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Banana Choc Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Deliciously moist with dark chocolate chunks and spicy rum cream.

Deliciously moist with dark chocolate chunks and spicy rum cream.

Ingredients

Serves: 8

Metric Cups

For 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 millilitres double cream
  • 2 tablespoons icing sugar (sifted)
  • 2 tablespoons dark rum
  • 1 pinch of mixed spice

For the Cake

  • 7 ounces butter (softened)
  • 7 ounces superfine sugar
  • 4 eggs
  • 6⅙ ounces plain chocolate (good quality)
  • 4 small bananas (ripe)
  • 7 ounces self-raising flour
  • 1 teaspoon baking powder

For the Icing

  • 15 fluid ounce heavy cream
  • 2 tablespoons confectioners' sugar (sifted)
  • 2 tablespoons dark rum
  • 1 pinch of mixed spice

Method

Banana Choc Cake is a community recipe submitted by chocolate nemesis and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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.
  • 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 confectioners' 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.
  • Tell us what you think