Showstopping banana split cake

By HappyChappy11

This incredible cake is absolutely delicious!!!

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Rate this recipe 4.1/5 (16 Votes)

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Ingredients

BANANA CAKE:
100g butter
175g caster sugar
pinch of salt
2 medium eggs
1 lemon zest
400g overipe bananas, mashed
1tbsp lemon juice
300g flour
2.5tsp baking powder
OPTIONAL: 4tbsp milk
strawberry jam
ICING:
roll-out icing (yellow)
CHOCOLATE GANACHE:
300ml double cream
200g milk chocolate, finely chopped
100g dark chocolate, finely chopped
TOPPING:
3 x butter cream ingrediants (vanilla, strawberry and chocolate)
wafer rolls
sprinkles
a few digestives, crumbled
chocolate sauce

Details

servings 12
Level of difficulty Average
Preparation time 120mins
Cooking time 75mins
Cost Average budget

Preparation

Step 1

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.

Step 2

Preheat oven to 180°C.
Butter and line two 8" cake tins.

Step 3

FOR THE CAKE:
Cream the butter and sugar.
Add the eggs and beat until the mixture becomes light and fluffy.

Step 4

Add the lemon zest, mashed bananas and lemon juice.
Mix well.
Fold in the flour and baking powder.

Step 5

If the mixture feels too heavy, add milk.
Bake for 75 minutes.
Cool on a wire rack then sandwich together with the jam.

Step 6

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.

Step 7

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!!!

Step 8

ASSEMBLE:
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.

Step 9

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).