Method
• Preheat your oven to 160°C (320°F).
• Place the
Egg-Free Chocolate Cake Mix (V13331) and water in a mixing bowl.
• Using a planetary mixer with the paddle/flat attachment, blend at slow speed for 1 minute.
• Scrape down the sides of the bowl and mix at medium speed for 3 minutes.
• Add the vegetable oil while mixing slowly at slow speed for an additional 1 minute.
• Pour the batter into a greased and lined baking tin (use a tin with approximately 300 gm batter).
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool completely.
• In a mixing bowl, combine the Swiss Bake Whip Cream Powder and cold water.
• Using a whisk attachment, whip at high speed for 5-6 minutes until stiff peaks form.
• Gently fold in grated chocolate into the whipped cream until evenly distributed.
• Refrigerate until ready to use
• Once the cake is completely cooled, hollow out the center, leaving about a 1 cm border around the edge and a base at the bottom.
• Crumble the removed cake pieces and set aside.
• Slice the bananas and place them in the hollowed-out cake base.
• Fill the hollowed center with the whipped cream mixture, mounding it slightly above the edge of the cake to create a dome shape.
• Gently press the reserved cake crumbs over the whipped cream, covering it completely to resemble a molehill.
Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the cake to set.
Sprinkle additional grated chocolate over the top for added texture and flavor.