Mascarpone cake with bananas, Nutella, and chocolate

The first time I tried making this, I was sure I would mess it up halfway through. I was craving something with mascarpone and bananas, but I also wanted to use that bundt cake pan I bought for no reason about two months ago. Honestly, during my first attempt, I forgot to put Nutella in the middle; I just slathered it all over, and it sank to the bottom, but the taste was just right. Since then, I always wonder when I make it: should I spread Nutella everywhere again or stick to the recipe? Well, this time I followed the instructions here, with a few tricks I've picked up along the way.

As for the timing, if you haven't done this before, it's not a quick task, but it won't keep you busy all day either: about 15 minutes to mix everything and another 35-40 minutes in the oven. So, in about an hour, if you don't get distracted by something on TV, it's ready. From these quantities, if you're using a classic bundt cake pan (about 22 cm in diameter), you'll get around 10-12 decent slices. The technique isn't rocket science, but you need to pay attention to small details, like not rushing when cutting the cake, or else it will crumble.

Why do I make it often? Because I always seem to have a banana that’s on the verge of turning brown and no one wants it, and that half-forgotten tub of mascarpone in the fridge. Plus, it's the kind of cake you can let cool and assemble whenever you feel like it; nothing forces you to stay glued to it. On top of that, if you drizzle Nutella and chocolate on top, no one will ask what you put in the middle; everyone wants two slices anyway, not just one.

Let me explain how the ingredients work, in case you want to give it a try and are wondering about the "why" and "how much." For this batter, you need 4 eggs – they add fluffiness and bind the mixture; without eggs, it won't rise properly and will remain dense. Sugar, 250 grams; you shouldn’t add more since you already have Nutella and chocolate, plus that ripe banana adds sweetness too. Mascarpone – 250 grams, straight from the tub; this gives the dense texture, it’s not like a sponge cake, the batter comes out creamier with a subtle flavor, not dry at all. Then flour, 250 grams, to bind everything; I never measure it heaping, I make sure it’s not spilling or lumpy. Baking powder, one packet (10 grams); don’t forget this, or it won’t rise. One banana, but make sure it’s very ripe so it mashes easily and releases its flavor well – if you only have green bananas, leave them out for a day on the counter. For the syrup, I like burnt sugar (I put 3 tablespoons of sugar to caramelize with a little water, then add about 150 ml more water to make it liquid, not thick caramel). Nutella, enough to generously spread on half of the cake; I’d say around 100 grams without stressing, but add more if you’re feeling indulgent. For the glaze, 100 grams of chocolate (whatever you have on hand; I’ve also used milk chocolate), melted with 4 tablespoons of milk to make it more fluid and easy to pour.

Here are the steps I follow:

1. Preheat the oven to 175 degrees Celsius so it’s hot when you put the cake in. Prepare the bundt pan – I grease it with a little butter and dust it with flour so it doesn’t stick, even if it’s non-stick; I’ve had it come out with a broken hole if I skip this step.
2. Crack the eggs into a large bowl, add the sugar, and beat them with a mixer (not a whisk; I don’t have the patience for that). Start on low speed, and once the sugar dissolves, crank it up to maximum for about 4-5 minutes until the mixture is frothy and slightly lighter in color. Don’t skip this step; otherwise, the cake won’t be airy.
3. I take a spatula, add the mascarpone to the eggs, and incorporate it with the mixer, but not too much, so it doesn’t curdle. Mix quickly without overdoing it. If it’s not at room temperature, that’s fine; it can be cold, but it will take a bit longer to blend.
4. In another bowl, I combine the flour with the baking powder and add them to the wet mixture, but not all at once. I add it gradually to avoid lumps. About 2-3 tablespoons at a time, mixing slowly until everything is combined. The mixture should be thick, not runny, but not like concrete either.
5. I chop the banana very finely (or mash it with a fork, depending on how ripe it is), and I add it last, mixing gently with the spatula so I don’t break the batter too much.
6. I pour everything into the prepared pan, level it with the spatula, and tap the pan gently on the table to release any large air bubbles.
7. I place it in the oven on the middle rack. For the first 20 minutes, I don’t open the oven door; whatever you do, don’t peek, or the cake will sink. For me, it’s ready in 35-40 minutes, but the toothpick test is the best indicator – insert one in the center; if it comes out clean, turn off the heat. If not, leave it for another 5 minutes and check again.
8. When you take it out, let it cool for 5-10 minutes in the pan, then run a knife around the edges and carefully invert it onto a rack or a wooden board. Don’t rush to cut it while it’s warm, or it will crumble. I usually let it cool completely, at least an hour.
9. Once it’s cooled, with a large knife, I slice the cake horizontally, about in half. Don’t try using a bread knife if you want it to stay smooth; a long, sharp knife works better without pressing down.
10. I soak both halves: I brush the burnt sugar syrup on with a brush or spoon, being careful not to soak them too much, just enough to be moist.
11. I spread Nutella on the bottom half – not sparingly, but not dripping either. Then I place the other half on top and gently press down.
12. For the glaze, I melt the chocolate with the milk in the microwave or over steam (not directly on the heat), stirring until smooth, and then pour it over the cake. Sometimes I sprinkle chopped nuts or even a bit of coarse salt if I want to be fancy.

