Banana Chiffon Naked Cake with Peanut Butter Mousse and Dark Chocolate Drip

This incredibly indulgent Banana Chiffon Naked Cake with Peanut Butter Mousse and Dark Chocolate Drip will be a hit for any peanut butter lover! Three golden layers of banana-flavored chiffon cake are filled with a smooth, creamy peanut butter Fond Royal mousse, drizzled with dark chocolate ganache and finished with a sprinkle of chopped peanuts. Light, fluffy, and full of flavor, this cake is a crowd favorite!

Recipe by: Joan Repato

Level of Difficulty: Intermediate

Yield: One 8" Cake (Approx. 12 servings)

Prep Time: 30 minutes 

Bake Time: 20-25 minutes baking, plus 2 hours for cooling  

Assembly: 1 hour to assemble, 2 hours to set and 30 minutes to decorate 

Ingredients:

Chiffon Cake Batter

Dry Ingredients

213g                            Cake flour 

170g                            Granulated sugar

7g                                Salt

6g                                Baking powder

Wet Ingredients

106g                            Vegetable oil

126g                            Egg yolks from 7 eggs, separated

100g                            Cold water

70g                              Banana Flavor Paste

Egg White Mixture

210g                            Egg whites from 7 eggs, separated

106g                            Granulated sugar

Banana Simple Syrup

100g                           Granulated sugar

200g                           Water

25g                             Banana Flavor Paste

Peanut Butter Mousse

1162g                         Neutral Fond Royal, about half of a bag

946g (1 qt)                  Heavy whipping cream

200g                           Once Again Creamy Peanut Butter, mixed *See recipe notes

Dark Chocolate Ganache Drizzle

3oz                            Belgian 65% Chocolate Chips

2oz                            Boiled heavy cream

Special Equipment and Assembly

Digital scale

Sifter

Tabletop Mixer with whisk attachment

8" Cake ring

5" Acetate cake band roll

8" Cake board

Chopped peanuts for garnish (optional)

Instructions:

Chiffon Cake Batter

1.) Preheat oven to 350°F. Prepare three 8" cake pans by spraying a little oil only on the bottom of the pan, then place a cake pan liner inside. Set aside.

2.) Combine and whisk dry ingredients (cake flour, salt, baking powder, and 170g of granulated sugar). Sift 3 times to lighten and aerate.

3.) In a separate bowl, whisk together wet ingredients (vegetable oil, egg yolks, cold water, and Banana Flavor Paste). Add dry ingredients to the wet ingredients, and whisk until smooth and fully combined.

4.) In a mixing bowl with a whip attachment, whisk egg whites until frothy. Gradually add the 106g of granulated sugar while whisking on medium speed. Once all sugar has been added, increase mixing speed to high. Continue whisking until stiff, shiny peaks form, being careful not to over whip.

5.) Fold whipped egg whites into cake batter mixture. Do not overmix or deflate fluffy whites.

6.) Pour cake batter into your three 8" prepared cake pans as evenly as possible.

7.) Bake in the oven at 350°F for 20-25 minutes. Cake is ready when it is golden and cake springs back when pressed at the center on top of your cake.

Banana Simple Syrup

1.) Place sugar and water in a saucepan and bring to a boil until all sugar has been dissolved. Allow to cool.

2.) Once cool, add Banana Flavor Paste and stir until well combined.

3.) Generously brush all cooled cake layers on both sides with Banana Simple Syrup before assembling your cake.

Peanut Butter Mousse

1.) Place all ingredients in a mixing bowl with a whip attachment. Mix ingredients on low speed to avoid splashing.

2.) Once all ingredients are well blended, cover your mixing bowl with a large towel to avoid splashing and increase speed to high. Whip mousse until stiff peaks form.

3.) Place peanut butter mousse inside of a piping bag with a large plain tip (Joan used a #807 tip). Set aside.

Dark Chocolate Ganache Drizzle

1.) Pour boiled cream over dark chocolate chips and allow to sit for one minute.

2.) Whisk together until all chocolate has melted and fully combined.

3.) Strain chocolate ganache through a fine mesh sieve to ensure you have a smooth ganache free of clumps.

4.) Place chocolate ganache in a pastry bag. Snip off a small corner of the pastry bag to create a small hole appropriate for drizzling ganache over your peanut butter mousse.

Cake Assembly Instructions

1.) Prepare an 8" cake ring on top of your 8" cake board. Place 5" acetate cake band around the inside of the cake ring.

2.) Place one 8" cake layer inside of the prepared cake ring (Remember to brush each cake layer with the Banana Simple Syrup first!).

3.) Pipe peanut butter mousse in a circular fashion to cover the entire cake.

4.) Place second 8" cake layer on top of mousse. Repeat step 3 with your Peanut Butter Mousse.

5.) Place third and final cake layer on top of mousse and lightly press down to release any air pockets.

6.) Place your cake in the freezer for an hour or refrigerate for at least 2 hours to allow your cake to set.

7.) Once set, remove cake from freezer or refrigerator. Remove the cake ring and acetate cake band. Using a long straight edge metal spatula, smooth out the mousse on the sides of your cake, if desired.

8.) Place remaining peanut butter mousse in a piping bag with a Wilton open star tip (#1M). Pipe rosettes around the top border and on top of the cake.

9.) Drizzle the edge of the cake with your Dark Chocolate Ganache Drizzle. If desired, sprinkle with chopped peanuts.

A decadent delight: Generous slices of banana chiffon cake reveal layers of smooth, creamy peanut butter Fond Royal mousse.

Recipe Notes:

*Creamy Peanut Butter: If using a natural peanut butter, make sure to mix separated oil into the peanut butter before measuring.

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