Showstopping banana split cake
This incredible cake is absolutely delicious!!!
- BANANA CAKE:
- 100g butter
- 175g caster sugar
- pinch of salt
- 2 medium eggs
- 1 lemon zest
- 400g overipe bananas
- 1tbsp lemon juice
- 300g flour
- 2.5tsp baking powder
- OPTIONAL: 4tbsp milk
- strawberry jam
- roll-out icing (yellow)
- CHOCOLATE GANACHE:
- 300ml double cream
- 200g milk chocolate
- finely chopped
- 100g dark chocolate
- finely chopped
- 3 x butter cream ingrediants (vanilla
- strawberry and chocolate)
- wafer rolls
- a few digestives
- chocolate sauce
Level of difficulty Average
Preparation time 120mins
Cooking time 75mins
Cost Average budget
Make three lots of buttercream - using vanilla essence, real strawberries (blended), and cocoa powder to flavour. Place in sealed containers and leave overnight in a freezer.
Preheat oven to 180°C.
Butter and line two 8" cake tins.
FOR THE CAKE:
Cream the butter and sugar.
Add the eggs and beat until the mixture becomes light and fluffy.
Add the lemon zest, mashed bananas and lemon juice.
Fold in the flour and baking powder.
If the mixture feels too heavy, add milk.
Bake for 75 minutes.
Cool on a wire rack then sandwich together with the jam.
MAKE THE GANACHE:
Finely chop the chocolate then place in a small bowl.
Heat the cream in a small pan until hot, then pour on top of the chocolate.
Wait 10 minutes, then mix well.
Leave at room temperature until it cools and thickens (could place in fridge) but WATCH IT DOES NOT SET!!!
Roll out the (yellow) icing and stick to top and sides of the cake using more jam.
Using a palette knife, spreak the ganache over the icing, leaving it to gradually flow down the sides.
Try to keep the (yellow) icing visible for an improved final appearance.
Retrieve the butter icing from the freezer.
Use an ice-cream scoop to create the ice-cream effect on top of the cake (roughly 2 scoops of each flavour).
Decorate with chocolate sauce, sprinkles, crumbled digestive biscuit and wafer rolls.
Serve immediately to prevent the buttercream from melting.
Store in the fridge as the buttercream tends to melt and lose it's shape.
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