BANANA CHOCO HAZELNUT CAKE

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This was a success, and it gets a 9. So, this is essentially a banana layer cake with chocolate ganache and chocolate hazelnut buttercream. You add salted caramel when you serve it and it’s tremendous. I found this recipe on Pinterest, and my changes are below.

BANANA CHOCO HAZELNUT CAKE
a recipe by Tessa Huff

For the Banana Cake:
3 ripe bananas
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar I decreased this by a few Tbs. but not much
2 eggs
1 teaspoon vanilla extract
1/2 cup plain Greek yogurt or sour cream I used sour cream

    I baked mine at 350 for about 25 minutes, and I increased the recipe by 50% and used 2 round 9” cake pans. Essentially you cream the butter and sugar, add eggs and vanilla, and then alternate dry ingredients and sour cream. Afterward, you fold in the mashed bananas. Grease the pans liberally.
    For the Chocolate Ganache:
    8 ounces chocolate – about 65% cacao
    6 ounces heavy cream  I also added vanilla
    Bring the cream to a very low simmer, and then dump it over the chocolate. Let it set for about 45 seconds and then stir it up. Let it thicken before you spread it.

 

For the Nutella Buttercream:


3 egg whites
1 cup sugar
1 1/2 cups unsalted butter, cubed and softened
1 teaspoon vanilla extract I doubled this
1/4 cup chocolate hazelnut spread I increased this a slight bit, and you couldn’t actually taste it. You might be better off just using that 1/4 cup as an actual spread on the cake i.e. ganache layer on first layer, nutella on 2nd, ganache on 3rd.

 

Buttercream is a pain. You whisk the whites and the sugar in your mixer over a pot of boiling water, stirring often, until it reaches 160 degrees. Then, you whip it on medium speed for about 8 minutes. It will be shiny and thick and hold stiff peaks. Then, you take the softened butter that has been cut in small pieces and you whip it in slowly (I add a few chunks at a time). Then, whip in the vanilla and the nutella.

 

 

You cut the cake layers in half so you have a total of 5 and then layer ganache, buttercream, cake, etc. I think the buttercream is unnecessary in the layers. We used fresh bananas and toasted chopped hazelnuts as a garnish, and that was a win in my book. You need the caramel sauce for serving!!

 

Recipe and instructions can be found at link below:

 

http://thecakeblog.com/2014/07/banana-choco-hazelnut-cake.html

Comments

  1. thejohnmfamilyAugust 18, 2017 at 9:43 AM

    original recipe was for 2 6" round pans and bake for 22 minutes

    ReplyDelete

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