It was Tia’s birthday recently and I wanted to make her an extra special cake. When she mentioned she liked the toffee and banana half birthday cake I made last year, I thought I’d make a new version with a slight twist. Instead of toffee… I used fudge! Lots and lots and lots of fudge – all topped with banana buttercream.
For the sponge:
- Ingredients for a sponge cake
- 150g fudge chunks
For the banana buttercream:
- 1 ripe banana, mashed
- 100g of unsalted butter
- 375g of icing sugar
- 1 tsp vanilla extract
- 1/2 tsp of lemon juice
For the topping:
- Banana chips
- A sprinkling of fudge pieces
Follow your recipe to make a sponge cake. Once the mixture is made stir in the fudge chunks. Keep some aside for the decoration.
Whilst the sponge cooks make the banana buttercream. Begin by mashing the banana and mix it with the butter, lemon juice and vanilla extract. In small batches mix in the icing sugar until everything is combined.
Once the cakes have cooled, sandwich them together with the banana buttercream. Spread the remaining buttercream around the whole of the cake and garnish with banana chips and fudge pieces.
Whilst this cake is simple to make, the combination of flavours works really well… and with that much fresh fruit on the cake you can even pretend you’re getting one of your five a day!
~ Laura xx ~