• Prep Time 40 minutes
  • Cook Time 60 minutes
  • Serving For 8 People
  • Difficulty Hard
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Recipe Ingredient

  • Banana Cake:
  • 50g unsalted butter
  • 35g brown sugar
  • 1 large eggs
  • 2 large ripe bananas, mashed
  • 1/2 tsp vanilla extract
  • 180g all - purpose flour
  • 2g baking soda
  • 2g baking powder
  • 50g low - fat natural yogurt
  • Chocolate Fudge Cake:
  • 50g unsalted butter
  • 80g brown sugar
  • 1 large egg
  • 150g good quality dark chocolate, melted
  • 15g cocoa powder
  • 150g all - purpose flour
  • 2g baking soda
  • 2g baking powder
  • 50g low - fat natural yogurt
  • Sautéed Banana Filling:
  • 15g butter
  • 4 large bananas, peeled and halved lengthwise
  • 1 tbsp brown sugar
  • 1/4 tsp ground cinnamon
  • 2 tbsp dark rum (optional)
  • Fudge Topping:
  • 150g good quality dark chocolate, coarsely chopped
  • 150g heavy whipping cream
  • 1 tbsp honey
  • 15g unsalted butter
  • 1 tbsp cognac or brandy (optional)

Instructions

  1. Preheat oven to 180° C and line two numbers of 8 inch round cake pans with vegetable spray and baking parchment.
  2. Banana Cake: Using only hand mixer, combine butter and sugar in a large bowl, mix until smooth. Add egg, banana and vanilla; mix until well-combined. In small bowl, sift and stir together flour, baking soda and baking powder; add flour mixture to banana mixture alternately with yogurt and mix just until combined. Pour into prepared pan and bake for 25 - 30 minutes or until cake tester inserted in the center comes out clean.
  3. Chocolate Fudge Cake: Using only hand mixer, combine butter and sugar in a large bowl; mix until smooth. Beat in the egg, stir in the melted dark chocolate and mix until well combined (mixture may look slightly curdled). In small bowl, sift and stir together cocoa, flour, baking soda and baking powder; add to the batter alternately with the yogurt. Mix just until combined. Pour into prepared pan and bake for 25 - 30 minutes or until cake tester inserted in the center comes out clean.
  4. Sautéed banana filling: In large skillet melt 1 tablespoon butter over medium heat. Sprinkle 1 tablespoon sugar evenly over surface of pan and cook until it begins to turn golden. Place bananas cut side down in pan, add in ground cinnamon and pour rum over bananas. Continue to cook, basting with sauce, until bananas begin to soften.
  5. Fudge Topping: Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream, honey and butter in a small saucepan over medium heat or microwave. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently (as you do not want to incorporate air into the fudge topping) with a spoon or whisk until smooth. If desired, add the liqueur.
  6. Assembly: Place the banana cake on a serving plate; top with one-quarter of the fudge topping. Place sautéed banana slices on the surface of banana cake and sandwich with chocolate cake before spreading the remaining chocolate fudge topping onto the entire cake. Serve chilled.

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