Melt the chocolate in ... a little stiff). This icing can be kept in the fridge for a few days. Bring to room temperature and beat again until smooth before icing your cake. Double the quantity ...
Beat on medium-high speed until mixture is very pale yellow in color ... Pipe a 1/2-inch-tall border of icing around edge of first cake layer. Spoon half of chocolate mousse (about 2 cups ...
then sandwich the cake together with the other half. To make the icing: Break the chocolate into small pieces and add to a pan to heat up. Add the double cream and melt the mixture over the lowest ...
you may want to lightly whip the icing again to loosen the texture slightly. You can freeze iced cakes, too: first freeze the cake, unwrapped; once frozen, cover it in cling film and aluminium ...
The success of this cake is in the bananas — they must be ripe, over-ripe even, to ensure the cake is moist — and in the rich, buttery chocolate icing, lots of it.