Chocolate, Banana and Hazelnut Cake Jars
Every morsel is a journey back to simpler food.
30 - 40 mins 
Makes 8 
INGREDIENTS
Metric
Imperial
- 2 extra large eggs
- 80 ml sunflower oil
- 80 ml yoghurt
- 160 g sugar
- 2 ripe bananas (mashed)
- 140 g SASKO SELF-RAISING WHEAT FLOUR
- 40 g cocoa
- 160 ml chocolate hazelnut spread
- 8 x 375 ml mason-style glass jars
- 250 ml whipping cream
- 100 ml chocolate hazelnut spread
- 2 extra large eggs
- 2.82 oz sunflower oil
- 2.82 oz yoghurt
- 5.64 oz sugar
- 2 ripe bananas (mashed)
- 4.94 oz SASKO SELF-RAISING WHEAT FLOUR
- 1.41 oz cocoa
- 5.41 oz chocolate hazelnut spread
- 8 x 12.68 oz mason-style glass jars
- 8.45 oz whipping cream
- 3.38 oz chocolate hazelnut spread
METHOD
- Preheat the oven to 180°C and place the glass jars in a high-sided roasting tray.
- Mix the eggs, oil, yoghurt and sugar together well.
- Add the mashed bananas and combine.
- Sift the flour and cocoa together in a mixing bowl.
- Add the banana mixture to the cocoa and SASKO SELF-RAISING WHEAT FLOUR and stir until combined.
- Spoon 2 tablespoons of the batter into each jar, top with a spoonful of chocolate hazelnut spread and then finish with the remaining batter.
- Make a water bath: fill the roasting tray with enough hot water to come a quarter of the way up each jar*.
- Bake for 25 minutes or until a skewer inserted into the centre of one of the middle cakes comes out clean.
- Carefully remove the jars from the water bath using oven gloves and allow to cool.
- Whip the cream until soft peaks form then stir through the chocolate hazelnut spread and spoon equal amounts into each jar before serving.
6 
