Chocolate Banana Cake

In what must have been the largest turn-out to cake club ever, Amy said goodbye to her fellow cake clubbers and work colleagues with a tasty chocolate banana cake and a pile of other goodies contributed by clubbers and the WEM team. She will sadly miss the delights of Tuesday morning cake, one of the best incentives for coming to work on a Tuesday, but will continue to drool over cakes from afar.
Banana Chocolate Cake


100g butter

1 cup sugar

1 egg

1/2 cup plain yoghurt

1 teaspoon vanilla essence

1 banana, mashed

1 1/2 cups self raising flour

1/4 cup cocoa

pinch salt

1 teaspoon baking soda

1/2 cup boiling water


Preheat oven to 180 C. Beat together butter and sugar, add egg and mix well. Mix in yoghurt and then banana and sifted dry ingredients. Sitr through baking soda dissolved in hot water. Pour mixture into a greased, lined cake pan (22 cm). Bake for 30-40 minutes.

Chocolate Ganache

Makes 4 cups

500ml cream

500g best quality dark chocolate, roughly chopped

Pour the cream into a medium pot and heat it until it is almost but not quite boiling. You’ll know it’s ready when bubbles start to form around the edge of the pot. Remove from the heat and add the chocolate. Stand for 2 minutes, then stir until the chocolate is fully melted into the cream. Whisk until smooth and glossy. When you start to stir it, you think it won’t come together, but it will.

If you’re not using the ganache straight away, store it in a jar in the fridge for up to two weeks. When you’re ready to serve it, gently warm in a pot or microwave to soften.

Published in: on October 12, 2012 at 15:44  Leave a Comment  

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