More recipes Recipe search

Banana Choc Cake

A community recipe by chocolate nemesis

Not tested or verified by Nigella.com

Print me

Introduction

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-rising flour
1 teaspoon baking powder

For the Icing

15 fluid ounces heavy cream
2 tablespoons confectioners' sugar (sifted)
2 tablespoons dark rum
1 pinch of pumpkin pie 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.