Banana-Hazelnut Cake
Banana-Hazelnut Cake might be just the dessert you are searching for. One portion of this dish contains about 8g of protein, 35g of fat, and a total of 644 calories. This recipe serves 12. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up flour, baking soda, buttermilk, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.
Instructions
In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes.
Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a small bowl, combine the bananas, buttermilk and brandy.
Combine the flour, baking soda and salt; add to the creamed mixture alternately with banana mixture. Beat just until combined.
Transfer to three greased and floured 9-in. round baking pans.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil.
Pour over chocolate; whisk until smooth. Refrigerate until chilled. In a small bowl, beat chocolate mixture until soft peaks form, about 15 seconds. Fold in hazelnuts.
For frosting, in a large bowl, beat cream until it begins to thicken.
Add confectioners' sugar; beat until soft peaks form. Fold in chopped hazelnuts.
Place one cake layer on a serving plate; spread with half of the chocolate mixture. Repeat layers. Top with remaining cake layer.
Spread frosting over the top and sides of cake.
Garnish with whole hazelnuts. Refrigerate until serving.