Chocolate Banana Mini Cake with Nutella Cream
Chocolate Banana Mini Cake with Nutella Cream is a rich, moist dessert made with banana curd, cocoa, and topped with a luscious Nutella-infused whipped cream. Perfect for any occasion, this easy-to-make cake delivers a delicious blend of chocolate and banana flavors in every bite!
Chocolate Banana Mini Cake with Nutella Cream. This moist, tender cake is elevated by the creamy banana curd and a hint of vanilla, creating a luscious flavor in every bite. Topped with a velvety Nutella-infused whipped cream, it’s a perfect treat for any occasion. Simple to make yet irresistibly decadent, this mini cake is sure to become a favorite for chocolate and banana lovers alike!
Ingredients
- 2 medium eggs
- 125 g sugar
- 70 ml corn oil
- 125 g banana curd
- 1 tsp vanilla extract or 8 g vanilla sugar
- 200 g flour (approximately)
- 30 g unsweetened cocoa powder
- 8 g baking powder
- Pinch of salt
- 200 g sweet whipping cream
- 2 tbsp Nutella
Nutritional Information
- Calories: 320
- Protein: 5g
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Sugar: 22g
- Fiber: 2g
- Sodium: 80mg
- Cholesterol: 55mg
Directions
-
In a mixing bowl, whisk together the eggs, sugar, vanilla, and a pinch of salt until well combined. Add the corn oil and banana curd, mixing until smooth. Gradually incorporate the flour, cocoa powder, and baking powder, stirring until a uniform batter forms.
-
Pour the batter evenly into a cake tin and bake in a preheated oven at 180°C (350°F) for 25 minutes, or until a toothpick inserted in the center comes out clean.
-
While the cake cools slightly, mix the Nutella with the sweet whipping cream until smooth. Spread the cream over the cooled cake before serving
