Banana choco hazelnut cake

Eggless banana choco hazelnut cake - this will be a cake with a banana cake base, filling of nutella buttercream, roasted hazelnuts, caramel sauce and frosted with the same nutella buttercream

The frosting design will be very simple, attempt a smooth frosting with a top and bottom border.
Just make a very neat effect altogether and a very tall cake

cake - divine taste
filling - nutella buttercream from veena art of cakes
caramel sauce - brown eyed baker

Eggless banana cake :

Ingredients:

• 140 gm (1 cup) plain flour
• 70 gm (1/2 cup) wholemeal flour
• 1 tsp baking powder
• 1 tsp baking soda
• 110 gm (1/2 cup) granulated brown sugar
• 110 gm (1/2 cup) granulated white sugar*
• 1/2  vanilla bean, ends trimmed and chopped or 1 1/2 tsp vanilla extract
• 100 gm (1/2 cup) butter, melted
• 4 ripe medium sized bananas
• 1/2 cup chocolate chips

Method:

1. Lightly grease and prepare two 7" pans. Dust them with flour, turn it over and tap on the base to remove excess flour.
2. In a large bowl, mix together both the flours, baking powder and baking soda and sieve once to make the mixture uniform.
3. In a food processor or blender, grind the sugars with the vanilla to a fine powder. Stir in the sugar into the melted butter.
4. In a food processor or blender, grind the bananas into a fine puree. Add the pureed bananas to the sugar and butter mixture. Stir in the flour mixture and beat with a whisk until well blended.
5. Mix in the chocolate chips and pour the batter into the prepared pans
6. Bake for an hour at 180 C/ 350 F/ Gas mark 4 in a pre heated oven for about 1 hour or until a skewer or comes out clean.
7. Cling wrap and cool the cakes in refrigerator and torte them to get 4 cakes

Nutella buttercream:

Ingredients:

• 1/2 cup nutella
• 250 g butter
• 500 g sugar
• 125 ml cream 
• Vanilla extract  1 teaspoon
• 
  

1. Sieve the icing sugar thrice in a fine mesh sieve
2. Put 1/3rd of sugar and all of the cream in the bowl and beat for 7-8 minutes until stickly and light.
3. Continue adding sugar in 1/3rds until all the sugar is gone.  Add additional cream only if absolutely necessary to beat.  Add extract before you add the cream.
4. Once the sugar is added, put the butter in, in about 2 - 3 additions and beat on medium speed for about 4-5 minutes until you see stiff peaks.

Ganache - from KitchenKemistry blog:

Ingredients:

• 125 g dark chocolate
• 1/2 cup of amul cream
• 1 tablespoon ghee

1. Chop or grate dark chocolate finely
2. Heat cream until almost boiling
3. Pour cream all over the chocolate and allow to stand for a minute
4. Mix the chocolate and cream well together adding the tablespoon of ghee\
5. Mix clockwise 10-15 times and do the same anticlockwise.  Your ganache should now look shiny and smooth.

Caramel sauce from BEB

Ingredients:

• 1 cups granulated sugar
• 45 g salted butter
• 1/2 cup amul cream, at room temperature

Method:

1. Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts. Heat the sugar over medium-high heat, whisking it as it begins to melt. You'll see that the sugar will begin to form clumps, but that's okay. Just keep whisking and as it continues to cook, they will melt back down.

Add a tablespoon of sugar and make sure to have medium high heat

Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.

2. Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. 

3. Add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.

4. Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously.

Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.

5. Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. You can refrigerate the sauce for up to 2 weeks. You'll want to warm the sauce up before using.

Assembly:

To assemble, torte chilled cake layers into 2 each to have 4 cake layers.

Layer 1 - cake

Layer 2 - wet with sugar syrup, fill with nutella buttercream and toasted hazelnuts or praline

Layer 3 - cake layer 2

Layer 4 - wet with sugar syrup, fill with nutella buttercream and drizzle of caramel sauce

Layer 5 - cake layer 3 

Layer 5: wet with sugar syrup, fill with nutella buttercream and toasted hazelnuts

Layer 6 - cake layer 4 

Layer 7: we with sugar syrup, fill with nutella buttercream and frost all along sides as well.

Pipe a border with the large meringue nozzles holding 90 degrees upright angle.

Make rustic swirls with paletter knife. 

Paste hazelnuts or peanuts on bottom of cake.

Inspiration pic from the cake blogs