Hummingbird Cake

3 cups self raising flour
pinch salt
1.5 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
250g can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
1/2 cup chopped pecans

Cream Cheese Frosting
250g package cream cheese, softened
1/2 cup butter, softened
400g pure icing sugar
1 teaspoon vanilla extract

Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas. Pour batter into two greased round cakepans. Bake at 350° for 35 to 40 minutes or until a skewer inserted in center comes out clean. Allow to cool.

Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

Chocolate Refrigerator Cake

250 grams good-quality dark chocolate [min. 70% cocoa solids], roughly chopped
250 grams plain biscuits
100 grams soft butter

150 grams caster sugar
3 large eggs
2 tablespoons unsweetened cocoa powder

Crush biscuits.  Melt chocolate in a bowl over boiling water.  Allow to cool slightly
Beat butter and sugar, then add the eggs one at a  time and continue beating.  Add cocoa to the melted chocolate and stir until combined, then add this to the egg mixture.  Mix until smooth, then add the crushed biscuits and pour into lined cake tin and place in fridge until set.