Sunday, 3 May 2015

Eggless Banana Chocolate and Walnut Cake

Ingredients  Serves 6-8

2 medium bananas (if you don’t like banana can substitute with 150mls milk)
1 x 397g tin sweetened condensed milk
220g Nutella
200g self-raising flour
30g good-quality cocoa powder
20g coarsely-ground toasted walnut
1 tbsp melted butter
1 tsp baking powder
1 tsp cornflour


1. Preheat the oven to 160°C. Grease and line a 10 inches round tin
2. Peel and mash the bananas into a smooth puree
3. In a stand mixer or large bowl, add the condensed milk, banana puree, Nutella, melted butter. Whisk until completely smooth and combined.

4. In a separate bowl, sift the cake flour, cocoa powder, baking powder and cornflour.

5. Add the cake flour to the wet mixture in three stages, whisking until smooth each time. Be careful not to overwork the batter or your cake will be heavier than it should be. Finally, fold in the toasted walnuts.

6. Pour the batter greased and lined tins and smooth out the tops. Bake in the over for 45-50 minutes or until a skewer inserted into the middle of the cakes comes out clean.

Do not open your oven door during cooking – this will deflate your cake and make them sink in the middle.

7. When the cake is fully baked, run a sharp knife around the edge of the tin to loosen it. Turn the cake out onto a cooling rack and after 20 minutes.

Once cool down wrap the cake in cling film and allow to cool completely this way. As it’s a rich chocolate cake the outside can dry quickly and harden (as chocolate tends to harden as they cool down), by wrapping the cake in cling film this will ensure the cake remains moist.

8. To serve, dust lightly with cocoa powder. I like to warm a slice of cake and have it with cold vanilla ice-cream or serve with a generous splash of Nutella or pouring cream straight on top. The warm and cold combination works wonders.

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