Chocolate Banoffee Cake recipe
5.0 from 11 votes

What better way to have one of your five a day than to mix it with cake. A luxurious chocolate and Banoffee Cake This recipe is easy to make and a  moist, delicious delight. Perfect for a romantic dinner and a great winter pudding.

Luxury Chocolate Banoffee Cake


3 x 8″ Sandwich Cake tins

Luxury Chocolate Banoffee Cake

Luxury Chocolate Banoffee Cake

Recipe by Sally Laker
5.0 from 11 votes

A luxurious chocolate and Banoffee Cake This recipe is easy to make and a  moist, delicious delight

Course: DessertCuisine: BritishDifficulty: Moderate


Prep time


Cooking time






  • 450 g Self Raising Flour

  • 450 g Margarine

  • 450 g Caster Sugar

  • 8 Eggs

  • 3 tbsp Chocolate powder

  • 4 Ripe Bananas

  • Toffee Sauce

  • 570 ml Double Cream

  • Chocolate Shavings


  • Beat the margarine and sugar together until light and fluffy- gradually mix in your beaten eggs.
  • Sieve the flour bit by bit into the mixture and fold in.
  • Peel and mash your bananas and mix in.
  • Add the chocolate powder – mix everything together.
  • Line 3 x 8″ sandwich tins and fill with the mixture in equal amounts.
  • Cook in the oven 180 Degrees for 40-50 minutes. Checking on them regularly to make sure that they don’t burn.
  • Leave the cakes to cool fully and set aside.
  • Mix all your double cream to make whipped cream.
  • Level your three cakes and sandwich them together using a layer of whipped cream and lashings of toffee sauce – top the cake again with whipped cream and toffee sauce and some chocolate shavings or sprinkles (you could add some more sliced banana on top if you would like).
  • Serve on your best china and why not treat yourself and have hot chocolate with cream and sprinkles to wash it all down.
Luxury Cake served

Enjoy !

N.b Don’t forget that as you are using fresh cream any leftovers will need to be kept in the fridge

Share with your friends!
Subscribe to Our Newsletter

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *