Mom’s birthday cakes (chocolate rum and banana walnut)


This year, we sisters decided to throw a surprise birthday party for Mom. Its her birthday tomorrow and we are having a surprise party at her place tonight. All the secret arrangements have been made and we have arranged for mom to go on a coffee date while her minions set up everything at home. Everyone has been warned to hide in the corners till she exits the building before coming home, Super exciting.


A while ago, before this surprise party was planned, had asked Mom what kind of cake she wanted. She said Banana Walnut and I was perplexed. How can u make a tea cake look like a birthday cake. And then this party was planned, so I knew now I needed 2 cakes.


One that was chocolatey, rich, sinful and the other a simple cake as per moms request. Made the chocolate cake that I had made for my birthday before though this time infused it heavily with rum and layered with Nutella. Sprinkled some crushed toasted hazelnuts on top.


The second cake is a delightful naked banana walnut cake layered with some whipped cream. Hope I met mom’s expectations. Both these recipes are from Nidhi S Raj’s blog. (



For the basic Chocolate Sponge Cake:

4 eggs

1 1/4 cup sugar

1 cup all purpose flour

3/4 cup butter

1/2 cup cocoa powder

1 tsp vanilla essence

2 tsp baking powder

Nutella jar

For the chocolate Ganache:

Dark Chocolate 2 cups (chopped)

Heavy Cream 1 cup

Butter 2 tbsp

Rum Syrup:

2 tsp powdered sugar,

1/2 cup water

1/3 cup dark rum

For Garnishing:

Roasted Hazelnuts

  1. Grease and dust 8″ cake pan. Pre heat the oven to 300F.
  2. Sieve the flour, baking powder and cocoa together.
  3. Beat the butter and sugar very well until thick and well combined.
  4. Add eggs gradually, and keep beating the mixture till it is mixed well and is fluffy. Gradually add in the dry ingredients and fold inslowly. Do not overbeat the mixture.
  5. Pour the mixture into the prepared tin.
  6. Bake in a hot oven at 180 for 30 minutes or till a toothpick comes out clean.
  7. Once the cake is baked, put it on a wire stand and let it cool.
  8. Divide the cake into 2 parts horizontally.
  9. Make a syrup by mixing 1/2 teacup of water with 2 teaspoons of powdered sugar.
  10. Using a silicon brush, sprinkle a little syrup over the two cake parts and allow them to soak. Repeat after 10 minutes.
  11. To make the chocolate ganache, roughly chop the dark chocolate and set aside.
  12. In a pan, add the heavy cream and put it to boil. Once the cream starts boiling, remove from heat and add to the dark chocolate. Add in the butter.
  13.  Gently spread the hot cream over the chocolate pieces so that everything is evenly covered. Let this sit for 5-7 minutes.
  14.  After 5-7 minutes, take a whisk and whip the contents till you get a smooth creamy mixture. Make sure no lumps of chocolate remain in the ganache.
  15. Cool the ganache in the refrigerator for 20-30 minutes before use.
  16. To assemble the cake, take a serving platter and put one piece of cake on it. Coat it generously with the Nutella.
  17. Place the top part of the cake and apply a generous coat of ganache icing, covering each side of the cake.
  18. Roughly chop 10-12 roasted hazelnuts and sprinkle them on on the cake.
  19. Keep the cake in a refrigerator for 2 hours before serving.




All purpose flour – 1 1/2 cups

Baking powder – 2 tsp

Cinnamon –1 tsp

Oil – ¾ cup

Bananas -2 ripe (mashed)

Walnuts -1/4 cup (chopped)

Brown Sugar – 1 cup

Eggs – 2

Vanilla extract – 2 tbsp

Salt – 1 pinch


  1. Pre heat the oven to 180 C and place a baking tray in the center rack of the oven.
  2. Sift the flour, baking powder, cinnamon and salt.
  3. In a large bowl, whip the eggs and brown sugar till you get a smooth batter.
  4. Gradually add the oil and keep beating the batter with your hand blender.
  5. Add the mashed bananas and extract to the batter. Whip the batter for 1 minute.
  6. Gradually add the dry ingredients and fold it in. Don’t over beat the batter.
  7. Add the chopped walnuts and mix it well to ensure they are well coated.
  8. Pour the batter into the  cake tin and bake in a pre heated oven at 180 C for 30 minutes or till a toothpick comes out clean.
  9. You can choose to layer the cake and filled whipped cream