Happy Birthday Cake Recipe
caramel sauce;
150g caster sugar
60ml water
125ml single cream
Dissolve the sugar in the water over a low heat. When it is totally dissolved turn the heat up and
boil without stirring until it reaches the caramel stage (174C, 345F). Take the pan off the heat and
stir in the cream (be careful, it can spit). Return to the heat and stir until smooth. Then take off the
heat and leave to cool.
cake mixture;
250g banana chopped
2 large eggs
100g caster sugar
175ml sunflower oil
2tsp vanilla extract
50ml plain yogurt
225g plain flour
2tsp mixed spice
2 tsp baking powder
1/2tsp bicarb soda
Beat together the sugar, oil, vanilla extract and eggs until thick. Add the yogurt and banana caramel
and beat again. Sieve the flour, spice, baking powder and bicarbonate together. Whisk until
combined. Pour into two, lined, seven inch cake tins and cook for 30-35 mins in the oven (180C
fan). When they are cooked through and springy to the touch take them out. Leave for five minutes
and then turn out onto a cooling rack.
ganache;
150ml single cream
150g dark chocolate
Boil the cream and then add the chocolate. Beat until smooth and leave to cool.
caramel filling;
200g cream cheese
2 tbsp caramel
Beat the cream cheese with the remaining caramel and leave it in the fridge to harden.
Then assemble the cake. Spread the cream cheese mixture on the flat end of one of the cakes and
sandwich the other cake on top. Drizzle the ganache over the top and liberally cover with sprinkles
of your choice.