Adelaide has been hot. Like crying in a puddle of sweat hot. Lying in an ice bath hot. The ice bath turning to hot tub within 20 minutes hot.
So I made chocolate cake. I know. I’m sorry. Bear with me.
This cake is both light and fudgey, not-overly-sweet but creamy! (that last one totally makes sense if you switch them around, but cbf).
Hazelnut and chocolate is basically Nutella, so what we have here is pretty much Nutella and banana. Which is a health food. Kind of. Also it was world Nutella day like yesterday or something. If I was better at this it would have totally been published then. but yeah.
I really could have published these a while ago, I’m super slack. I made these for Australia day, which if you don’t live in Australia is just a day where we celebrate the fact that we stormed this island, pissed off the locals and were general douches. We also get drunk and listen to the hottest 100. It’s a touchy subject, but I got a long weekend. (FYI I’m totally for the day being moved to LITERALLY ANY OTHER DAY of the year)
Why chocolate and banana I hear you cry(?).
I’m always going to link bananas to Australia, more so than any other fruit – purely due to the fact that I had to write an essay on the supply and demand of bananas. For economics. Yup.
Economics and food, supply and demand, bell curves, Roi, bananas, laws of diminishing returns, those Cadbury chocolate bars with popping candy in them. I’ve got it all.
Also Australians just really love a good banana. (see image below for ‘good’ bananas)
Banana, Chocolate and Hazelnut Upside-Down Cake
Adapted from my blood orange upside down cake
Makes one 9 inch cake
For the Topping:
2 tablespoons unsalted butter
Sprinkling of Brown Sugar
2 bananas sliced thinly
For the Cake:
1/2 cup unsalted butter, softened
2/3 cup brown sugar
1 large egg
1 teaspoon vanilla paste
100gr 80% wholewheat flour (I got mine at Goodies and Grains)
30gr Hazelnut Meal
30gr cocoa powder (unsweetened)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup whole milk
1/3 cup plain yoghurt
Pre-heat the oven to 180 degrees Celsius.
Beat the butter and sugar together until pale and creamy, about 2/3 minutes. Add the egg and vanilla to the butter mix – beat until combined.
Sift together the flour, meal, raising agents and salt.
Combine the milk and yoghurt.
Add the dry and wet ingredients a bit at a time, beginning and ending with the dry ingredient mix.
Liberally butter the base of the cake tin and sprinkle the sugar, place the bananas on top and place in the oven for 5 minutes.
Allow the pan to cool slightly and then butter the sides. Pour the cake batter into the pan.
Bake for 30-40 minutes until cake springs to the touch.
Allow to cool for 20 minutes and then slip out onto a cooling tray to cool further.
Or just serve it warm. SO good!