Chocolate and Banana Cake
Sweet, moist Chocolate and Banana Cake topped with a cream cheese buttercream and mini eggs!
Equipment
- Hand held mixer or whisk
- Measuring cups
- Kitchen scale
- Meat hammer or rolling pin
- Cling film
- 1 small saucepan
Ingredients
Chocolate and Banana Cake
- 1½ cup plain flour
- 1 cup caster sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cocoa powder
- pinch salt
- 2 eggs
- 100 g dark chocolate
- 100 g unsalted butter
- 1 tbsp vanilla extract
- 3 ripe bananas
Cream Cheese Buttercream
- 240 g icing sugar
- 320g cream cheese
- 130 g unsalted butter room temperature
Instructions
Chocolate and Banana Cake
- Pre-heat the oven to 180°C with fan on and grease your desired tin and set aside.
- Melt the chocolate and butter together in a saucepan over low heat until velvety and smooth. Then remove from the heat and allow to cool.
- Measure out all of the dry ingredients into a bowl and set aside.
- Next mash the bananas on a plate using a fork.
- In another bowl mix the eggs, sugar and vanilla essence together. Once the chocolate and butter have cooled pour into the egg and sugar mix and use the mixer on medium to combine well. Add the banana and mix for a further minute or until well combined.
- Sift in the dry ingredients and using a spatula fold everything together until well combined. Do not use mixer or overwork the mixture.
- Pour the mix into the greased tin and bake for 30-40 minutes or until cooked through. Check after 30 minutes it should be done. Take out and leave to cool.
Cream Cheese Buttercream
- Measure out the ingredients using your scales. Using your mixer mix together the icing sugar and butter until well combined and smooth.
- Add the cream cheese and use the mixer again to mix and combine everything together until smooth.
- Once the cake has cooled use a rubber spatula to ice the cake. Once you have spread the buttercream all over the cake, use a fork to add texture to the top of the cake in one circular motion working your way around to the middle, ensuring to always go in the same direction.
- Get your mini eggs and place a few in between a layer of cling film. Use a rolling pin to smash the eggs into smaller pieces.
- Place some whole mini eggs in the middle of the cake using the buttercream for support. Then get the smaller crumbs from your smashing and sprinkle over the cake from a height. Drop the larger pieces onto the cake from a height again so they get stuck in the buttercream and you are done.
Notes
You can decorate this cake any way you want and make it at any time of the year without the mini egg topping! This is a great recipe to make with kids its easy and can be decorated with your desired easter chocolate.