Banoffee traybake
Fill your cake tin with this simple banoffee traybake, bursting with banana, toffee and chocolate flavours. It's guaranteed to be a new family favourite
Chocolate cherry cola cake
Serves 24
Easy
Prep:
Cook:
plus cooling
Bake this crowd-pleaser made with cola, then decorate with rainbow sprinkles, cocktail cherries and cola bottle sweets for a nostalgic treat
Skip to ingredients
- 200ml vegetable oilplus extra for the tin
- 275g plain flour
- 100g cocoa powder
- 1 tbsp baking powder
- 1 tsp bicarbonate of soda
- 250g golden caster sugar
- 150ml natural yogurt
- 250ml cherry or plain cola
- 3 eggs
For the icing and decoration
- 50g butter
- 250g icing sugar
- 2-3 tbsp milk
- few drops of pink food colouring
- rainbow sprinklescocktail cherries and cola bottle sweets (optional)
Nutrition: Per serving
- kcal251
- fat12g
- saturates3g
- carbs32g
- sugars22g
- fibre1g
- protein4g
- salt0.35g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Oil the base and sides of a 34 x 25cm roasting or cake tin (at least 2½cm deep) and line with baking parchment. Combine the flour, cocoa, baking powder, bicarb, sugar and a good pinch of salt in a large bowl. Break up any lumps of sugar by rubbing between your fingers, shaking the bowl to bring them to the surface.
step 2
Whisk the oil, yogurt, cola and eggs together in a jug, then pour the wet ingredients into the dry. Stir well, ensuring no pockets of flour remain, then pour into the tin and bake for 30 mins until a skewer inserted into the centre comes out clean. If any wet mixture clings to the skewer, bake for 5 mins more. Cool in the tin for at least 20 mins.
step 3
For the icing, melt the butter in a pan over a low heat. Remove from the heat and stir in the sugar, milk and food colouring. Spread the icing over the cake, then decorate with the sprinkles, cherries and sweets, if using. Leave to set, then cut into squares. Will keep in an airtight container for up to five days.
