Banoffee Celebration Cake

Did someone say it’s party time?!

I made this cake for our family firework party but you could make it for any kind of celebration.

It’s three tiers look super impressive but actually its fairly easy to make. I added cake sparklers to mine to make it a little more special.

So here is how you make it…

 

 

I N G R E D I E N T S

For the cake

250g unsalted butter, softened, plus extra for greasing

225g light muscovado sugar

200g golden caster sugar

1tsp vanilla extract

4 large eggs

300g self raising flour

75g cocoa

280ml buttermilk

 

For the Decoration

150g belgian milk chocolate

200g dark chocolate

2tsp vegetable oil

 

For the Filling

2 small bananas

juice of 1 lemon

250g mascarpone

50g icing sugar

2tbsp vanilla extract

397g tinned caramel

 

I N S T R U C T I O N S

1. Preheat the oven to 160 degrees c/325 degrees f/Gas 3. Grease and line 3 19cm sandwich tins.
2. Using an electric mixer, beat the butter, muscovado and caster sugars and vanilla extract together for 10 mins until light and fluffy. Gradually, add the eggs, beating well between each addition, then half the flour, cocoa and buttermilk. Combine, then repeat, adding the other half of the ingredients.
3. Spoon the mixture into the tins and bake for 45 mins or until a skewer comes our clean. Cool the cakes on a rack, then peel off the lining paper.
4. To make the chocolate curls, put  the milk chocolate in one glass bowl and the dark chocolate in another. Add 1 tsp of oil to each bowl, then melt over simmering water.  Pour the dark chocolate into a plastic container, the drizzle in the milk chocolate and swirl together with a skewer. Chill for at least an hour. When solid, tip out the chocolate and drag a wide peeler over the chocolate block to create curls. Place on a parchment lined tray and chill.
5. Slice the bananas and sprinkle the lemon juice onto them. Stir the mascarpone, icing sugar and vanilla extract together until smooth.  Place a cake layer onto a serving plate or cake stand, spread on half the mascarpone filling, then top with half the bananas and half the caramel. Repeat with another cake layer, then sandwich together with the final cake layer. Using a a palette knife, arrange the chocolate curls on top of the cake.

You can thank me later!