Steamed Banana-Chocolate Cake with Espresso Coffee Whipped Cream Frosting

Ingredients:

3/4 cup unsweetened cocoa powder
1 cup sugar
1/2 cup milk
3/4 cup vegetable oil
1 cup mashed banana (2 ripe banana)
1 1/4 cups cake flour (Tipo OO)
1 1/2 tsp baking powder
1/2 tsp baking soda
3 eggs

Espresso Coffee Whipped Cream Frosting:

200 mL whipping cream
1/4 cup brown sugar
1 tsp espresso powder/2 tbsp white instant coffee mix/2 tbsp instant coffee powder

Method:

Grease a 18 cm cake pan.

Combine cocoa powder, sugar, milk and oil in a non-stick pan and cook over low heat until cocoa powder and sugar are fully dissolved.

Remove from heat and leave aside to cool.

In a separate bowl, sift to mix the flour, baking powder and baking soda.

In another bowl, beat eggs until light and fluffy then fold into the cooled cocoa mixture and mix well.

Stir-in banana, beat well to incorporate.

Stir-in flour mixture and mix well to form homogeneous batter.

Pour batter into prepared pan.

Steam over high heat for about 1 hour with a cover that wrapped with kitchen towel to avoid water vapor droplets, or until a toothpick inserted into the center of the cake comes out clean.

Let cool in pan for at least 10 minutes and turn out onto a plate and cool completely.

To Make Espresso Coffee Whipped Cream Frosting:

Begin with thoroughly chilled cream and beater.

In a large bowl, combine all the ingredients.

Whip the cream mixture on medium speed until soft peaks formed (The peak should bend over at the top of the whisk).

Prepare in advance, keep in refrigerator and frost the cooled cake later.