Now, I’m not saying this is set in stone, but here are some tips I can share after trying this recipe several times.

Tips:
- If you leave the cake in the oven too long, it becomes dry and loses its charm, so watch the baking time and do the toothpick test early.
- Don’t mix too much after adding the flour, or it will turn rubbery.
- Very ripe bananas give a better flavor, but don’t use two, as it will weigh down the batter and make it dense.
- Soaking should be done carefully; don’t pour all the syrup directly, better to use a brush.
- If you put Nutella directly on the warm cake, it will melt and slide off, so it must be completely cooled.

Substitutions:
- If you don’t have mascarpone, plain cream cheese works too, but make sure it’s not salty (like classic Philadelphia, not light).
- Gluten-free flour is fine, just use a store-bought mix for baking; don’t just use rice flour as it’s gritty.
- For a lighter taste, reduce the sugar to 180 g and choose sugar-free Nutella or natural chocolate hazelnut spread.
- You can use plant-based milk for the glaze if you want, but it should be a creamier one, like coconut or almond milk.

Variations:
- If you’re not in the mood for Nutella, you can use plum jam or cherry preserves between the layers; surprisingly, they go well with bananas.
- The glaze can also be made with white chocolate or even a whipped ganache if you’re willing to put in a bit more effort.
- You can add nuts, hazelnuts, or chocolate chunks to the batter for texture.
- If you want something fancier, add a tablespoon of instant coffee to the batter; it pairs wonderfully with bananas.

Serving:
- It’s delicious on its own, but also great with a scoop of vanilla ice cream or whipped cream if you want to impress your guests.
- I enjoy it with strong coffee or cappuccino in the morning, but it goes well with a glass of cold milk too.
- If you have small children, slice it thinner, as it’s not the most diet-friendly cake.

Here are some questions I often get about this recipe, so let’s address them directly with answers; it might be helpful.

1. My cake turned out too dense. Why?
Most likely, either you added too much flour or mixed too much after adding the flour. Be careful to measure the flour accurately (with a scale, not by eye) and incorporate it with a spatula, not with the mixer until the end.

2. Can it be made without Nutella or with another spread?
Yes, absolutely. You can use any chocolate spread you like or even jam, as I mentioned earlier. It’s also good with a more tart preserve, like currants or sour cherries.

3. Can I add more bananas?
I don’t recommend it unless you want it to turn out like a moist loaf. If you add two, it becomes too heavy and doesn’t rise as well, and it sticks when cutting.

4. Can it be made in a regular pan, not a bundt pan?
Yes, in any loaf or rectangular pan, just make sure it’s not too small to avoid overflow. Baking time may vary a bit, so keep an eye on the oven.

5. How do I know when the cake is truly baked?
The toothpick test is the most reliable. Insert a toothpick in the center – if it comes out with dry crumbs, it’s done; if it comes out wet or with batter on it, leave it for a few more minutes.

6. Can it be made without eggs?
I haven’t tried, but I believe it can be replaced with a store-bought egg replacer or with applesauce and a bit of extra baking powder, but the texture won’t be as airy.

Now, let me share a bit about nutrition, without going overboard. A normal serving (about 1/12 of the cake) has around 270-300 kcal, depending on how thick you spread the Nutella and the glaze. The carbohydrate content is quite high, about 35-38 g per serving, fats around 12-15 g, and proteins about 5-6 g (thanks to the eggs and mascarpone). It’s not a diet cake, but it’s not a bomb either if you don’t eat half at once. If you cut down on sugar or Nutella, it can be adjusted somewhat. It offers some calcium and a little potassium from the banana, but it’s not the kind of dessert you’d recommend for the gym, let’s be honest. Still, it’s not heavy, oily, or something that makes you feel bloated.

For storage, it keeps best in the fridge, in a box or covered with plastic wrap, for up to 4 days without issues. If you want it to be soft like on the first day, take it out half an hour before serving to reach room temperature. If you need to reheat it (not for the glaze, just for the cake), you can pop the slices in the microwave for 10-15 seconds, but not more, or everything will melt and run. For transport, wrap the slices individually, and you’re good to go; it won’t stick unless it’s very hot outside.

That’s all from me. Next time, I might try adding chopped hazelnuts in the middle or directly using sweetened condensed milk to see what happens.

The eggs are mixed well until they become fluffy. Gradually add the mascarpone, then the flour mixed with baking powder. Next, gently add the finely chopped banana. Pour the mixture into the desired shape. Bake until a toothpick comes out clean. For the first 15-20 minutes, do not open the oven at all. Let the cake cool, then turn it out and allow it to cool completely. Cut the cake in half horizontally and soak it with a burnt sugar or cappuccino syrup. On the first half, spread Nutella, then place the other half on top and decorate with melted chocolate. Enjoy your meal!

I used a bundt pan.

 Ingredients: 4 eggs, 250 g sugar, 250 g mascarpone, 250 g flour, caramel syrup, Nutella, 1 banana, 100 g chocolate (melted with 4 tablespoons of milk)

 Tags:  cheesecake chocolate cake