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Close up photo of a slice of cake on a white plate topped with caramelized bananas and chocolate shavings.
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Chocolate Hazelnut Cake with Caramelized Bananas

When it comes to a tasty cake, you can't compete with the flavors of this Chocolate Hazelnut Cake all topped with caramelized banana and chocolate shavings.
Prep Time10 minutes
Cook Time35 minutes
Cooling:1 hour
Total Time1 hour 45 minutes
Course: Cake, Dessert
Cuisine: American
Servings: 15
Calories: 403kcal
Author: Tornadough Alli

Ingredients

Cake:

  • 3 cups all-purpose flour
  • 1 Tablespoon cocoa powder
  • ¼ teaspoon salt
  • 4 teaspoon baking powder
  • 1 cup granulated sugar
  • 1 ¼ cups chocolate milk
  • ¼ cup brewed coffee
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ½ cup melted butter

Topping:

  • 1 cup chocolate hazelnut spread
  • Chocolate shavings optional

Bananas:

  • 2 Tablespoons unsalted butter
  • ½ cup packed brown sugar
  • 4 bananas

Instructions

  • Preheat oven to 350 degrees F and grease a 9x13-inch baking pan with non-stick cooking spray. Set aside.
  • In a large mixing bowl, gently whisk together the flour, cocoa powder, salt, and baking powder.
  • Add in sugar, chocolate milk, coffee, eggs and vanilla extract and whisk until fully combined.
  • Lastly, mix in the butter.
  • Pour cake mixture into the prepared pan.
  • Place the chocolate hazelnut spread into a piping bag or a sandwich bag and cut the tip off, draw lines down the top of the cake batter.
  • Drag lines in the opposite direction with a toothpick or knife to create a zigzag pattern on top of the cakes surface.
  • Bake for 35-40 minutes. The cake is done once a toothpick comes out clean from the center.
  • Remove the cake from the oven and let cool to room temperature.
  • While the cake cools, prepare the caramelized bananas. Slice the bananas into ¼-inch slices. Set aside. Melt the butter on a frying pan on medium heat.
  • Once melted, mix in the brown sugar just until combined.
  • Add in the bananas. Fold the bananas into the sugar mixture on medium heat for 4-5 minutes.
  • Serve warm over individual slices, sprinkle with chocolate shavings if desired.

Notes

  1. To get an easier piping chocolate hazelnut spread, microwave it for a little bit.
  2. The bananas add an extra element of flavor that really goes well with this cake, you do not have to make them if you do not want to.
  3. Other additions can be added to the cake batter, see above on how to do that.
  4. This can be frozen, see above on how to do that.
  5. You can eat this cake as is or even with a dusting of powdered sugar.
  6. The chocolate milk really adds a nice chocolate flavor, but regular milk can be used.
  7. If you do not want to use the coffee you can substitute it with water.
  8. This can be served for breakfast or dessert, we do both!

Nutrition

Calories: 403kcal | Carbohydrates: 62g | Protein: 6g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 133mg | Potassium: 392mg | Fiber: 3g | Sugar: 37g | Vitamin A: 309IU | Vitamin C: 3mg | Calcium: 109mg | Iron: 2mg