Chocolate, Banana and Liquorice Mint Tea Cake

Chocolate, Banana and Liquorice Cake

You may recall that around this time last year, I made a Choco Aztec Spiced Tea Cake with a Blackberry Cream using the contents of some Yogi Tea and it was delicious, and it worked adding a subtle flavour to the cake batter.

I was sent some new Yogi Tea goodies last week in the form of a Limited Edition YOGI TEA Summer Hamper, and one of the tea flavours was Liquorice Mint with liquorice, peppermint and cardamon


Soooooo I decided to incorporate the tea bag contents into a cake, and hope that I could pull if off successfully again.


Now I know there was some hoo ha when Nigella used liquorice in a chocolate and blackcurrant cake which she featured on her cooking show last year, but I know that liquorice and chocolate can work. I also know that bananas work in a chocolate cake – but would all of these flavours taste nice when baked in a cake?

What do you think?


I also added some liquorice to my chocolate and cream ganache topping. The ganache is a tad lumpy – but that is due to the liquorice which was hard to melt, so I had to give it a whizz with my hand help blender!


The sponge tasted lovely – again very subtle hints of the tea comes through, but it goes nicely with the banana and chocolate and liquorice topping. I did not add too much liquorice to my ganache as I am not a huge fan of the confectionary, but if you are you could of course add more for a stronger flavour.


So if you like the sound of this cake, here is how you can make it yourself

Chocolate, Banana and Liquorice Mint Tea Cake
Cook time
Total time
Serves: 12
  • 250g butter
  • 100g date nectar (or you could use honey or more caster sugar)
  • 100g caster sugar
  • 300g self raising flour
  • 50g cocoa powder
  • 1 tsp bicarbonate of soda
  • 2 over ripe bananas (medium sized)
  • the contents of Liquorice and Mint 3 Yogi Tea bags
  • 4 large eggs
  • *For the ganache*
  • 100g milk chocolate
  • 50g dark chocolate
  • 75g soft plain liquorice
  • 200ml double cream
  • *decoration*
  • whatever you have - I used chocolate stars and cut up some liquorice.
  1. Preheat the oven to 180ºC/350ºF
  2. Grease and line a 23cm/9 inch loose bottomed tin.
  3. Cream the butter with the sugar and date nectar (I used a freestanding mixer) and beat for about 5 minutes until smooth.
  4. Add the bananas, broken into chunks and mix well until well combined, then add the tea.
  5. The batter will curdle a bit here but that is ok just keep going!
  6. Next add the eggs and beat or a few minutes with a spoonful of the flour
  7. Then add the remaining flour, coca powder and bicarbonate of soda and mix in until incorporated to make a lovely batter
  8. Pour the batter into your prepared tin and bake for approx 55 minutes
  9. When the cake is done, it should have risen and a cake tester will come out clean (I use a knife!)
  10. Leave to cool completely before removing the cake.
  11. *to make the ganache*
  12. Melt the chocolate and liquorice slowly in a bowl over hot water - just before it is fully melted, remove form the heat and using hand held blender, blitz the mixture to break up the liquorice
  13. Put back on the heat and continue melting, but now add the cream and keep stirring to make a lovely glossy thick sauce.
  14. Allow to cool for about 5 minutes
  15. Then cover the top of your cold cake and use a cake spatula knife to spread it one the top smoothly and decorate if you wish.



Perfect with a cup of Yogi Tea!

I was sent a hamper of Yogi Tea products for the purpose of a review.



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4 comments / Add your comment below

  1. I am not a huge fan of liquorice, but I do love the sound of that tea. The cake looks lovely and moist! Thank you for sharing with #CookBlogShare x

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