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Choc-banana butterfly cake recipe
Choc-banana butterfly cake recipe
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Decadent Choc-banana butterfly cake, a heavenly pairing ready in under an hour - perfect for sharing with loved ones.
Ingredients:
  • 125g butter, chopped, at room temperature
  • 100g (1/2 cup) caster sugar
  • 2 eggs
  • 130g (1/2 cup) mashed ripe banana
  • 4.40 gm vanilla extract
  • 225g (1 1/2 cups) self-raising flour
  • 60ml (1/4 cup) milk
  • 20.00 gm dark cocoa powder
  • 40.00 gm boiling water
  • 300ml thickened cream
  • 26.40 gm strawberry jam
  • Icing sugar, to dust
Instructions:
  • Preheat your oven to 180C/160C fan-forced, then generously grease and line a 20cm round cake pan with baking paper.
  • Mix the cocoa and boiling water in a small bowl until smooth. Let it cool down.
  • In a large bowl, use electric beaters to cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the banana and vanilla until well combined.
  • Sift the flour over the mixture and pour in the milk. Gently fold with a spatula until just combined.
  • Gently blend the cocoa mixture into the cake batter. Pour the batter into the pan, spreading it evenly. Bake for 35 minutes or until the center springs back to touch. Allow it to cool in the pan for 10 minutes, then transfer to a wire rack, turning it right-side up to cool completely.
  • With a pointed serrated knife, slice 4cm in from the cake's edge, angling the knife towards the center. Gently remove the piece, then cut it in half and set aside.
  • Whip cream with electric beaters in a large bowl until firm peaks form. Fill cake indent with whipped cream and drizzle with strawberry jam. Arrange cut cake pieces on top to create butterfly wings. Dust with icing sugar before serving.

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