Deliciously moist with dark chocolate chunks and spicy rum cream.
Recipe posted by chocolate nemesis
BANANA CHOC CAKE
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Ingredients
Switch to Cup MeasuresFor the cake
- 200 grams butter (softened)
- 200 grams caster sugar
- 4 eggs
- 175 grams plain chocolate (good quality)
- 4 small bananas (ripe)
- 200 grams self-raising flour
- 1 teaspoon baking powder
For the icing
- 425 ml double cream
- 2 tablespoons icing sugar (sifted)
- 2 tablespoons dark rum
- 1 pinch of mixed spice
Method
- Heat the oven to 180°C / fan oven 160°C.
- Grease two 20cm sandwich tins and line the bases with greaseproof paper.
- Cream the butter with the sugar for 5 minutes. Gradually beat in the eggs one at a time until smooth.
- Chop 100g chocolate into chunks and fold into the creamed mixture with the mashed bananas, flour and baking powder. Divide between tins.
- Bake for 35 minutes until just firm. Cool in the tins for 10 minutes, then turn out and cool completely on a wire rack. Peel off the greaseproof paper.
- Whip cream into soft peaks, then stir in icing sugar, rum and spice. Sandwich the cakes together with a little icing, then swirl the rest over the top and sides of the cake.
- Use a small knife to score decorative lines across the top. Melt the remaining chocolate in a heatproof bowl set over a pan of gently simmering water.
- Spoon into the corner of a small plastic bag or greaseproof paper cone, snip off the point and drizzle the chocolate in lines over the top of the cake.
- Chill until ready to serve.
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