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Caribbean Banana Cream Cake

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      Caribbean Banana Cream Cake
Chocolatier March 1995

Banana cake:
3 very ripe bananas, peeled
3 cups cake flour, divided
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 cup packed light brown sugar
1/2 cup plus 1 tablespoon granulated sugar
3/4 teaspoon salt
1 tablespoon powdered milk
3/4 cup shortening
3 large eggs
2 large egg yolks
1 cup water
1 1/2 tablespoons vanilla extract

Banana soaking syrup:
1/2 cup water
1/4 cup granulated sugar
1/4 cup banana liqueur

Ganache filling:
6 ounces semisweet chocolate, finely chopped
3/4 cup heavy cream
2 teaspoons light corn syrup
1 teaspoon vanilla extract

Assembly:
6 very ripe bananas, peeled

Whipped cream filling:
3 cups heavy cream
1/3  cup granulated sugar
2 teaspoons vanilla extract

Garnish:
Chocolate curls

Make the banana cake:
1. Position a rack in the center of the oven and preheat the oven to 350 degrees F.  Butter a 10-inch cake pan and line the bottom with a circle of baking parchment or waxed paper. Dust the side of the pan with flour
and tap out the excess.
2. In a medium bowl, gently whisk together 2 cups of the flour, the baking powder and the baking soda. Sift the dry mixture onto a large piece of
waxed paper and set aside.
3. In the 4 1/2-quart bowl of a heavy-duty mixer, using the paddle attachment, mix the bananas and the remaining 1 cup of the cake flour
at low speed until well blended, about 1 minute. Increase the speed to
medium and beat in the brown sugar, granulated sugar, salt, shortening and powdered milk. Continue to beat the mixture for 8 minutes, until fluffy.
4. At low speed, beat in the eggs and egg yolks one at a time, scraping
down the side of the bowl with a rubber spatula as necessary. Continue
to beat the mixture at low speed for an additional 3 minutes.
5. While continuing to beat at low speed. alternately add the reserved dry ingredients and the water in three separate additions. Continue to beat
at medium speed for 6 minutes. Beat in the vanilla.
6. Scrape the batter into the prepared pan, using a spatula to smooth the
top.  Bake the cake for 50 to 55 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan set on a wire rack for 30 minutes. Invert the cake onto a wire rack. Peel off the paper circle and reinvert the cake. Cool the cake completely.

Make the banana soaking syrup:
7. In a small saucepan, combine the water and the sugar. Cook over
medium heat, stirring constantly with a wooden spoon, until the sugar dissolves. Raise the heat to medium-high and bring the syrup to a boil. Remove the syrup from the heat and cool to room temperature.
Stir in the banana liqueur. Store the syrup at room temperature until
ready to assemble the cake.

Make the ganache filling:
8. Place the chocolate in a medium bowl. In a medium saucepan, bring the cream and corn syrup to a gentle boil. Pour the hot cream mixture over
the chocolate and let it stand for 1 minute without stirring to allow the chocolate to melt. Add the vanilla and gently whisk until smooth. Place a piece of plastic wrap over the surface of the ganache and refrigerate for about 1 hour, until the ganache is a spreadable consistency.

Make the whipped cream filling:
9. In a medium chilled bowl, using a hand-held electric mixer, beat the cream, sugar and vanilla until they form stiff peaks. Refrigerate until
ready to assemble the cake.

Assemble the cake:
10. Using a long, serrated knife, horizontally slice the cake into two equal layers. Place the bottom layer on a 9-inch cardboard cake circle. Brush
the layer with a generous amount of the banana soaking syrup. Using a
metal cake spatula, spread the prepared ganache in an even layer over the cake layer. Arrange the six whole bananas over the ganache layer. Scrape about 2 cups of the whipped cream filling over the bananas and spread in
an even layer. Place the other cake layer over the cream layer, pressing down gently. Soak the top cake layer with a generous amount of the
banana soaking syrup. Set aside about 1 cup of the whipped cream filling
in a pastry bag fitted with a medium star tip to garnish the cake. Use the remaining whipped cream to frost the top and side of the cake in an even layer. Pipe 8 large rosettes around the edge of the cake. Garnish the side
of the cake with chocolate curls and serve immediately.

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