Yields10 Servings
Sponge Ingredients
 225 g self-raising flour
 2 tsp baking powder
 4 large eggs
 225 g very soft unsalted butter
 225 g caster sugar
 3 tbsp full fat milk
 100 g plain chocolate, roughly chopped
 3 ripe bananas, pealed and mashed
Icing Ingredients
 150 g butter
 5 tbsp milk
 450 g icing sugar, sifted
 75 g cocoa powder, sifted
Topping Ingredients
 Small strawberries
 50 g dark chocolate, melted
Main Directions

- preheat the oven to 180C/Gas4
- grease and line the base of 2 x 20cm sandwich tins with baking parchment
- put all the ingredients except the milk, chocolate and bananas into a food processor and mix
- when thoroughly mixed process again whilst adding the milk
- mix in the chocolate and bananas and divide the mixture between the two sandwich tins
- level the surface and bake for 30 minutes
- remove from the oven and allow to cool for 10 minutes in the tins; turn out and cool on a wire rack

For the filling

- melt the butter in a small saucepan over a low heat and stir in the milk; add the icing sugar and cocoa and stir until the mixture is glossy and smooth
- remove from the heat and allow to cool; beat the mixture using an electric whisk until it becomes thick
- cut each sponge in half horizontally and sandwich the layers together using half the chocolate filling and place on a cake platter
- spread the remaining filling mixture over the cooled cake
- dip the strawberries into the melted chocolate and place on top of the cake

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