Dessert

Nutella and banana mud cake

Name: Nutella and banana mud cake recipe
Yield: 12
Ingredients: 450g Nutella; 2 very ripe bananas, mashed; 300g unsalted butter, melted, cooled; 400g sour cream, at room temperature; 1 1/3 cups (200g) self-raising flour, sifted; 2/3 cup (100g) plain flour, sifted; 1 cup (100g) good-quality dark cocoa, sifted; 5 eggs, at room temperature, lightly beaten; 300g caster sugar; Roasted chopped hazelnuts, to serve; 250g Nutella; 2/3 cup (150ml) thickened cream; 800ml thickened cream; 1 cup (220g) caster sugar; 4 titanium-strength gelatine leaves; 400g dulce de leche (from gourmet food shops)

Rate now

Jump to recipe

by Phoebe Wood

Mar 22, 2021

This rich and moreish mud cake comes topped with creamy caramel mousse and a sweet Nutella glaze.

450g Nutella
2 very ripe bananas, mashed
300g unsalted butter, melted, cooled
400g sour cream, at room temperature
1 1/3 cups (200g) self-raising flour, sifted
2/3 cup (100g) plain flour, sifted
1 cup (100g) good-quality dark cocoa, sifted
5 eggs, at room temperature, lightly beaten
300g caster sugar
Roasted chopped hazelnuts, to serve

Nutella glaze

250g Nutella
2/3 cup (150ml) thickened cream

Caramel mousse (optional, to layer on top)

800ml thickened cream
1 cup (220g) caster sugar
4 titanium-strength gelatine leaves
400g dulce de leche (from gourmet food shops)

Method

1.

Preheat oven to 160°C. Grease a 25cm round cake pan and line base and side with baking paper.
2.

Place Nutella, banana and butter in a bowl and mix to combine. Place remaining ingredients, except for the hazelnuts, in a large bowl. Add Nutella mixture and, using a large whisk or spatula, mix until smooth. Pour into prepared pan and bake for 1 hour or until edges are set (the centre will still be wobbly), then loosely cover with foil and bake for a further 1 hour 20 minutes or until a skewer inserted into the centre comes out clean with a few moist crumbs. Stand in pan for 30 minutes, then invert on a wire rack to cool completely. Trim the top using a large serrated knife so it’s even.
3.

For the glaze, place Nutella and cream in a small saucepan over low heat. Cook, stirring constantly, for 2-3 minutes until melted and smooth. Set aside.
4.

For the caramel mousse (if using), place 500ml cream and sugar in a saucepan over medium-high heat, stirring to dissolve sugar. Soak gelatine in cold water for 5 minutes to soften. Bring cream mixture to just below the boil, then squeeze excess water from gelatine and stir into cream until dissolved. Strain into a bowl to cool, then chill for 3 hours or until set.
5.

When ready to serve, place remaining 300ml cream in stand mixer with the whisk attachment and whisk to stiff peaks. Transfer to a separate bowl and clean the mixer. Spoon the set cream mixture into the mixer bowl and whisk until smooth. With the motor running, add dulce de leche, then fold the whipped cream in by hand until well combined. Spoon over the cake and drizzle with cooled Nutella glaze. (Or, if not using the mousse, pour cooled Nutella glaze directly over the cake.) Scatter with roasted hazelnuts and serve.