Cream Cheese & Chocolate Cake



  • 140g unsalted butter , softened, plus extra for greasing
  • 140g caster sugar
  • 3 medium eggs
  • 100g self-raising flour , plus extra for dusting
  • 100g quaker oats
  • 1tsp baking powder
  • 3tbsp milk
  • 1 banana, mashed
  • 150g chocolate chips

For the filling

  • 2 x 200g tubs cream cheese
  • 200g white chocolate, melted
  • 300g raspberries 
Add to basket
  1. Heat oven to 190C/170C fan/gas 5. Grease and flour 2 x 20cm sandwich tins. Place the butter, sugar into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then add mashed banana, milk, fold in the flour, oats, baking powder. Do not over mix it. Fold in chocolate chips.
  2. Divide the mix between the cake tins, place into the oven and bake for about 20 min until risen and golden brown. The cakes should spring back when gently pushed in the middle. When ready remove from the oven and allow to cool for 5 min in the tin, before turning out onto a wire rack and cooling completely.
  3. For the filling, beat the cream cheese until fluffy. Melt chocolate, allow to cool for 5 min, then mix it with the cream cheese. Use half the mix to sandwich the cakes with the raspberries and spread the other half over the top, decorate it with raspberries Finely grate the chocolate over the top, then serve.








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