Nutella-Banana Marble Cake
Nutella, banana, chocolate and cream cheese frosting! Could you think of better flavours for a cake? This breathtaking marble cake is filled with simple yet beautiful flavours that elevate the cake and take you to heaven's gates. The marble cake is a treat just on its own. Fluffy, soft, moist and the best of both worlds. The luscious frosting around this work of art creates a perfect balance of texture and flavour. Eating this cake is just as fun as baking it, and you shouldn't miss out on this adventure.
Serves: 8
Ingredients
Sponge Cake
2 cups Flour
1 cup Granulated sugar
2 tsp baking Powder
½ tsp baking Soda
Pinch of Salt
3 Eggs
120g unsalted Butter
⅔ cup Full-fat milk
2 tsp Vanilla extract
½ cup Dark chocolate
Banana Cream
2 mashed Banana
3 Yolks
1 cup Full-fat milk
½ cup Heavy cream
¼ cup Granulated sugar
1 tsp Vanilla extract
2 tbsp Cornflour
4 tbsp Water
Cream Cheese Frosting
750g Cream cheese
300g unsalted Butter
3 cup Icing sugar
2 tsp Vanilla extract
¼ cup Cocoa powder
½ cup Nutella
Method
Step-1 Sponge
Preheat the oven to 160℃. Line 2 8” inch cake tins with parchment paper and grease the sides with butter. Add butter to a bowl, and the butter is fluffy with a hand beater on medium cream. Then add sugar and beat together on medium till pale and doubles in size.
Step 2
Add one egg at a time and beat until thoroughly combined. Scrape down the bowl from time to time. Then add vanilla extract and beat until combined. Sift flour, baking powder, baking soda, and salt into another bowl. Whisk till smooth.
Step 3
Add ⅓ of the dry ingredients to the batter and beat until thoroughly combined. Followed by ⅓ of the wet ingredients. Repeat the process till all the ingredients are fully combined. Then in a heatproof bowl, add chopped dark chocolate and place in the microwave for 30 seconds. Repeat the process once more if the chocolate isn’t melted.
Step 4
Add ⅓ of the cake batter to the melted chocolate and whisk until combined. Now fill two piping bags with vanilla and chocolate cake batter, respectively. Start piping the batter into the cake tins equally. Then with the help of a toothpick, make swirls.
Step 5
Bang the tins against a slab a couple of times. Place the tins into the oven and bake for 20-25 minutes or until the top is slightly golden brown. Take the tins out and let the cake rest for 15-20 minutes. Then transfer the cake sponges to a cooling rack. Once cooled down, cling wrap the cakes and place them in the refrigerator for a minimum of 2 hours or overnight.
Step 6- Banana Cream
Add yolks, granulated sugar and vanilla extract to a bowl. Whisk till the sugar dissolves and smooth. Then, in a saucepan, add milk and heavy creaming to a light simmer. Add 2 tbsp of simmered milk to the bowl. Whisk the milk into the paste. Then transfer it to the saucepan whisking continuously.
Step 7
Turn the heat to medium-low and whisk the custard till thick. Then in a bowl, combine cornflour and water. Add the slurry to the saucepan and whisk until combined. Then add mashed bananas and whisk till a smooth custard is obtained. Take off the heat and let it cool down to room temperature. Then cling wrap the cream and place in the refrigerator till assembly of the cake.
Step 8- Cream cheese frosting
Add cream cheese to a bowl, and with a hand beater on medium, beat the cream cheese until fluffy. Then add the butter and beat until fully and doubles in size. Scrape down the bowl and add vanilla extract; beat until combined. Now add 1 cup of icing sugar and beat till smooth. Repeat the process until all the icing sugar is mixed in and the frosting is soft and fluffy.
Step 9
Divide the frosting, and take ⅓ of the frosting out in a separate bowl. Add cocoa powder and blend until smooth. Then transfer the chocolate frosting into a piping bag and keep aside. Add ⅓ of the vanilla cream cheese frosting to another piping and keep aside.
Step 10- Assembly
Add a little frosting in the middle of a cake board/ plate. Then add one cake sponge in the middle and dab with milk. Then with the vanilla cream cheese frosting, create a thick dam on the sides of the cake. Spread ¼ cup Nutella on the surface. Then add banana cream and spread evenly.
Step 11
Place the second cake layer and dab with milk. Then pipe all the frosting over the surface of the cake, and with a spatula, slowly spread the frosting, coating the whole cake with a thin layer of cream cheese.
Step 12
Then place the cake in the refrigerator for 30 minutes. Take the cake out and pipe the chocolate frosting around the cake. With a scraper, flatten the frosting and place it in the refrigerator for 2 hours or overnight. Take out the cake 30 minutes before serving.
Step 13- Optional
Divide the leftover vanilla frosting into 3 parts. Add 2 drops of red and 1 drop of blue food colouring, and mix well to create the purple-coloured frosting. Add 2 drops of yellow food colouring to the second batch and mix well to make the yellow-coloured frosting. Then add 1 drop of green food colouring to create a green-coloured frosting.
Step 14
A pointed cranked spatula creates flowers across the cake with yellow and purple frosting. Add the green frosting to a piping bag attached to a no. 5 tip. Create some stems around the flowers.
Tips
All ingredients need to be at room temperature.
Beating the sugar and butter till fluffy and pale ensures a moist, soft cake.
Don’t dump all the dry ingredients in the batter at once. Divide into 3 parts.
If the chocolate cake batter turns runny, add 2 tbsps of flour and mix well.
To check if the cake is made, insert a toothpick in the middle, which should come out clean.
Run a sharp knife along the cake before taking out the cake of the tins.
Don’t make the yolk slurry ahead of time for the custard; do it while simmering the milk.
Use blackened ripe bananas. You can also puree your bananas in a food processor.
Don’t stop whisking the custard till thick to avoid scrambling the eggs.
Keep heat between low to medium-low to avoid burning the custard.
When making the frosting, beat the cream cheese and butter until thoroughly combined.
Use soft icing sugar; it’s easier to use and needs no sifting.
Once all the sugar is added, keep checking the frosting to avoid overbeating.
Make sure to refrigerate your cake in intervals while frosting and let it rest after for a minimum of 2 hours.
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