Banana, Blueberry and Chocolate Cake

Set the oven to 140/120 c fan and grease your cake pan

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)

Whilst your chocolate is setting make the batter: cream the butter and sugar until light and fluffy

Add the eggs one at a time then mix in the flour

Now stir in the baking powder, vanilla and blueberries (dust the blueberries with flour so they don’t sink to the bottom)

In a seller are bowl mash the bananas with a fork and then add to the batter

Mix in the white chocolate then cool in the fridge for the rest of the time your milk chocolate circle takes to set

Pour half the batter into your cake pan and then place the chocolate circle on top

Pour the rest of your batter on top of the circle and put into the oven

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)

Whilst cooling heat but DO NOT BOIL the measured double cream and pour over the remaining milk chocolate whilst hot

Place a plate over the cream and chocolate and leave for ten minutes

Stir the cream and chocolate until it forms a ganache and drizzle over your cake in any pattern (I chose zig zags)

Vigorously whisk the remaining cream if using double until stiff peaks form, if using whipped slip to 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