Chocolate Banana Cake

This tall and moist cake is available at West 57th Cafe by Zang Toi, the New - York based Malaysian Fashion Designer. The location of his cafe in Kuala Lumpur are at Parkson pavillion and Lot 10.


Cake.

250 gm butter
300 gm caster sugar
200 gm self raising flour - sifted
4 nos eggs
100 gm cocoa powder - sifted
1 tbsp baking powder - sifted
1/2 tbsp baking soda - sifted
250 ml warm local black coffee

Chocolate Sauce

250 ml whipping cream
125 gm icing sugar
250 gm dark chocolate - chopped
2 tbsp butter

3 - 4 banana, - halved


To Prepare cake:

1. Preheat oven to 180 C.
2. Grease a 8" square cake tin and set aside.
3. In a stand mixer, cream butter and sugar. Gradually add the eggs one at a time, beating well after each addition so that the mixture does not curdle.
4. Add sifted ingredients and warm coffee, alternate in small quantities, mixing thoroughly. Pour into cake tin.
5. Bake 45 minutes. Remove from oven and let it cool.


To prepare chocolate sauce:

1. Combine the whipping cream, icing sugar, chocolate and butter in a small sauce pan.
2. Stir over low heat until thick and smooth.
3. Remove from heat, cover and keep warm.

To assemble and serve cake:

1. Cut the cake into half vertically.
2. Cut the 2 halves horizontally to form four long layers. Place one layer of cake on a cake board.Spread evenly with chocolate sauce and top with bananas.
3. Spread chocolate sauce on the last layer of cake.
4. Keep chilled and slice to serve.

- West 57th Cafe' by Zang Toi.