Banana White Chocolate Mousse CakePosted: May 2, 2012
Today is a very special Hop Day with Izzy, because it’s somebody’s birthday!!
I’ll give you a hint: it’s the birthday of someone in the photo above…who isn’t a rabbit.
Yes, it’s my wonderful fiancée Luke’s birthday today!! Happy Birthday darling!
I bet you’re all wondering what I got him. Technically I got him a new keyboard and mouse for his computer. Technically as in, he found what he wanted, and I pressed the “purchase now” button.
Better to get him something he really wants than some weird trinket he’ll smile at and put in a dusty corner. Oh, and I gave him food. Lots and lots of food.
Specifically a big cake. I had been asking him for weeks leading up to the big day about what he envisioned his birthday cake to be this year. At first he said he wanted the Bananarrot cake I made to bring into the office for his dad’s birthday.
But I wanted to make something new! So I nudged him a little. And this beautiful cake was the result. A luscious banana layer cake filled with creamy white chocolate mousse and top topped with white chocolate cream cheese frosting.
I was interested to see how the white chocolate and banana would work together, and it seems they complement each other quite nicely. I am very pleased with this creation, and look forward to later today, when I bring in some other goodies to celebrate his birthday at the office.
Banana White Chocolate Mousse Cake
Mousse adapted from Evil Shenanigans
Cake adapted from The Pastry Affair
Makes a 2 layer 8” layer cake
For the mousse:
1 cup milk, 2% or whole
1/3 cup sugar
2 Tbsp cornstarch
1 egg yolk
1 tsp vanilla
1 Tbsp butter
3 oz white chocolate, chopped
1/2 tsp unflavored gelatin
1 Tbsp cold water
1 cup heavy cream
2 Tbsp powdered sugar
For the cake:
2 1/2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup white sugar
3/4 cup brown sugar
2 large eggs
3 overripe bananas, mashed
1 tsp vanilla extract
3/4 cup buttermilk
For the frosting:
8 oz cream cheese, softened
¼ cup (half a stick) unsalted butter, softened
1 oz white chocolate, chopped
2 ½ cups powdered sugar
½ tsp vanilla extract
First make the mousse as it needs time to chill. In a medium saucepan, combine the milk, cornstarch, sugar, and egg yolk. Whisk until well mixed. Cook over medium heat, whisking constantly until it thickens and comes to a simmer, about 5-10 minutes.
Turn off the heat and add the vanilla, butter, and white chocolate. Stir until completely melted then pour the mixture through a strainer into a separate bowl. Cover with plastic wrap and chill for at least four hours, or overnight.
In a small bowl combine the gelatin with the water. Let stand for ten minutes to bloom. Once bloomed melt in the microwave for ten seconds. Let cool to room temperature.
In a medium bowl combine the cream, powdered sugar, and vanilla. Beat until it thickens. Gradually pour in the gelatin while still beating. Beat until it forms medium peaks. Fold the whipped cream into the white chocolate base in three additions. Cover and chill for one hour.
To make the cake, preheat oven to 325 degrees F. Grease 2 8-inch round baking pans.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugars until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the bananas and vanilla extract.
Alternatively add and beat in the flour mixture and buttermilk in 5 additions, starting and ending with the flour. Pour batter evenly between prepared baking pans. Bake for 35-40 minutes, or until golden and a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes before removing from cake pans. Cool completely before frosting.
For the frosting, beat the cream cheese and butter together until fluffy. Melt the white chocolate either over a double boiler or in 30 second intervals in the microwave, stirring between zapping. Once the chocolate is melted, stir it into the cream cheese mixture and stir well to combine. Add in the powdered sugar in one cup intervals, mixing well between additions. Finally, stir in the vanilla extract.
To assemble the cake, place one of the cake layers on a serving plate. Scoop out about two cups of the chilled mousse and spread it evenly over the layer. You will have leftover mousse, and it’s quite tasty on its own. Place second layer on top and press down slightly. Frost the outside with the cream cheese frosting and decorate as desired. Store cake in the refrigerator until serving time, then store leftovers, covered, in the fridge.