Banana Chocolate Nutella Cake
How have I never thought to mix Banana and Nutella before? It's a match made in heaven. I saw this cake on the Cake Blog and instantly knew I had to try it. The cake is so moist, the chocolate so rich and the Nutella Swiss meringue absolutely divine. It was best summed up by my fiance who through a mouthful of cake was able to mutter "this is the best one yet".
For the Cake:
5 ripe bananas
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 eggs
2 teaspoons vanilla extract
3/4 cup sour cream
2 1/4 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Place the second layer of cake on top and repeat. Continue until you get to the top layer. Do not ganache the top layer. Using the remainder of the Nutella Meringue finish icing your entire cake.
You can finish off by garnishing the sides of the cake with chopped toasted hazelnuts and piping rosettes on top, which I have added a whole toasted hazelnut to, or you can skip the hazelnuts all together. Although, the hazelnuts do add a nice texture and fragrance to the cake.
If you have a stand mixer, swap the whisk attachment for the paddleand with the mixer on medium-low, add in the vanilla, butter, and Nutella. Turn the speed to medium-high and mix until smooth, about 2 minutes.
To Assemble Everything:
Take the first layer of the banana cake and spread a thin layer of ganache on top, don't over do it with the ganache because it will get too sweet. You want the consistency of butter on toast.
Add a layer of the Nutella Meringue on top of the ganache.
Once it reaches the desired temperature , remove from heat and whisk on high using a mixer until the outside of the bowl feels like room temperature. The mixture will have thickened considerably and doubled in volume.
For the Nutella Swiss Meringue:
3 egg whites
1 cup sugar
1 1/2 cups unsalted butter, softened (You can also use salted butter as I did because I like the slight hint of salty in all the sweet)
2 teaspoon vanilla extract
1/2 cup Nutella
Place egg whites and sugar in the bowl of an electric mixer and whisk until combined.
Using a double boiler place the bowl containing the sugar/egg on top continually whisking until the egg mixture is hot to the touch or 110 degrees on a thermometer to be more exact. At this stage the mixture is still quite runny.
Directions:
Pre-heat oven to 350 degrees.
Grease two 9 inch round pans with oil or cooking spray and set aside.
Mash ripe bananas in a mixing bowl with a potato masher or fork and set aside. In a separate bowl mix together the flour, baking soda, baking powder and salt and set aside.
In the bowl beat the butter with an electric mixer on medium speed (use the paddle attachment if using a stand mixer) until smooth. Add in the sugar, and mix until light and fluffy, or 3 to 4 minutes.
Turn the speed to low and add in the vanilla and eggs one at a time. Continue to beat for a few minutes, scraping down the sides as necessary
Add half of the flour mixture, then add the sour cream. Add the remaining flour and mix only until combined
Fold in the mashed bananas but do not over mix.
Pour batter into prepared pans and bake until golden on top approximately20 minutes or until a toothpick inserted into the centre comes out clean.
Remove from the oven and allow it to cool in the pan for 10 minutes before inverting the cake out of the pan and transferring to a wire rack to cool completely.
Once the cake layers have cooled, cut each in half. Giving you 4 layers.
While your cakes are cooling, prepare the ganache and your frosting.
For the Chocolate Ganache:
4 ounces chocolate chips (I used semi sweet, you can also use dark)
3 ounces heavy cream
In a sauce pan over medium heat, heat the cream until it just starts to simmer.turn to low and allow it to simmer for 1 more minute. Remove from heat and pour it over the chocolate chips.Let it sit 30 seconds before whisking together until smooth.Allow it to cool completely.
