Phoebe Wood's chocolate and banana bundt cake with hot hazelnut chocolate butterscotch | Noosa Food and Wine STAY UP TO DATE WITH NFW 2020  

Phoebe Wood's chocolate and banana bundt cake with hot hazelnut chocolate butterscotch

During our Baci Sweets Masterclasses, Phoebe Wood will be sharing how to create a chocolate and banana bundt cake with hot hazelnut chocolate butterscotch. Here's a look into and recipe for what she will be creating...

INGREDIENTS

200g unsalted butter, at room temperature
250g cream cheese, at room temperature
300g brown sugar
4 eggs
300g ripe bananas, mashed
100g good-quality dark cocoa, sifted
2 cups (300g) self-raising flour, sifted
1 cup (250ml) buttermilk

HOT CHOCOLATE BUTTERSCOTCH

120g unsalted butter, chopped
200g brown sugar
1 cup (250ml) pure (thin) cream
50g dark (70%) chocolate, chopped
1/3 cup (80ml) franjelico

METHOD

  1. Preheat oven to 160°C and grease a 24cm bundt pan.
  2. In a stand mixer fitted with the paddle attachment, beat butter, cream cheese and sugar together until thick and pale. With the motor running, add eggs, 1 at a time, beating well after each addition. Add banana and beat until combined. Sift cocoa and flour together. Turn off mixer and fold through cocoa mixture and buttermilk.
  3. Pour into prepared pan and bake for 1 hour 30 minutes or until a skewer inserted into cake comes out clean. Cool for 15 minutes in pan, then turn out onto a wire rack.
  4. Make butterscotch when ready to serve. Place butter and sugar in a saucepan over medium-low heat, stirring until sugar is dissolved. Add cream and bring to a simmer. Simmer for 5 minutes or until slightly thickened, then stir in chocolate and simmer, stirring, for 2 minutes or until melted and smooth. Stir in franjelico. Pour butterscotch over cake just before serving.

TICKETS AVAILABLE NOW:

STAY UP TO DATE WITH NFW 2020
Dates Announced Soon


Sign up below to follow along as we reveal talent and entertainment line-ups and the latest news.