This is the Chocolate Banana Stud Cake from RHC frosted with banana mousseline and all covered in toasted coconut
The Chocolate Banana Stud Cake is an extremely moist, very banan-y, very chocolatey, and very delicious cake!! I baked some in a loaf pan, as well, and it makes a great bread, as it needs no frosting whatever ((like all of Rose’s cake so far). I think it’s possibly under-appreciated, as many might not get to experience it’s wonderfulness—I’ve read there is an over-dominance of chocolate when this cake is made with the ganache and chips.
The banana mousseline was made by adding freeze-dried bananas to the mousseline a la Liza & littlelotti (http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/1906/). I powdered the bananaas and added enough water to make a thick paste and then mixed it into the mousseline. Voila! Super-fresh banana taste. It took 15g of freeze dried fruit for each cup of mousseline.
The toasted coconut is a mix of sweetened angel flake and unsweetened dried coconut. I had some of both leftover, so I used them both, and it worked quite well.
Everyone LOVED this cake. People with bugged eyes made yummy sounds into my office doorway. One person said she wouldn’t have thought of mixing coconut with bananas but really loved the combo after tasting it. The hub is wild about the cake, both frosted and unfrosted.