You Saw It Here First !!!

Directions

THE CAKE
1. Pre heat your oven to 160 C Fan /175 C Standard / 350 F
2. Grease and line 2 6 in cake tins with parchment
3. Mash the Bananas and chop the chocolate





4. Add the Flour , baking powder , bicarbonate of soda , xanthan gum and cinnamon to a bowl , whisk to combine then sieve into another bowl to aerate and combine evenly





5. Beat the butter in a stand mixer with the paddle ( or hand mixer ) attachment for 2 minutes on medium speed
6. Add both sugars and beat for a further 5 minutes until light and fluffy
7. Combine the Cornflour, oil , 1 tsp Baking Powder , and water and whisk
8. Add this a little at at a time to the butter sugar mix and beat until full combined





9. Scrap the bowl down
10. mixing on low or by hand add the flour mix in three batches alternating with the yogurt and finishing with flour, mix in until just fully combined



11. Add the banana and the chocolate and by hand and fold in until evenly mixed , evenly distribute into two pans and smooth the tops





12. Place in the oven and bake for 35 minutes until brown and a cake tester or cocktail stick comes out clean on testing



13. Remove from oven and let cool in tin for 15 minutes , then remove and place on a baking rack to cool ( Can be wrapped in clingfilm and stored in fridge or freezer until ready to decorate
——– TO MAKE THE SWISS MERINGUE
14. Follow the directions here numbers 1 to 3 and place in fridge to go cold ( preferably overnight

This is NO Has- BEAN! 🙈



Brown Sugar Aquafaba Syrup

———-TO MAKE THE BUTTERSCOTCH SAUCE

15. In a saucepan .melt the butter over low heat
16. Add the brown sugar , corn syrup , turn the heat to medium high and stirring continuously for about 5 minutes until the sugar has dissolved……DO NOT LEAVE IT A MINUTE !!! it can burn because I know !
17. Remove for the heat and whilst whisking add the soy cream, it will fizz up so be careful
18. Return to the hob and on a simmer whisk for about 5 minutes until thick and bubbling
19. Transfer into a clean glass jar and leave to cool , add the rum and the vanilla and stir in

( leave at room temperature do no fridge, if any separation occurs on cooling blend with an immersion blender )



20. Finish the Swiss meringue buttercream steps 4 -14

This is NO Has- BEAN! 🙈



21. Add 150 g Butterscotch sauce to the ASMB and whisk until fully combined for 3 minutes



22. Set Aside in the fridge until ready to use

———-MAKE THE GANACHE

23. Put the butter and chocolate in a bowl on the top of a pan of simmering water ( make sure water is not touching the bottom of the bowl )
24. Heat until the butter and the chocolate are melted, take off the heat stir until smooth and combined
25. Leave to cool at room temperature

——— Assembly

26. Level the tops of the cakes if necessary, and cut each cake horizontally to create 4 even layers
27. on each layer add thin layer of ganache
28. Spread even layers of buttercream between each layer
29. Crumb coat and a thicker central strip of buttercream for collar , measure the circumference of the cake with string
30. Place into the freezer for 15 minutes
31. Make the chocolate collar , cut a piece of parchment paper the length of the string and 4 1/2 cm wide , melt the chocolate and then pipe or splatter onto the parchment. Leave to go tacky
32. Take cake out of freezer attache the collar chocolate side down, gently smooth and place back into the freezer for 10 minutes
33. Take out of freezer remove parchment and decorate the rest ( There are plenty of videos on line for decorating, I”m no expert so check out fault line cake decorating )
34. REMEMBER with Aquafaba swiss meringue buttercream , the fridge and freezer are your friend, slow and steady wins the race
35. Store in the fridge for 3 /5 days in an airtight container ( take out at least 30 minutes before serving )
36. Can be left covered on the side for up to two days covered