How To Make The Perfect Banana Choco Hazelnut Cake

Preheat the oven to 350 degrees. Butter and lightly flour two 6-inch round cake pans.
Mash ripe bananas in a small bowl with a fork and set aside.
In a medium bowl, whisk together flour, baking powder, baking fizzy drink, and salt until well combined. Set aside.
Using a stand mixer fitted with a whisk attachment beat the butter until fluffy. Add the sugar and beat on medium-high speed until pale and fluffy (2-3 minutes).
With the mixer on low, add one egg at a time, beating until fully incorporated after each addition. Add the vanilla extract.
Turn off the mixer. Scrape down the sides and bottom of the bowl.
Stir in half of the dry ingredients on low speed.
Stir in the yogurt or sour cream.
Add the remaining dry ingredients and mix until just combined.
Fold in the mashed bananas until everything is well combined.
Pour the batter into the prepared ramekins and bake until golden – about 22-25 minutes for the recommended size.
Leave the cakes to cool on a wire rack for 10 minutes, then turn them out onto a wire rack and cool completely.

8 ounces chocolate – about 65% cocoa 6 ounces cream.
Chop the chocolate and place it in a heatproof bowl. Heat the cream over medium heat until it begins to simmer. Be careful not to burn the cream! Once it starts to simmer slightly, pour over the chopped chocolate. leave for 30 seconds and then whisk until smooth. Leave to cool before using.

3 egg whites 1 cup sugar 1 1/2 cups unsalted butter, cubed and softened 1 teaspoon vanilla extract 1/4 cup chocolate-hazelnut spread.
Place egg whites and sugar in the bowl of an electric mixer. Beat until combined.
Fill a medium saucepan with a few inches of water and place over medium heat. Place the mixing bowl on top of the saucepan to make a double boiler.
Heat the egg mixture, stirring constantly, until it reads 160 degrees on a candy thermometer. Carefully transfer the bowl to the stand mixer.
Using the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes, until the bowl is no longer warm to the touch and the meringue is fluffy, shiny, and has a stiff peak.
Swap the whisk attachment for the paddle attachment.
Slowly add the cubed butter and mix until incorporated.
Add the vanilla and chocolate hazelnut spread. Beat on medium-high speed until the cream is silky and smooth, about 3 to 5 minutes.

NOTE:
The buttercream may look curdled or runny after adding the butter. Continue to blend until completely smooth.

INSTRUCTIONS