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
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69 comments
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?