Chocolate and banana cake are a match made in heaven. Ready in under an hour our Choc-banana butterfly cake is the perfect decadent treat to share with family or friends.
125g butter, chopped, at room temperature
100g (1/2 cup) caster sugar
130g (1/2 cup) mashed ripe banana
1 tsp vanilla extract
225g (1 1/2 cups) self-raising flour
60ml (1/4 cup) milk
2 tablespoons dark cocoa powder
2 tablespoons boiling water
300ml thickened cream
1 tablespoon strawberry jam
Icing sugar, to dust
Preheat the oven to 180C/160C fan forced. Grease and line the base and side of a 20cm round cake pan with baking paper.
Combine the cocoa and boiling water in a small bowl, stirring until smooth. Set aside to cool.
Use electric beaters to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well between each addition. Add banana and vanilla. Beat until combined.
Sift the flour over the mixture then pour in the milk. Use a spatula to fold gently until just combined.
Fold the cocoa mixture into the cake mixture. Transfer mixture to the prepared pan, smoothing the surface. Bake for 35 minutes or until the top springs back to a gentle touch in the centre. Set aside in the pan for 10 minutes to cool slightly then turn onto a wire rack. Immediately turn right-side up to cool completely.
Use a pointed serrated knife to make a cut 4cm in from the edge of the cake, angling the knife in towards the centre. Carefully lift the piece out and cut in half. Set aside.
Use electric beaters to whip the cream in a large bowl until firm peaks form. Fill the cake indent with whipped cream and drizzle with strawberry jam. Arrange cut cake pieces on top to resemble butterfly wings. Dust with icing sugar to serve.
Contains tree nuts
For a choc-caramel version, fold caramel sauce through the thickened cream after whipping in step 5. Drizzle with extra caramel sauce instead of the strawberry jam, if you like.