Comments on: Chocolate Cake with Raspberry Filling

By: Sydney Winkler

Sydney Winkler — Tue, 18 Apr 2017 14:02:35 +0000

In reply to Elaine. The recipes should be there now. The site was down for design changes yesterday. We apologize for the inconvenience! Happy baking!

By: Elaine

Elaine — Tue, 18 Apr 2017 00:35:12 +0000

Hi Louise
I love this recipe and made it a few years ago for my mother’s birthday. I’ve just gone to the kitchen all set to make it for my daughter’s 4th birthday tomorrow and the recipes won’t load! My internet is fine and I’ve tried on phone, tablet and laptop, but it says the server isn’t responding. Does anyone have a cope of this recipe PLEASE because I am on a timeframe and losing time quickly!
Thanks

By: Bridget

Bridget — Wed, 04 Sep 2013 20:41:39 +0000

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.

By: Louise

Louise — Sun, 10 Jun 2012 10:04:35 +0000

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

By: Irene

Irene — Sun, 10 Jun 2012 06:01:06 +0000

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???

By: Louise

Louise — Tue, 24 Apr 2012 20:46:55 +0000

In reply to Karen. It's not that you can't do it. I just never use the fan for my cakes. I find that it makes a hard crust and that the top of the cake bakes faster than than the rest of the cake.

By: Louise

Louise — Tue, 24 Apr 2012 20:30:33 +0000

In reply to Cathlene. 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 :-)

By: Cathlene

Cathlene — Tue, 24 Apr 2012 10:20:01 +0000

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

By: Karen

Karen — Thu, 19 Apr 2012 20:17:09 +0000

Why can you not use a fan oven for some of your cakes?

By: Louise

Louise — Wed, 29 Feb 2012 19:58:34 +0000

In reply to Janessa. I have never tried this with melted chocolate all these year that I have baked this cake. Always used the choc chips. So I can only say that you will have to try it out.