I am filling a chocolate cake with a rasberry mousse...would you suggest putting a thin layer on ganache on cake before filling? I am afraid the mousse will soak into cake...I am using fresh rasberries cooked with a gelatin and then mixed with whipped cream. thanks for you advcie.
Nope, no need to coat with ganache. I use the same with strawberries and it works beautifully.
My husband is super sensitive to the soggy factor. I put a thin layer of BC between the mousse and the cake just for insurance. Ganache would do the same thing.