Banana-Hazelnut Cake

Name: Banana-Hazelnut Cake
Ingredients: 3/4 cup butter, softened; 2 cups sugar; 3 eggs; 2 teaspoons vanilla extract; 1-1/2 cups mashed ripe bananas (3 to 4 medium); 1-1/2 cups buttermilk; 1 tablespoon brandy or unsweetened apple juice; 3 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1-1/2 cups semisweet chocolate chips; 3/4 cup heavy whipping cream; 1/2 cup finely chopped hazelnuts, toasted; 2-1/4 cups heavy whipping cream; 1/2 cup confectioners' sugar; 1/2 cup finely chopped hazelnuts, toasted; 12 hazelnuts

17 ingredients

5 steps

Ingredients

3/4 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons vanilla extract
1-1/2 cups mashed ripe bananas (3 to 4 medium)
1-1/2 cups buttermilk
1 tablespoon brandy or unsweetened apple juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups semisweet chocolate chips
3/4 cup heavy whipping cream
1/2 cup finely chopped hazelnuts, toasted
2-1/4 cups heavy whipping cream
1/2 cup confectioners' sugar
1/2 cup finely chopped hazelnuts, toasted
12 hazelnuts

Directions

1

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.
2

Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3

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.
4

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.
5

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.