Chocolate Banana Cake Kisses Teen Goodbye!

I've been told that when they were young, they'd always pray and wish to get out of your teenage life. When twenty strikes, it flies right before your eyes. In your thirties, it would take a blink till number four haunts you.
My birthday becomes very convenient when I have regulars every Saturday. Plus, my mum LOVES cooking so much and I'm sure putting off the usual Saturday pot-luck saving them the trouble might make them even happier people, so why not?
I'm killing some huge amount of birds for you with one stone, hows that sound, people?

The dish to finish first was Hokkien Mee my Mum makes best. I never got to see how she made them, because I would be the one frying the Mee Hoon for her, and dash off to take photos of the rest of the food while she makes Hokkien Mee.
Then I've made some potato salad with homemade mayonnaise. I let them finish it before I gave them my mayo recipe and my aunt looked at me like "are you serious?", surprised with the amount of oil in it. Hey, it's called mayo for a reason.
Gotcha!
That's why I would say.. eat in moderation. Yet thanks for finishing up my potato salad I truly appreciate the support!
Mum also made Red Bean Sweet Soup (Hong Dou Shui) with dried lemon peels! Yesssssss.. I've been craving for this.

Last but not least, how can I forget the star of the event. A big fat humongous turkey! You know what, the turkey was the reason for the party. Without it, I don't think I'd even have one. Mum was wondering when she should make the turkey after she bought it and she just had to make me a birthday. So were we celebrating the turkey or my birthday again, Mum?

Almond Sponge:
5 egg whites
120g sugar
a pinch of salt

5 egg yolks

90g plain flour
10g cornflour
20g cocoa powder

50g ground almond

2-3 large sized bananas, sliced

(the forgotten) Rum Syrup:
10g of sugar
90ml water
2 Tbsp Rum

Chocolate Cream:
200g dairy whipping cream, whipped
50g dark chocolate, chopped
25g milk

Chocolate Ganache:
175g dark chocolate, chopped
150g dairy whipping cream
15g butter
1/2 Tbsp Honey


Almond Sponge:
1) Sift plain flour, cornflour and cocoa powder together. Set aside.
2) With an electric beater, whisk egg whites with high speed until foamy. Add in sugar and salt, continue to whisk until stiff peaks are formed.
3) Beat egg yolks until pale and foamy. Add into egg white mixture and whisk in low speed until combined.
4) Fold in sifted ingredients gently without losing much of its volume.
5) Fold in ground almonds until incorporated.
6) Pour into greased and paper lined 8/9-inch round mould.
7) Bake in preheated oven at 175C for 30-35mins.
8) Remove cake from oven and unmould immediately. Invert the cake to cool on a wire rack.

(the forgotten) Rum Syrup:
1) Place sugar and water into a saucepan. Bring it to a simmer to dissolve sugar.
2) Turn off heat, adding in rum.

Chocolate Cream:
1) Bring a pot of water to boil. Place chocolate and milk in a heatproof bowl.
2) Place bowl on top of the simmering pot of water, whisking until chocolate melts completely. The heatproof bowl should not touch the simmering water as the chocolate should be melted by the steam.
3) Leave to cool when chocolate has entirely melted.
4) Fold into whipped cream.

Chocolate Ganache:
1) Cook whipping cream and honey on medium heat until mixture boils.
2) Add into chopped chocolate, whisking until chocolate melts completely.
3) Add butter and mix until well combined.
4) Leave to cool until it reaches a spreadable consistency.

Assemble:
1) Slice the cake into 3 horizontally.
2) Place the first layer of cake onto a plate. Brush the top with rum syrup.
3) Spread a thin layer of cream onto the cake. Top with sliced bananas. Then spread cream onto the banana to cover it up.
4) Place a layer of cake on top of the cream and repeat steps (2) and (3).
5) Place tha last layer of cake. Spread cream on the top and sides of the cake. Chill for 30mins.
6) Pour ganache on top of the cake and leave to chill for 2hours or overnight to set.

Note:
? I already halved the chocolate ganache recipe so you wouldn't have trouble with too much leftovers.
? I used an 8-inch springform pan for this recipe.
? Coffee would definitely be an alternative if rum is not desired.
? I drizzle sliced banana with lemon juice to avoid change in colour.

I had lots of leftover ganache ended up in the sink. There was quite alot of it. No, I don't drink chocolate ganache. I know someone would be waiting for it but I'm not planning on a murder before Chinese New Year :)

About the birthday cake... Hmmm.. It wasn't good. The cake was dry, and I wouldn't blame it on the recipe. It was suppose to be moisten with syrup which I had planned to but I got so distracted. I only remembered it after I poured cream between the layers. Oh well. I promised myself I'd make this again, and remember to do the syrup too!
My first attempt on chocolate banana cake was a more simpler version and I should say it was more successful than this time around.
I had to make two for the huge crowd. One candle on each, and they sang me two birthday songs but I only had one wish. One would be enough for a very content girl like me. I've got everything, and my wish would be to hold on to it.

I truly appreciate the phone call in the am-s wishing me happy birthday. Although I'm not sure of what I mumbled on the phone. Thanks for calling, dear :)