Banana Travel Cake with Espresso & Chocolate Ganache Recipe

Method

•  Preheat the oven to 160°C to 170°C.
• In a planetary mixer fitted with a paddle attachment, blend the Banana Cake Mix and water at slow speed for 1 minute.
•  Scrape down the sides of the bowl.
•  Mix again at high speed for 3 minutes.
•  Reduce the mixer to slow speed, gradually add vegetable oil, and mix for 1–2 minutes.
•  Scale 350 gm of batter into each travel cake mould tin.
•  Bake in a preheated oven at 160°C to 170°C for 25–30 minutes, or until a skewer inserted into the center comes out clean.
• Allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely (about 30 minutes).

Assembly & Finishing

Fill with Espresso Ganache: Pipe the espresso ganache into the center cavity.
Coat with Chocolate Ganache: Place loaf on a wire rack over a tray. Pour or spread the chocolate ganache evenly over the top and sides. Let excess drip off.

Caramelize the Bananas

Garnish: Arrange caramelized banana slices on top of each cake. Dust lightly with NEUSCHNEE sugar before serving.