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Devilish Cream Cake

Serves 12


  • 125g Australian butter, softened
  • 2 cups lightly packed brown sugar
  • 3 eggs
  • 100g cooking chocolate, melted
  • 1 1/2 teaspoons bi-carbonate of soda
  • 2 bananas, mashed
  • 2 cups self raising flour, sifted
  • 3/4 cup Australian thickened cream
  • 3/4 cup boiling water
  • 1/3 cup desiccated coconut cream
  • 2 cups Australian thickened cream, extra
  • 75g milk chocolate, chopped
  • 50g cooking chocolate, chopped, extra
  • strawberries, to garnish
Download Recipe (PDF)


  1. Beat butter until smooth. Add sugar and eggs, beat with electric beater on high for 3 minutes. Beat in chocolate, then add bi-carbonate of soda and bananas. Stir in sifted flour alternately with cream. Pour boiling water over coconut then stir into batter. Pour into 2 x 20cm buttered and lined sandwich tins. Bake at 180C for 40-45 minutes, or until cooked. Cool on wire racks, then cut each cake in half. Bring extra cream and milk chocolate and extra cooking chocolate to boil, stirring occasionally. Chill well in the refrigerator, then lightly whip. Sandwich cake together with the cream and decorate with additional cream and strawberries.


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