I don’t seldom post my recipe twice or more on the blog.

Hmmm actually, i don’t even repeat most recipes given the innumerable of recipes out there waiting for me to undertake.

But when i do, like today, it means just 3 things — it’s easy, it’s good and it’s easy.

Whenever i think of banana cake, this recipe will come to mind. But last week, i was itching for something more dramatic looking hence, this cake but with more layers and the chocolate mousse that probably worth 5000 calories? My only consolation? The banana cake is much healthier than the norms because of the yogurt substitute!

Of course, you can always bake the simpler but more practical version like i often do, which is excellent for breakfast or tea time.

I didn’t have that much of bananas left after this cake was baked, which explains the not-so-uniformed-looking caramelized banana slices on top. :P

Triple Layer Chocolate Banana Yogurt Cake

** good for 7″ x 3

banana yogurt cake

4 oz unsalted butter

3 oz yogurt, plain

5 oz caster sugar

2 tbsp milk

2 eggs

9 tiny bananas, mashed

8 oz plain flour

1 tsp baking powder

1 tsp baking soda

a handful of walnut, toasted, broken into small pieces

Method

1. cream sugar and butter till light and fluffy.

2. add eggs, 1 by 1.

3. add bananas.

4. stir in the sifted flour, together with baking soda and baking powder + walnut, alternating with yogurt and 1 tbsp milk at a time.

5. bake at 180 for 25-35 minutes or till skewer comes out clean.

chocolate mousse

• 500g dark chocolate, chopped
• 1 vanilla bean, split and seeds scraped
• 500ml single (pouring) cream, whipped
• 3 tbsp rum, optional

To make the chocolate mousse, place the chocolate and vanilla seeds in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Set aside to cool slightly. Fold the chocolate mixture through the cream until well combined. Spoon the mousse over as filling and cover the cake with the remaining of the mousse there after. Refrigerate for 2 hours or until set.

To caramelized banana

Slice the bananas and arrange them on the tray. Sprinkle some sugar on top of these slices and torch them immediately. Arrange them neatly on top of the cake before serving.

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Verdict :

Be it straight out from the fridge when the chocolate is all set and a little hard, or when it’s out for 10 minutes from the fridge when the chocolate is a little soft and chocolate-y, it tasted superb either way! The chocolate, the crunchy walnut bits and the heavy banana cake.. you can’t quite resist this one i tell ya!

But if i’m made to pick, i’ll opt for straight out from the fridge — not too chocolate-y and i’m huge on chocolate truffle. ;)

* This cake is FoodGawker’s Most Favourited Cake!