If you ask people what their favourite day of the year is most of them will probably say something along the lines of Christmas, Easter, Halloween, New Years… Fair enough. However, as the ultimate cake monster that I am, my favourite day is the 26th of November. You guessed it: it’s CAKE DAY! The one day when you can treat yourself with that one piece of triple chocolate toffee salted caramel Oreo cookie dough cake you’ve been thinking about for the past month (or two, or three, not going to judge) and say #sorrynotsorry. Okay, so I might have exaggerated a little bit there, even though that cake would be a godsend. Therefore, I’m very excited to share with you two exclusive home cake recipes suitable for all tastes and occasions.
Chocolate-Banana Extravaganza
Ingredients:
· 4 eggs
· 1 cup brown sugar
· 1 cup all-purpose flour
· 2 teaspoons baking powder
· 1 cup of sour cream
· 3 bananas
· 150g dark chocolate
· 2/3 cup skimmed milk
· 1/2 cup powdered sugar
· 20g butter
For the cake:
1. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-coloured.
2. Gradually add the sugar, and beat until you get an even mixture.
3. Combine the flour and the baking powder and gradually add to the batter. Beat at low speed until smooth.
4. Pour into a preferably greased and round 13-in. x 9-in. tin and bake at maximum heat for 30 minutes or until a toothpick inserted near the center comes out clean.
5. After the cake cools down divide it into two halves and carve out the insides on both to use it later in the filling.
For the filling:
Mix the insides of the baked layers with 250ml of sour cream and 3 bananas until you get a creamy concoction and fill in one of the halves. Cover the filled layer with the empty one so it looks like a proper cake.
For the frosting:
Bring the milk to a boil and gradually add the chocolate, butter and powdered sugar while mixing it until combined. Wait for it to cool down and frost the entire cake. You can then add chocolate or salted caramel sauce/ whipped cream/ chopped nuts/ grated chocolate on the top or/ and the sides… Voila! Chocolatey on the outside, light and creamy on the inside.
Biscuit Cream Cake
Ingredients:
· 2 packets of Rich Tea biscuits (or Malted Milk, Custard Creams)
· 1 litre skimmed milk
· 5 tablespoons all-purpose flour
· 3 eggs
· 1 cup brown sugar
· 2/4 teaspoon vanilla extract
· Cake colouring is optional, but you can add it
· Chopped walnuts
· One grated milk/ white/dark chocolate bar
For the cream:
Firstly, separate the egg whites from the yolks. Then whisk the yolks and gradually add the milk, sugar, vanilla extract and flour, one by one, until you get a creamy result (this is also your chance to add that food colouring in). Leave the cream to cool down. When it’s cooled down add in the previously whisked egg whites.
For the cake:
In a round 13-in. x 9-in. baking tin do one layer of biscuits, one layer of cream until you run out. Finally add the chopped walnuts, coconut shreds and grated chocolate on top and put the cake in a fridge to settle for 4-5 hours. Tadaa. Simple and easy peasy, yet extremely tasty and fresh.