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Banana, Blueberry and Chocolate Cake

By nai_nai2017 (GoodFood Community)
  • Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Chilling - 30 minutes extra
  • Easy
  • Serves 16
My family love this cake and the actual mixture is so quick, baking time is longer but you can go off and do something else meanwhile!
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Ingredients

Cake

  • 150g butter, plus extra for greasing
  • 100g caster sugar
  • 50g brown sugar
  • 2 medium eggs
  • 150g self raising flour
  • 1tsp baking powder
  • 2tsp vanilla extract
  • A handful of blueberries
  • 3 bananas
  • 50g white chocolate finely chopped or grated
  • 100g milk chocolate

Topping

  • 150g butter, plus extra for greasing
  • 100g caster sugar
  • 50g brown sugar
  • 2 medium eggs
  • 150g self raising flour
  • 1tsp baking powder
  • 2tsp vanilla extract
  • A handful of blueberries
  • 3 bananas
  • 50g white chocolate finely chopped or grated
  • 100g milk chocolate
  • 100g milk or dark chocolate
  • 100ml double cream
  • Whipped or double cream to top

Method

  • STEP 1
    Set the oven to 140/120 c fan and grease your cake pan
  • STEP 2
    Melt the milk chocolate for the cake and pour into a circle (smaller than your pan) onto a baking sheet and freeze until set (1 hour)
  • STEP 3
    Whilst your chocolate is setting make the batter: cream the butter and sugar until light and fluffy
  • STEP 4
    Add the eggs one at a time then mix in the flour
  • STEP 5
    Now stir in the baking powder, vanilla and blueberries (dust the blueberries with flour so they don’t sink to the bottom)
  • STEP 6
    In a seller are bowl mash the bananas with a fork and then add to the batter
  • STEP 7
    Mix in the white chocolate then cool in the fridge for the rest of the time your milk chocolate circle takes to set
  • STEP 8
    Pour half the batter into your cake pan and then place the chocolate circle on top
  • STEP 9
    Pour the rest of your batter on top of the circle and put into the oven
  • STEP 10
    Cook for 1 3/4 hours or until your cake tester comes out clean (if your mixture is very heavy or wet place some foil on top of the pan as it might start to burn whilst baking if it takes longer)
  • STEP 11
    Whilst cooling heat but DO NOT BOIL the measured double cream and pour over the remaining milk chocolate whilst hot
  • STEP 12
    Place a plate over the cream and chocolate and leave for ten minutes
  • STEP 13
    Stir the cream and chocolate until it forms a ganache and drizzle over your cake in any pattern (I chose zig zags)
  • STEP 14
    Vigorously whisk the remaining cream if using double until stiff peaks form, if using whipped slip to step 15
  • STEP 15
    Pipe or squirt your cream on top of the cake in little peaks around the sage then add a blueberry or banana slice if desired
  • Comments, questions and tips

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    Rating: 5 out of 5.1 rating
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