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: 25 May 2009 12:10 PM   [ Ignore ]   [ # 1 ]
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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 07:34 PM   [ Ignore ]   [ # 2 ]
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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 ]   [ # 3 ]
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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 ]   [ # 4 ]
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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 12:53 PM   [ Ignore ]   [ # 5 ]
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Ski,

My cake turner is just a smidge smaller than the 12 inch round cake board, so I didn’t use wax paper underneath.  I DID use it under my cake turner to catch the ganache as it dripped down onto the counter.  I then just scooped the excess back into the bowl when I was done. 

I slid my bench scraper underneath the cake board to lift it off the turner.

Thanks, Patrincia!

V

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Posted: 26 May 2009 10:19 PM   [ Ignore ]   [ # 6 ]
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Beautiful cake, Veronica! You definitely deserved to be proud! Keep us posted on the catering business, if you decide to take up the cake orders…

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Anne

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Posted: 27 May 2009 02:46 AM   [ Ignore ]   [ # 7 ]
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Here’s another something interesting.  At least for me.

I’d made a batch of chocolate glaze for another cake last month.  I wasn’t particularly concerned with the percentage of chocolate I used, there was grocery store bittersweet (don’t know the percentages on that brand), and 2 ounces of unsweetened chocolate.  It melted up fine, but I felt like I had to use a spatula to spread it on the cake.  I’d only done a glaze once before, and it wasn’t cute.  I’m thinking the chocolate on that one was too high in chocolate solids (am I saying that right?).

The chocolate I used for this cake was Ghirrardelli’s bittersweet, 60%.  I’ve thawed both bags of leftovers, and look at the fluidity of each bag.  The one on the left is my hodgepode, or higher percentage.  The right is the Ghirardelli.

Vets, is it the brand, the percentages, or what?  I’m marrying the bags together for a test cake tomorrow. 

The square cake is with the first batch.

V

PS, Notice how much glaze is left over from this recipe.

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Posted: 27 May 2009 03:49 PM   [ Ignore ]   [ # 8 ]
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I’m thinking cocoa mass as well.  Same recipe, same technique, I even used a thermometer for the first batch. 

There shouldn’t be a problem with me combining the two should there?

Thanks Bill!

Veronica

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