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
59 comments
Laura says:
Feb 17, 2012
I am thinking of using this recipe as a birthday cake for my little sister, would it still work if i used orange buttercream in the place of the mousse ?
Also, does the recipe make enough to fill 3 shallow 8 inch cake pans ?
Thanks,
Laura x
Louise says:
Feb 18, 2012
You want to make three cakes as in three layers? and not splitting any of the three cakes? How tall are your pans?
Kimberly Smoak says:
Nov 15, 2011
the links aren’t working for me. Has anyone else had this problem?
Anonymous says:
Nov 15, 2011
We are trying to look at it, but at the moment it seems that all goes wrong
It’s really frustrating.
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Sendt: 15. november 2011 19:31
Til: louise@cakejournal.com
Emne: [cakejournal] Re: Chocolate chip cake with raspberry filling
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suzy says:
Apr 6, 2011
this cake suitable for rolled fondant as well ?
Anonymous says:
Apr 6, 2011
Yes, just crumb coat with Italian/swiss meringue butter cream and cover with rolled fondant. You do need to store the cake in the refrigerator because of the mousse filling.
Madi9underwood says:
Sep 12, 2011
do you have any recpies for chocolate mouse
Anonymous says:
Nov 8, 2011
Sorry. No recipe for chocolate mousse.
Fra: Disqus [mailto:]
Sendt: 13. september 2011 00:29
Til: louise@cakejournal.com
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Madi9underwood (unregistered) wrote, in response to CakeJournal: do you have any recpies for chocolate mouse
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bakedelicious says:
Apr 1, 2011
Thanks for the inspiration. Thought you might like to see my interpretation of your beautiful cake. I love your blog by the way… very good readying.
http://bakedelicious.net/2011/04/01/chocolate-and-raspberry-mousse-cake/
bakedelicious says:
Apr 1, 2011
Thanks for the inspiration. Thought you might like to see my interpretation of your beautiful cake. I love your blog by the way… very good readying.
http://bakedelicious.net/2011/04/01/chocolate-and-raspberry-mousse-cake/
Suzanne Noordewier says:
Feb 18, 2011
This cake is sitting in the oven as we speak.. and it’s HUGE! Thanks for sharing your fantastic recipes!
Suzanne
Anonymous says:
Feb 11, 2011
I’m sorry that you had a bad experience but luckily we all have different tastes
Claus Dalby says:
Feb 11, 2011
Kære Louise, jeg er fuld af beundring over dine frembringelser. Du er en utrolig dygtig håndværker.
Anonymous says:
Feb 14, 2011
Kære Claus, Tusind tak! Din kommentar betyder meget for mig.
Crystal_tan1993 says:
Feb 9, 2011
Hmm, may i ask if i bake th chocolate cake and prepare the mousse on a wednesday night, and i store both separtely. And i decorated and do the layering on thursday morning. am i able to keep the cake till sunday afternoon?
Anonymous says:
Feb 9, 2011
Firstly you need to do the filling/layering the same day you make the mousse because the mousse will set “firm”. Also I would not recommend to make it 4 days ahead. I fill my cakes Friday if they will be eaten sat/sun. Depending on how you will decorate the cake, then you can freeze the cake if you are in short time. To do so, level the cake and assemble it with the mousse like shown here: http://www.cakejournal.com/archives/cake-tins and place it straight after in the freezer still in the cake pan. Take it out Friday morning and let it thaw in the refrigerator until Saturday where you decorate the cake. If that’s possible of course.
Crystal_tan1993 says:
Feb 9, 2011
Hmm, what if I do the layering and decorating together on thursday morning. am i able to keep the cake till sat?
Anonymous says:
Feb 10, 2011
You can but remember that the cake must be kept in the refrigerator…
Esther_tan1996 says:
Feb 9, 2011
Hmm, may i ask will the taste be affected if i use blueberries instead of raspberries?
Anonymous says:
Feb 9, 2011
I have not tried it with other fruits yet, than raspberry.
Ellie Sue says:
Feb 9, 2011
Just found your blog, I am new to cake decorating, and this is great!! thanks! http://elliecartebaking.blogspot.com/
Linda says:
Feb 8, 2011
I made this cake today and it is the best recipe I’ve ever tried! The cake turned out perfect. I’m saving this! Thanks for sharing Louise
Anonymous says:
Feb 8, 2011
Yeah!!!! So glad that you liked it Linda
Nkarastamati says:
Feb 7, 2011
Beautiful!!! How many grams is each gelatine sheet because here in Greece different brands have different weight and we count everything in grams.
Anonymous says:
Feb 7, 2011
The gelatine sheets that I have used weigh 1.7 grams each…. Hope that helps?
Joy says:
Feb 7, 2011
Ohh this looks great. I love the combos for the cake.
Claire says:
Feb 6, 2011
Hi Louise
I have recently discovered your blog and I am addicted. After being made redundany this year I have decided to try and make some money out of my hobby …baking and cake decorating. I would like to give this cake a go for a baby shower I am doing for the weekend. I will be making it in a 10″ square cake pan. Do you know how I should adjust the cooking times/temp for it?
Anonymous says:
Feb 6, 2011
Well I have been baking this in three different ovens now and I still haven’t a final cooking time for it. I always set the timer for 1 hour and then go from there. I often bake a lower temp and then a little longer. Cakes gets best this way. I hope you like it
Anonymous says:
Feb 5, 2011
I have added how much gelatin powder to use.
Anonymous says:
Feb 5, 2011
I have it in two sizes
Anonymous says:
Feb 5, 2011
No, I don’t think so
I have added the gelatin powder too.
