Chocolate & Banana Mud Cake Recipe

Chocolate & Banana Mud Cake recipe from The Hotel Windsor Melbourne.

Chocolate Mud Recipe

• 575g caster sugar
• 350g plain flour
• 10g baking powder
• 3g bicarbonate soda
• 140g cocoa powder
• 230g whole eggs
• 50g vanilla extract
• 350g butter (melted)
• 500ml warm water

Pre heat oven to 170 degrees Celsius
Mix the dry ingredients using the paddle attachment in an upright mixer
Add the eggs one by one and mix until combined
Add the vanilla and then the butter
Add the warm water to make a smooth batter
Bake at 170 degrees for 6 minutes

Banana Jelly

• 500g ripe banana puree
• 3 titanium gelatine sheet

Warm the banana puree to 40 degrees Celsius and add the soaked gelatine
Spread on trays 1cm thickness and set
Cut in 3cm wide strips

Hazelnut Mousse

• 450g caster sugar
• 135g water
• 360g egg yolks
• 450g whole eggs
• 5 titanium gelatines sheets
• 750g dark chocolate covertures
• 250g hazelnut praline paste
• 1600ml semi whipped cream

Make a sabayon with the eggs, water and sugar
Add soaked gelatin
Then add the warm melted chocolate and the hazelnut praline
Fold in the semi whipped cream and set mousse in refrigerator

Hazelnut Croquant

• 350g milk chocolate
• 50g praline paste
• 200g crackine (hazelnut biscuit spread)
• 75g feuillantine

Melt the chocolate and all the other ingredients
Spread evenly on non stick paper and cut in 3cm by 4.5 cm rectangle once set in the freezer

Chocolate Spray

• 200gm dark chocolate
• 200 gm cocoa butter

Melt both and spray when it’s warm or alternatively chocolate spray can be purchased from cake decorating shops

Assemble of the cake (upside down in the log mould)
• Hazelnut mousse
• Banana jelly
• Hazelnut mousse
• Chocolate mud cake then freeze the mould before cutting in 3.5 cm then spray. Place the chocolate praline rectangle underneath.