Indulge in the Ultimate Banana Chocolate Hazelnut Cake: A Decadent Recipe by Tessa Huff

As the warmth of summer embraces us, we often find ourselves yearning for cool, refreshing treats to beat the heat. While popsicles and ice cream are delightful staples, there’s a unique pleasure in indulging in something truly decadent and comforting, even when the temperatures soar. Inspired by the simple joy of a frozen chocolate-dipped banana – a timeless classic that brings smiles to faces – we’re thrilled to present an elevated, cake version designed to be your next summer baking project and ultimate sweet escape: the Banana Chocolate Hazelnut Cake.

This remarkable creation, a signature recipe from our talented contributor Tessa Huff, may not be frozen, but it offers an unparalleled depth of flavor and a texture so incredibly moist, it’s worth every moment spent in the kitchen. It’s an unapologetically rich and utterly sinful dessert that challenges you to embrace the heat, brave the oven, and reward yourself with a slice of pure bliss. If you’re a fan of the harmonious combination of banana, chocolate, and the subtle nuttiness of hazelnut, prepare to be captivated.

The Unforgettable Flavor Profile of This Gourmet Cake

Much like its frozen inspiration, this cake masterfully combines tender layers of banana cake with the intense richness of dark chocolate. To truly elevate this dessert into a gourmet experience, Tessa Huff has crafted a divine chocolate-hazelnut buttercream. This silky buttercream isn’t just for frosting; it forms a luscious layer within the cake’s filling, ensuring that every bite is imbued with its exquisite flavor. We won’t judge if a spoonful “accidentally” finds its way to your mouth during the preparation – it’s that good!

For an added layer of complexity and a delightful textural contrast, the cake is generously garnished with roughly chopped, toasted hazelnuts. These provide a satisfying crunch that complements the soft cake and creamy frosting beautifully. To tie all these magnificent flavors together and introduce a sophisticated sweet-and-salty balance, a drizzle of salted caramel sauce is the perfect finishing touch. The interplay of sweet banana, rich chocolate, nutty hazelnut, and a hint of salt creates a symphony of flavors that will leave a lasting impression.

Craft Your Masterpiece: Banana Chocolate Hazelnut Cake Recipe

Ready to embark on a delightful baking journey? Here’s Tessa Huff’s detailed recipe for creating this show-stopping Banana Chocolate Hazelnut Cake. Follow these steps carefully to ensure a truly remarkable dessert.

For the Moist Banana Cake Layers:

The foundation of this cake is a wonderfully moist and flavorful banana cake. Using very ripe bananas is key here, as they provide natural sweetness and an incredible depth of flavor that makes each bite irresistible.

• 3 very ripe bananas, mashed
• 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 granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup plain Greek yogurt or sour cream (for extra moisture and tang)

1. Preheat your oven to 350 degrees Fahrenheit (175°C). Prepare two 6-inch round cake pans by buttering and lightly flouring them. This ensures your cakes release cleanly.
2. In a small bowl, thoroughly mash the ripe bananas with a fork until mostly smooth. Set aside, as this intense banana flavor will be folded in later.
3. In a separate medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Make sure they are well combined to ensure even leavening throughout the cake. Set this aside.
4. Using a stand mixer fitted with the paddle attachment, beat the softened unsalted butter until it is smooth and creamy. Gradually add the sugar and continue beating on medium-high speed for 2-3 minutes until the mixture is pale and fluffy, incorporating air for a lighter texture.
5. With the mixer on low speed, add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This helps create a stable emulsion. Stir in the vanilla extract.
6. Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl. This ensures all ingredients are evenly mixed.
7. With the mixer on low speed, add half of the dry ingredients to the butter mixture. Mix until just combined; avoid overmixing.
8. Fold in the Greek yogurt or sour cream. This secret ingredient adds incredible moisture and a subtle tang that balances the sweetness.
9. Add the remaining dry ingredients and mix until just combined. Overmixing at this stage can lead to a tough cake, so mix only until no streaks of flour remain.
10. Gently fold in the mashed bananas until they are evenly distributed throughout the batter.
11. Pour the batter evenly into your prepared pans and bake for approximately 22-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Baking times may vary, so keep an eye on your cakes.
12. Allow the cakes to cool in their pans on a wire rack for 10 minutes before carefully inverting them onto the wire rack to cool completely. Cooling completely is crucial before assembly to prevent melting the ganache and buttercream.

For the Decadent Chocolate Ganache Filling:

This rich and silky chocolate ganache provides a beautiful contrast to the banana cake and hazelnut buttercream. The quality of your chocolate will significantly impact the final taste, so opt for a good quality bar with about 65% cacao for optimal flavor.