Anonymous says:
Feb 5, 2011
No, it just makes them better after freezing
Anonymous says:
Feb 5, 2011
Copy past into notepad.
Anonymous says:
Feb 5, 2011
I have added how much gelatin powder you should use in the recipe.
Anonymous says:
Feb 5, 2011
I’m not sure that I understand your question? Can’t you use the cup measurements for the recipe?
Anonymous says:
Feb 5, 2011
I think you can. I have edited the recipe. It should be around 5 tsp of gelatin instead of sheets. How much are there in the envelopes and how much water are needed? Thanks
Kathy says:
Feb 5, 2011
This looks so good! I just love your website and have tried several of your recipes. Thanks so much for sharing with all of us!
Kath Mckeown says:
Feb 5, 2011
Hi Louise,
How long does this cake last I am doing my daughters wedding cake and I would like to do this for one of the layers.
kath.
Anonymous says:
Feb 5, 2011
You can store the cake well wrapped for 1 week. Or you can freeze it. This is only for the cake. If you use the raspberry mousse it will last for max.3 days
Karen says:
Feb 5, 2011
OMGosh…I love this cake plate. Is it old or could I find it somewhere? I have just discovered your sight…can’t wait to get to “know” you!!!
Karen
Anonymous says:
Feb 5, 2011
I bought the cake stand in Copenhagen last year. Don’t know if it can be found elsewhere.
Kinnaryr says:
Feb 5, 2011
Hi.. (1) Instead of fresh berries.. can i use the strawberry crush? the texture of the crush is similar.. thick and sweet. Pls advice.
(2)Also is there a need to add sugar syrup to moisten the sponge before applying the mousse?
Anonymous says:
Feb 5, 2011
I can only say that you would have to try? I am not familiar with strawberry crush. You can use frozen raspberries. I will be adding a strawberry mousse recipe soon.
It is not a sponge cake but you can add a little sugar syrup if you like.
Raphaellebakes says:
Feb 4, 2011
hemmm…. delicious.. I love chocolate cake.. but never try “the raspberry mousse”.. lovely pink color.. gut for girl b’day… can i copy your recipe please?? thanks for sharing.. bless you
Anonymous says:
Feb 5, 2011
The recipe was published for you guys to use so of course you can use it too
If you use it on a blog or similar a ref mention would be nice.
Cakebreak says:
Feb 4, 2011
Wow, I’ve never thought that orange juice would go with chocolate chip cake. I’ll have to try it. Your cake is perfectly leveled and I love the beautiful contrast colors of dark brown and speckled pink. How long would you be able to keep the mousse filling out of fridge?
Anonymous says:
Feb 5, 2011
You can’t really taste the orange juice but it does something with the cake. I have to thank my Agbay cake leveler for the leveling
Anonymous says:
Feb 5, 2011
You can’t really taste the orange juice but it does something with the cake. I have to thank my Agbay cake leveler for the leveling
I_AM_PAM_10 says:
Feb 4, 2011
Not a raspberry fan, but I have a lot of customers that are, so this will be tried for sure on my next order. I have a question…When you say you sometimes spread a thin layer royal icing and sprinkles…Royal icing that gets crunchy hard or do you have another version of a royal icing? Thanks, I so enjoy your emails and posts.
Anonymous says:
Feb 5, 2011
I just either a royal icing that I thin with water, or you can also just mix powdered sugar with a little boiling water. The last one will not get as crunchy as the first one.
Rita says:
Feb 4, 2011
So how do you keep your mousse filling so perfectly even with the sides of your cake? Mine always bulges.
Anonymous says:
Feb 5, 2011
I scrape off any excess mousse. You can see how I fill my cakes here: http://www.cakejournal.com/archives/cake-tins
Anne says:
Feb 4, 2011
Mmmm, looks delicious! Thanks!
Becky says:
Feb 4, 2011
Mmmm….what I love most is the layers of filling are as thick as the layers of cake! We all know the point of eating cake is to eat the filling and icing
Dante says:
Feb 4, 2011
I’ve always loved these two colors; they go so well together and they taste fantastic. Cheers.
Anna ♥ Sugarized says:
Feb 4, 2011
Oh my gosh, Louise! When I read the title of the post, I’m sold!
Thanks for sharing the recipe! 
Andreadrkopp says:
Feb 4, 2011
Hi Louise,
I have a question about the mousse…
As fondant cannot be stored in the refrigerator, is it safe to leave this cake at room temperature for some hours (because of the heavy cream) ?
thanks
Anonymous says:
Feb 5, 2011
You can store fondant cakes in the refrigerator. The problem is when you take the cold fondant cake out and condensation starts (sweating cake) I take my cakes out 1 hour before serving and usually this will be enough for the cake to “dry up” if not a small fan can help. Most important is NOT to touch the fondant while its “wet”. Its worst around summertime or if the humidity is very high.
When my cake is covered with fondant and ready to be put in the refrigerator I place it in a cardboard cake box if the cake can fit inside. This can help a bit avoiding the condensation when taking out the cake.
I have never had any problems with the fondant starting to melt or so. I have been making cakes this way for 7 years now and since we here in Denmark, Sweden and Norway make cakes with fruit mousse we always store them in the refrigerator. If it is a cake with butter cream I would not store it in the refrigerator. Cakes with ganache I would store in my basement where it has a cool temp. But when using mousse you have to store it cold or it will not get firm. I store my fondant in the refrigerator too. Any top decorations and so are place on the cake just before serving.
Paula says:
Feb 4, 2011
hi louise,
beautiful cake and colours……
in summer we have lots of raspberries in the garden, so i will give a try…….
gr paula