There are two really good things about this recipe — you use up the bananas from the fruit bowl that you no longer want to eat because they are too ripe and you get to eat chocolate cake with a buttercream icing that is to die for.
Ingredients
| 2 cups | All-purpose flour |
| 1 cup | Unsweetened cocoa powder (Main) |
| 1 ½ tsp | Baking powder |
| ½ tsp | Sea salt |
| ¼ tsp | Baking soda |
| 2 tsp | Lemon juice |
| ¾ cup | Milk |
| 100 g | Butter, at room temperature |
| 1 ¼ cups | Brown sugar |
| 2 large | Eggs |
| 2 | Bananas, ripe, mashed (Main) |
| ½ cup | Chocolate buttons (Main) |
For the chocolate buttercream
| 2 cups | Icing sugar |
| ⅓ cup | Cocoa powder |
| ½ cup | Butter, softened |
| 1 tsp | Vanilla extract |
| 1 Tbsp | Milk, or add more to achieve desired consistency |
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Directions
- Heat oven to 170C. Lightly grease a 23cm cake tin and line the base and sides with baking paper.
- Sift together flour, cocoa, baking powder, salt and baking soda. Stir lemon juice into milk.
- Cream butter and sugar, add eggs one at a time. Add mashed bananas then stir in milk and fold in dry ingredients and chocolate buttons.
- Spoon into the cake tin and bake for 1 ¼ hours or until a thin knife inserted into the centre comes out clean. Allow to cool for before unmoulding. Yes — you do have to wait or it might break apart!
- For the chocolate buttercream, blend icing sugar and cocoa in a food processor until completely combined. Add butter and vanilla, blend then add milk to form a smooth creamy icing.
- Ice with the chocolate buttercream and decorate with candied popcorn, grated chocolate or anything you think might be cool and artistic.
