This recipe is another take on the banana bundt cake I made last year. I had some hazelnuts in various forms left from another recipe and decided this was a great way to use them up. Made for no real reason besides storm day baking. The cake turned out moist and chocolaty through and through.
- 3 bananas, mashed
- 2 tsp lemon juice
- 1 1/2 cups milk
- 1/2 tsp vinegar
- 2 1/2 cups flour
- 1/2 cup dark cocoa
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 2 cups cane sugar
- 3 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup ground hazelnuts
- 100 gram bar dark chocolate, chopped small
- 1/2 cup whipping cream
- 7 ounces bittersweet chocolate
- 1/3 cup hazelnut butter*
- flaked hazelnuts, optional
Preheat oven to 325 degrees. Grease a bundt pan (use a large one, this is a big recipe). Mix together banana and lemon juice, set aside. Add your vinegar to milk and also set aside.
In a separate bowl, mix flour, cocoa, baking soda and salt, set aside. In a stand mixer mix together oil and cane sugar. Beat in eggs, one at a time, then add vanilla. Blend in flour mixture and milk mixture in two additions. Mix in bananas and then chopped chocolate and ground hazelnuts until mixed.
Pour mixture into prepared bundt pan and place in oven. Bake cake for about an hour and twenty minutes, or until tester comes out clean. *note* I used a stoneware baking pan that required a longer bake, reduce baking time if using metal.
Allow cake to partially cool before inverting onto a cooling rack. Allow cake to fully cool.
To make ganache topping for cake, warm whipping cream and 7 ounces chocolate in microwave, a minute or two at a time, until the chocolate can be whisked into the cream. Stir in the hazelnut butter. Allow to cool for a few minutes before pouring over top of cake. Sprinkle with flaked hazelnuts, if using. Keep in a sealed container until ready to serve.
*NOTE, I made my own hazelnut butter by pulsing toasted, skinned hazelnuts and a little coconut oil in the food processor. You can substitute store bought or a chocolate hazelnut spread for ease.