Recipes

Chocolate chip cake with raspberry filling

by Louise on Feb 4, 2011 • 16:40 69 Comments

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

About 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. | View all posts by Louise →

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Karen says:

Apr 19, 2012

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

Louise says:

Apr 24, 2012

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.

Janessa says:

Feb 28, 2012

Would i be able to melt the chocolate chips for the batter for a deeper chocolate taste? Would that effect anything in a negative way?

Louise says:

Feb 29, 2012

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.

Janessa says:

Feb 28, 2012

What temp would i use to bake this cake?

Louise says:

Feb 29, 2012

350 F (175 C) http://cakejournal.com/recipes/chocolate-chip-cake/

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.
Fra: Disqus [mailto:]
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.