This is a collaborative post
As I’ve been having a few bursts of creativity lately, I decided to have a go at making up my own cake recipe, and it actually turned out to be delicious! And even better than that, it was really easy to make.
I decided to adapt my popular banana loaf recipe and make it a chocolate fudge banana loaf. The Husband’s not overly keen on bananas, yet he loves chocolate and cake so it ticked that box. And I often find chocolate cake too dry for my taste, so I hoped the banana would add more moisture to the cake. I was also curious to see what happened if you put chocolate fudge icing in the cake prior to baking it, so it was an experiment on that front, too.
The kids wanted to get involved, as always when cakes are being made. I like to keep them safe and close to me, for both their protection and the cake’s! We use step stools, but I’ve also spotted these handy learning towers from Tukataka Towers that I can see being brilliant for this.
And so with that explanation and introduction, onto the recipe….
To make Choc-Anana Fudge Cake
1 level tsp baking powder
1/2 level tsp bicarbonate of soda
1 tsp vanilla essence
130g self-raising flour
40g cocoa powder
1 over ripe banana
1 can of chocolate fudge icing
Pre-heat your oven to 180C and line a 22cm x 11cm loaf tin with greaseproof paper or grease it lightly.
Pour the sugar into a mixing bowl and add the margarine. Cream together until smooth.
Add in the egg and stir.
Next add the baking soda, bicarbonate of soda and vanilla essence and mix it all in together.
Sift in the flour and cocoa powder and fold into the mixture. Stir until a consistently smooth cake batter has formed.
Grab another bowl and mash up your banana with a fork. Keep on going until it’s almost a liquid, then add it into the cake mixture and stir thoroughly to ensure it’s evenly distributed.
Finally, add in 2 generous heaped tablespoons of the chocolate fudge icing. Mix it all in and spoon evenly into the loaf tin.
Bake in the oven for 35-40 minutes.
Remove from the oven and allow to cool on a wire rack
Spread the rest of the can of chocolate fudge icing with a knife over the top and sides of the cake.
This is so good, I impressed myself! The cake is lovely and moist. I was a bit concerned that the chocolate would totally overpower the banana, but it doesn’t. You can still taste the banana, but at just the right amount as to not offend the Husband and his banana-averse ways! It’s not a cake you can easily pick up and eat, you’d need to serve with a spoon, and I think custard would make a great addition. In fact, now I’ve thought of that, I’d best make another….
If you do try it, I’d love to know what you think.
Disclosure: This is a collaborative post