Chocolate Cake with Cream and Banana
Ingredients
For the cake
- 2 cups Plain Flour
- 1 cup Sugar
- 3/4 cup Oil
- 2 Eggs
- 1 cup Milk
- 3 tbsp Cocoa Powder
- 1 tsp Baking Soda
- 1 tsp Baking Powder
For the filling
- 3-4 Bananas
- 500 ml Whipping Cream
- 2 Smietan-fix Sachets or 2 tsp of gelatine dissolved in 2 tbsp of water
- 100 g Milk Chocolate
- 4 tbsp Icing Sugar
Instructions
- Combine all the ingredients for the cake until smooth– you can use a hand mixer.
- Prepare round cake form (I use 23cm) by buttering sides and base. Butter tin dust with flour. Pour in the cake mixture and bake in preheated oven to 180C for around 30-35 min. Leave the baked cake on the side to cool.
- Cut the tip off the cake with a knife, using a spoon carve out the base creating around 2cm rim and leaving the base untouched. Save all of the sponge on the side. Peel bananas and place them on the base of the carved cake.
- Chop chocolate into fine pieces using a sharp knife
- To prepare the cream filling simply start whipping the cream in a large bowl with smietan-fix or gelatine mixture and icing sugar. Once the cream is forming picks add chopped chocolate and fold in together using a spatula.
- Place the cream on top of the bananas creating a dome. Cover the cake with a crumbled cake that we carved out earlier lightly pressing down to make sure it sticks.
- Cover the ready cake with foil and place in the fridge for at least 1 hour before serving. Enjoy!