flour
Frosting and Garnish
1 1/2 cups of half and half
1/2 cup of coconut milk
1/2 cup of butter
1 cup of brown sugar
1 cup of semi-sweet chocolate chips
1 teaspoon of cornstarch
Mini chocolate chips
2 bananas sliced
1/3 cup of mini chocolate chips melted, spread on parchment, rolled and frozen
Sift flour, baking soda and a dash of salt into a large bowl and set aside. In a medium size mixing bowl beat egg whites with a mixer until stiff peaks are formed and set aside. In a large mixing bowl add banana, butter, sugar and yolks and beat until well combined. Add coconut milk and vanilla and slowly add dry ingredients mixing until well combined. Gently fold in beaten egg whites until well combined. Spray each of the three round 9 inch cake pans 1.5 inches in depth with the non-stick cooking spray with flour. Evenly ladle batter into cake pans. Bake in a preheated oven at 375 for about 15 minutes or when a butter knife is inserted into the center of a cake it comes out clean. Once done remove and set aside to cool.
While cakes are baking, make the frosting by placing the half and half, coconut milk, butter, sugar, chocolate chips and corn starch into a large sized pot over medium high heat. Stir aggressively and often until bubbles begin to form. Continue to stir while bubbles begin to fill the entire pot. Once the mixture has become thick stir and remove from heat. This process takes about 15 minutes so be patient, it is worth the wait. It will thicken a bit more as it cools. Once the cakes have cooled begin assembly.
Right before assembling the cake slice the remaining 2 bananas. To assemble cake place 3 tablespoons of the chocolate frosting on the bottom of the trifle bowl or large glass as shown. Place one of the cakes on top gently forming it to the bottom of the glass. Gently assemble sliced bananas around the edge of the glass and place a few slices on top of the cake as well. Ladle and gently spread 3 tablespoons of chocolate over cake and bananas. Don’t frost all the way to the edges of the cake, because it will run off the cake when second layer is added. Place the second cake onto the banana slices and chocolate. Be careful not to move the banana slices. Add more sliced bananas directly onto the cake. Ladle and gently spread 3 tablespoons of chocolate over cake and bananas. Top with the last layer of cake. Add all of the frosting to the top of the cake and gently let it ooze over the side of the glass to create this decadent treat. Top with mini chocolate chips and place into the refrigerator to set.
Prepare garnish while cake is setting. Evenly divide remaining mini chocolate chips onto two separate small parchment paper pieces, about 5 x 7 inches and melt in the microwave for 30 second increments until melted. With a knife gently spread chocolate into a lengthwise shape of your choice. About a 2 x 3 inch shape. Gently fold parchment paper into a funnel/cone shape and place into the freezer until stiff. Remove from freezer and gently remove parchment paper from the chocolate. Place onto a small dish and place back into fridge until ready to serve the cake. Place on top of the cake as a topper and wait for the wows!