Chocolate Cake with Raspberry Filling

chocolate cake with raspberry filling

This chocolate chip cake was the very first cake recipe that I tried out for my first decorated cake. Now seven years later it is still one of my most used recipes. I got the recipe from a danish online cake community but I have made some changes over time. I like to use it for layered cakes, cake bites, 3D cakes or just plain with a spread of thin royal icing and sprinkles on top.

I always like to use a filling together with this chocolate cake. Chocolate ganache or fruit mousse. I used to use a store bought mousse mixture but nothing beats a good home made fruit mousse. So when I saw a tv program with a danish pastry chef making raspberry mousse I thought I would give it a try.

I hope that you will enjoy the chocolate chip cake with raspberry filling just as much as I do.

Chocolate chip cake
Raspberry mousse

Happy Caking!

Louise

Louise
Louise is the founder and editor of CakeJournal. She's a passionate, self taught, cake artist who has been doing cake decorating since 2002.
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Comments

  1. says

    Hi, thank you so much for sharing the recipe for the raspberry mousse. I made a chocolate layer cake for my husband’s birthday yesterday and it was really delicious. We’re not keen on very sweet frosting/fillings so the mousse was just perfect. I also put a little whipped cream and grated chocolate on top with the candles just for effect. Will definitely make it again.

  2. Irene says

    Hi I have a quick question about the gelatine sheets used in the mousse. there are different types of gelatine sheets. for example I can get sheets of titanium strength. I have also seen gold strength. does it matter what type???

    • Louise says

      We only have one type of gelatine sheets here in Denmark, so I don’t know which strength you should use. Sorry.

  3. Cathlene says

    Hi Louise
    I love your blog and finally had a go at this chocolate chip cake, but using gluten-free flour. Unfortunately the mix was very runny and the choc chips sank to the bottom. The cake didn’t really rise and is very dense. It tastes great though so I want to have another go. Before I start playing around with quantities of flour (adjustment sometimes required with gluten-free), can you please let me know roughly how many mls the orange juice amounts to for you with your ‘large’ oranges. The oranges I used were quite large and I’m wondering if they were just too big.
    Thanks, and keep inspiring!
    Cathlene

    • Louise says

      Firstly it is a very runny/thin cake batter so nothing wrongs there. However you can mix the choc chips with a little flour just before adding them to the mixture. This helps to prevent them from all sinking. Also try and chop some of the chips too.

      You should be using about 300 ml of orange juice. I hope that you succeed with the gluten-free adjustments :-)

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