It is the end of summer and starting of the autumn – I’m sure we all are feeling well. Everybody likes to eat your favorite food every afternoon. But cake is one thing which is all time favorite of every person. Yummy! I’ve seen recipes for different rare types of desserts blogs or cakes, so I was inspired to make you all a tasting cake. So this cake might not be too fresh, frozen and refreshing but it is a very flavorful and moderately recipe. Banana Chocó Hazelnut Cake is very delicious and tastes cake recipe. Sweeten up your life!

Read About: Apple and Strawberry Crumble Cake


For the Banana Cake

  • Three ripe bananas
  • ½ cup unsalted butter softened
  • 1 cup sugar
  • 2 eggs
  • One tsp. Vanilla extract
  • ½ cup plain Greek yogurt or sour cream
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp. Baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt

For the Chocó Ganache

  • 8 ounces chocolate
  • 6-ounce thick cream

For the Nutella Butter Cream

  • Three eggs whites
  • 1 cup sugar
  • 1 ½ cups unsalted butter
  • One teaspoon vanilla extract
  • ¼ cup Nutella


Banana Hazelnut Chocó Cake

For Bananas Cake

Preheat, the oven to 350 degrees F, prepares two 6-inches round pans and set aside. Add banana and boiled potato in a mixture bowl, mash it with fork or masher and set aside. Beat the all dry ingredients together and left it. In an electric mixture, bowl adds butter and beat it with a paddle attachment until smooth. Now add sugar to it and mix until fluffy and light. Add vanilla and eggs each at a time in the small mixer. Stop the mixer. Scrape down the mixer bowl from the sides and bottom of the bowl. At the small mixer bowl add half cutting elements. Add yogurt or sour cream in the mixer bowl and mix it. Add remaining dry ingredients and beat until just mix. Fake the mashed bananas until mix. Add butter into the selected pans and bake until lightly brown, for about 22 to 25 minutes. Set aside for cool on a wire rack. Remove the cake from the pans once they cool enough to handle. Cool totally before slicing each cake in half horizontally to create four layers of cake.

For the Chocó Ganache

Crush the chocolates and place in a heat-safe bowl. Add the cream in the bowl and heat it over medium-low heat until it boiled – be careful not burn the cream. Once its cool down, pour it over the chopped chocolate. Set aside for 30 seconds, after that whisking well until smooth. Set aside for cool.

For the Nutella Butter Cream

In an electric mixer bowl add eggs and sugar, beat together until combined. A few inches water is adding in a medium saucepan and place over the heat and simmer. Mixer bowl place over the saucepan, heat, occasionally stir, until the eggs mixture is hot to the touch. Once hot, remove the heat and place bowl on the mixer. Toss on high until bowl mixer temperature becomes room temperature. Exchange out the whisk attachment for propels. Add vanilla, butter and Nutella in the mixer bowl at the medium low. Once add, mix on medium-high until smooth.

To Amass

First of all, cut down the horizontal slices of cooled banana cake in half, into four layers. Pour the one layer of Ganache on the top of the banana cake layer and spread it whole the layer. Add a layer of buttercream at the top of cake mean cover the Ganache layer. Now place the second layer of the cake on the top of the first layer and same as the previous method make the layers of Ganache and Buttercream. Similarly, make the other two layers. Save the remaining buttercream for the next time and if you like the garnish, you use chopped, touted hazelnuts for it. Serve it or eat it with salted caramel sauce.