06/22/2018Muffins, brownies, cookies and cupcakes - Desserts - Pastries

Soft Banana, Chocolate, and Hazelnut Cake

Name: Soft Banana, Chocolate, and Hazelnut Cake
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 6 pcs.
Cuisine: Vegan
Ingredients: 60 g coconut oil; 175 mL plant-based milk; 10 mL apple cider vinegar; 100 g dark chocolate; 280 g all-purpose flour; 50 g sugar; 1 tsp baking soda; 1 tsp baking powder; 0.5 tsp salt; 2 banana; 60 g maple syrup; 190 mL soy cream; 80 g dark chocolate; 190 mL soy cream; 170 g dark chocolate; 50 g hazelnut butter

For hosting Blender-free Autumn / Winter

For: 6 pcs.Difficulty: EasyPreparation: 45 minCooking: 25 minFridge: 2h30

To be honest, I was asked to make cupcakes for a birthday party... I didn't have much choice, but we can agree that cupcakes are pretty gross, right? :D So, I did it my way: a banana and chocolate soft cake with a melting heart, and a chocolate-hazelnut ganache.

By the way, we asked you on Instagram what you wanted us to call this (anything but cupcakes, of course), so you can check out the best answers here, with a special mention for the "chocobanoises" :D

Servings

Ingredients

Cups

-coconut oil 60 (g)
-plant-based milk 175 (mL)
-apple cider vinegar 10 (mL)
-dark chocolate 100 (g)
-all-purpose flour 280 (g)
-sugar 50 (g)
-baking soda 1 (tsp)
-baking powder 1 (tsp)
-salt 0.5 (tsp)
-banana 2
-maple syrup 60 (g)

The interior

-soy cream 190 (mL)
-dark chocolate 80 (g)

The ganache

-soy cream 190 (mL)
-dark chocolate 170 (g)
-hazelnut butter 50 (g)

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Steps

Prepare the soft center: gently heat the soy cream in a saucepan and pour it over the chocolate. Mix with a whisk and then pour into an ice cube tray to make 6 cubes. Leave in the freezer for 2.5 hours.
Preheat the oven to 350°F.
Prepare the ganache: gently heat the soy cream in a saucepan and pour it over the chocolate. Mix with a whisk and add the hazelnut puree. Leave in the fridge for 2 hours.
Prepare the cake batter: Melt the chocolate with the coconut oil. Mash the bananas into a puree with a fork. Mix them with the maple syrup, plant-based milk, the melted oil and chocolate mixture, and the apple cider vinegar. In another mixing bowl, combine the flour, sugar, baking soda, baking powder, and salt. Pour these dry ingredients over the previous mixture. Mix well.
Lightly oil the molds and pour the batter, filling up to half a centimeter from the edge. Add a ganache ice cube to the center of each mold and press it down so that it is covered by the cake batter.
Bake for 20 minutes. Allow to cool for about 15 minutes before unmolding.
Wait for the fondants to cool down completely before piping the ganache using a piping bag.