Comments on: Banana Choco Hazelnut Cake

By: Becky

Becky — Thu, 26 Dec 2019 16:50:17 +0000

This looks amazing! Can I substitute two 6” pans for three 9” pans?

By: Kim

Kim — Sun, 21 Oct 2018 14:42:22 +0000

I made this cake for my son’s birthday and though it turned out okay, there were definitely issues. I used 8” cake pans, my fault for not paying attention to the 6” pan recommendation but I wouldn’t have gone out and purchased them anyway, but I would have doubled the cake recipe so that the layers were thicker. I do agree with previous comments about the bananas, it would help to know how much in cup size vs just 3 bananas because the size can vary a lot! Mine were obviously too big because although my cake was cooked “toothpick clean” it was very dense. On the oh most awesome side, the icing was PERFECT! First time making a meringue and it was perfect!!! (I even had to put the meringue in the fridge overnight because I didn’t have enough butter and I was able to reheat it on double boiler to breakdown the sugar and it held perfectly! The icing was never runny. I did cut the recipe for the chocolate in half based on other reviews and it was also awesome! I absolutely will make this again because although there were minor issues, the flavor/taste was awesome!!

By: Briony

Briony — Thu, 02 Aug 2018 07:59:27 +0000

This cake isn’t amazing I doubled the recipe and used 8.5” pans to cater for a group. It was a hit!

By: Jade

Jade — Thu, 12 Jul 2018 00:28:47 +0000

In reply to Carrie Sellman. Thanks, so glad I read this before I started! Looks amazing well done

By: Carrie Sellman

Carrie Sellman — Tue, 13 Feb 2018 16:59:24 +0000

In reply to Noemie. I'm sorry Noemie, we have not tested this recipe without banana.

By: Carrie Sellman

Carrie Sellman — Tue, 13 Feb 2018 16:58:45 +0000

In reply to Neda Alia. A candy thermometer is really the only way to be certain that the egg mixture has reached 160 degrees, which is the temperature needed to kill any bacteria that may be present in the egg whites. Most grocery stores, Target, Walmart, etc will have an inexpensive candy thermometer for around $4 to $5. Or you can snag a good one on Amazon.

By: Carrie Sellman

Carrie Sellman — Tue, 13 Feb 2018 16:57:36 +0000

In reply to Alyssa. This style of buttercream uses regular, granulated sugar. Not powdered sugar. You start by making a meringue (egg whites and regular sugar whipped together) and then blend in the butter to create creamy emulsion.