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!