Tipsy Banana Cake With Chocolate Filling

• 2 medium eggs
• 100 g caster sugar
• 1 tsp vanilla essence
• 150 g plain flour
• 2 tsp baking powder
• 75 ml mineral water
• 50 ml vegetable oil
• 250 g dark chocolate, 50 g chopped fine
• 250 g double cream
• 6 tbsp banana liqueur or rum
• 3 None bananas
• 1 tbsp lemon juice
• 1 tbsp icing sugar, for decoration

1. Preheat the oven to 350u0b0F. Grease an 8 inch cake pan. Whisk the eggs, sugar, vanilla and a pinch of salt until foamy. Fold in the flour and baking powder while gradually adding the water and oil then stir in the finely chopped chocolate. Transfer to the prepared pan and bake for about 40 mins. Remove and allow to cool.
2. Meanwhile, heat the cream then add the roughly chopped chocolate and stir until melted. Add 3 tbsp banana liqueur (or rum), remove from the heat and allow to cool. While the chocolate cream cools, peel the bananas, cut in 1/2 lengthwise and toss with lemon juice.
3. When the cake has cooled fully, slice it in 1/2 and drizzle the bottom 1/2 with 3 tbsp liqueur (or rum) then evenly distribute the bananas on top. Whip the cooled chocolate cream until thick and spread over the bananas. Put the top 1/2 of the cake on and dust with powdered sugar. Chill for 30 minutes before serving.

eggs, caster sugar, vanilla, flour, baking powder, water, vegetable oil, dark chocolate, double cream, banana liqueur, bananas, lemon juice, icing sugar

Taken from recipes-plus.com/api/v2.0/recipes/19703 (may not work)