Chocolate sponge biscuit
- Whip the eggs with sugar, add milk and butter, stir with a spatula.
- Separately mix the flour with cocoa and baking powder and add to the liquid mass, gently stir with a spatula from bottom to top.
- Pour into a mold (diameter 7.00 inch). Bake at 338F for 45 minutes.
- Cool, wrap with foil, put in the fridge.
- Pour gelatin with water, let it swell.
- Bring the cream 20% to a boil, add the swollen gelatin, mix, pour on the chocolate, punch with a blender, you get a smooth chocolate mass. Leave the mass to cool slightly (so that it is not hot, but warm!).
- Whip the cream 33% until soft peaks, pour the chocolate mass into them and mix thoroughly.
- Pour into an 7.00 inch mold and put in the fridge until it solidifies. This is about 5-6 hours.
- Melt the chocolate a bit, heat the cream, but do not boil, pour over the chocolate, beat with a blender, heat the banana puree and add to the chocolate mixture, beat again, add butter and salt at the end.
- Pour into a pastry bag and refrigerate for 5-6 hours to stabilize.
- Cut the bananas into slices and sprinkle with lemon.
- In a saucepan, melt the sugar, add butter, stir until combined, add bananas, boil for a couple of minutes, add salt, stir, turn off the heat and cool completely.
Cream cheese frosting
Combine all the ingredients, and whip until fluffy.
Make the hot cocoa, and let it cool.
Cut the sponge biscuit into three cake layers.
Assemble the cake following the next order: cake layer - soaking - ganache - frosting rim - bananas - cake layer - soaking - frosting - mousse - frosting rim - bananas - cake layer - soaking.
Cover the whole cake with the rest of the frosting. I didn't make the final coating, as my cake is homemade, but you can do it at your discretion.