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Chocolate Banana Cake
Posted: 24 May 2009 12:58 PM   [ Ignore ]
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I offered to make the cake for my best friend’s son’s graduation party.  I had a bottle of creme de banana and wondered what it would taste like in mousseline buttercream.

So I made a 12 inch round chocolate butter cake, adding the extra butter Rose suggests, and exchanged 20% of the sugar with honey.  It was the very first time my chocolate cake stayed moist and wasn’t a complete and total disaster (dry).  The creme de banana buttercream set the cake off perfectly, almost like the texture of the cake changes when they’re eaten together.  I highly recommend this flavor, let me know what you think if you try it.

I covered the cake with a poured ganache, always incredible.

The cake was sooo yummy.  At the party was a man who owns a catering company.  They don’t do cakes and turn away lots of business.  I’ve been asked to consider taking the business.

Thanks to Jeanne for the poured ganache recipe, Freshkid for the honey tip, and especially Rose for the always awesome recipes!

Veronica

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Posted: 24 May 2009 01:24 PM   [ Ignore ]   [ # 1 ]
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That looks the most YUMMY cake!!!  I would find it very, very hard to resist a slice of that if it was offered to me!  And so chocolatey ! tongue wink

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Posted: 24 May 2009 01:31 PM   [ Ignore ]   [ # 2 ]
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OMG THAT LOOKS SOOO GOOD
So you added MORE butter to the butter cake??
Stupid question….you only made mousselin for the filling…did you make a whole batch and then seperate it and freeze the remainder? Or did you make like a 1/4 batch??

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Posted: 24 May 2009 05:08 PM   [ Ignore ]   [ # 3 ]
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Veronica, that is one yummy looking cake! The ganache is perfect!!!

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Posted: 24 May 2009 07:04 PM   [ Ignore ]   [ # 4 ]
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Veronica, the poured ganache looks shiny and smooth, good job.  Will try the creme de banane mousseline.

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Posted: 24 May 2009 10:42 PM   [ Ignore ]   [ # 5 ]
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Yes to what the others all said, that is one beautiful cake!  Your ganache glaze is perfect and the fruit so elegant.  Great to hear about the extra butter and honey- was this the all-american?

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Posted: 25 May 2009 12:10 AM   [ Ignore ]   [ # 6 ]
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I’m just echoing what all the others have said. Beautifully smooth ganache and so shiny! If you decide to take up the business, good luck and all the best!

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Posted: 25 May 2009 12:10 PM   [ Ignore ]   [ # 7 ]
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Thanks all,

Julie, this was the chocolate cake for 150, using the 2-12 inch layer recipe, pg 487.

Hector, the buttercream has such a refined flavor, not like most would think a banana BC would taste. 

Ski, I read a post somewhere that Rose increased the butter in the recipe to make the cake more moist.  18.5 oz for the 2-12 inch layers and 16 oz for the 6 and 9 inch layers.  I made a batch and a half of MBC pg 244, used most of it, and let my guinnea pigs use the half cup or so left over for the cake tops.

The ganache poured perfectly, thanks for noticing.  I let the first coat rest for about an hour, then recoated.  It sat overnight on the counter although I did refrigerate it for a few hours before transporting.  No condensation at all. 

I’ve got enough ganance left over for a 9 inch cake I think.

V

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Posted: 25 May 2009 01:57 PM   [ Ignore ]   [ # 8 ]
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Here’s the link

http://www.realbakingwithrose.com/2006/10/the_chocolate_wedding_cake_in.html

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Posted: 25 May 2009 03:53 PM   [ Ignore ]   [ # 9 ]
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VERONICA:
  Good day. Thank you for the honorable mention I apprecate it very much. Veronica can you point me in the right direction to view Jeanne’s poured ganache recipe. Thank you before hand.
Good luck to you & enjoy the rest of the day.

  ~FRESHKID. cool hmm

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Posted: 25 May 2009 04:05 PM   [ Ignore ]   [ # 10 ]
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Cass, I believe this is it.

http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/869/

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Posted: 25 May 2009 04:17 PM   [ Ignore ]   [ # 11 ]
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ROZANNE:
  Thank you Rozanne.

  ~CASS.

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Posted: 25 May 2009 07:34 PM   [ Ignore ]   [ # 12 ]
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Thanks Rozanne!  I have both links saved to my faves wink

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Posted: 26 May 2009 12:27 AM   [ Ignore ]   [ # 13 ]
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WOW!!! The ganache looks smooth as silk! Terrific job!

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Posted: 26 May 2009 02:37 AM   [ Ignore ]   [ # 14 ]
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I can’t believe it came out so smooth either!  I guess I should tell how I did it…..

I crumb coated the cake with buttercream, a thin layer but enough to cover any gaps or imperfections.  I think I’ll use more BC next time, for extra flavor.  Then I chilled it in the fridge to set the BC.

I elevated the cake onto my cake turner, so it was more eye level and I could turn the cake if I needed to.  I didn’t much. 

And I poured the ganache while it was warm, strainer in one hand, and a 2 C glass measure in the other.  I started in the middle, then quickly poured the edges.  It all kind of blended together.  I didn’t use a spatula at all.  I think I messed myself up last time using it.

Here’s a pic before it was totally set, after I boxed it.  And one the next morning.  I didn’t even WANT to put that fruit on, I was so proud! LOL

V

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Posted: 26 May 2009 05:24 AM   [ Ignore ]   [ # 15 ]
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Thanks for sharing your technique!

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