• 8 ounces high-quality dark chocolate (around 65% cacao), finely chopped
• 6 ounces heavy cream

Finely chop the dark chocolate and place it in a heat-safe bowl. In a small saucepan, heat the heavy cream over medium-low heat until it just begins to simmer around the edges. Be vigilant and ensure the cream doesn’t burn! Once it reaches a low simmer, immediately pour the hot cream over the chopped chocolate. Let it sit undisturbed for 30 seconds to allow the heat to melt the chocolate. Then, gently whisk the mixture from the center outwards until it is completely smooth and glossy. Let the ganache cool to a spreadable consistency before using. It should be thick but still pliable.

For the Silky Chocolate Hazelnut Buttercream (Nutella Buttercream):

This Swiss Meringue Buttercream base, infused with the irresistible flavor of chocolate hazelnut spread, is truly the star. Its smooth, less-sweet profile and luxurious texture are unmatched.

• 3 large egg whites
• 1 cup granulated sugar
• 1 1/2 cups unsalted butter, cubed and softened
• 1 teaspoon pure vanilla extract
• 1/4 cup chocolate hazelnut spread (like Nutella)

1. In the bowl of your electric mixer, combine the egg whites and sugar. Whisk them lightly by hand until just combined.
2. Fill a medium saucepan with a few inches of water and place it over medium heat. Position the mixing bowl directly on top of the saucepan, ensuring the bottom of the bowl does not touch the water. This creates a double boiler.
3. Constantly whisking the egg mixture, heat it until it reaches 160 degrees Fahrenheit (71°C) on a candy thermometer. This step pasteurizes the egg whites and dissolves the sugar, ensuring a smooth meringue. Carefully remove the bowl from the saucepan and transfer it to your stand mixer.
4. Using the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes. Continue beating until the bowl is no longer warm to the touch (it should feel cool) and the meringue is fluffy, glossy, and holds stiff peaks. This creates a stable meringue foundation.
5. Swap out the whisk attachment for the paddle attachment.
6. With the mixer on low speed, slowly add the cubed softened butter, a few pieces at a time, mixing until each addition is incorporated. The mixture may look curdled or soupy during this stage, but don’t worry, it will come together! Keep mixing.
7. Once all the butter is in, add the vanilla extract and the chocolate hazelnut spread. Increase the mixer speed to medium-high and whip for about 3 to 5 minutes until the buttercream is silky, smooth, and light.

NOTE: As mentioned, it’s common for Swiss Meringue Buttercream to look curdled or runny after adding the butter. Patience is key! Keep mixing on medium-high speed; it will eventually emulsify and transform into a perfectly smooth and stable buttercream.

For the Final Assembly and Presentation:

Bringing all the components together is where your cake truly comes to life. The thoughtful garnishes add both visual appeal and an extra layer of flavor and texture.

• Salted caramel sauce of your choice (store-bought or homemade)
• Toasted hazelnuts, roughly chopped

1. Once your banana cakes are completely cool, carefully slice each cake in half horizontally to create four even layers of cake. A serrated knife works best for this.
2. Place the first cake layer on your serving plate or cake stand. Spread an even layer of the cooled chocolate ganache on top.
3. On top of the ganache, spread a generous layer of the chocolate hazelnut buttercream.
4. Carefully place the second layer of cake on top of the buttercream and repeat the layering process with ganache and buttercream for the remaining layers.
5. Once all layers are stacked, use the remaining buttercream to frost the top and sides of the entire cake, creating a smooth and elegant finish.
6. If desired, gently press the roughly chopped, toasted hazelnuts around the base or over the top of the cake for a beautiful garnish and added crunch.
7. Serve each exquisite slice with a generous drizzle of salted caramel sauce to complete this unforgettable dessert experience!

You May Also Enjoy More Delectable Creations:

If you’ve fallen in love with Tessa Huff’s baking genius, explore more fantastic cake recipes from The Cake Blog’s archives:

• Chocolate Turtle Cake: Indulge in layers of rich chocolate cake, caramel, pecans, and chocolate ganache, reminiscent of your favorite candy.
• London Fog Cake: A sophisticated and delicate cake inspired by the beloved Earl Grey tea latte, featuring aromatic tea-infused flavors.
• Banana Split Cake: Capture the fun and flavor of a classic banana split in cake form, complete with cherries, pineapple, and whipped cream.
• S’mores Cake: Relive campfire memories with this incredible cake, featuring graham cracker crusts, chocolate cake, and toasted marshmallow frosting.
• Chocolate & Peanut Butter Cake: The ultimate combination for fans of this iconic duo, offering layers of moist chocolate cake with creamy peanut butter frosting.