Chocolate Cake Is Boring

Baking By BatterUpCake Updated 12 Jun 2013 , 7:53pm by kaylawaylalayla

BatterUpCake Posted 12 Jun 2013 , 12:44am
post #1 of 15

I have an order for a chocolate graduation cake. At first they wanted choc icicng too (blech). Now they are going to go with the Italian Meringue buttercream. I would like to use a filling and since I know thwy like chocolate I was thinking whipped ganache. Buuuut...I have never tasted it. I like my cakes to be over the top special....what other light, airy filling could I use? Many people have never had anything but grocery store cakes so they don't even know what they would want. People tend to give me a lot of leeway since I am not yet a Pro and they have heard good things about me.....Soooo, any ideas for a light fluffy chocolate...possibly halelnut or coffee/choc filling?

14 replies
kaylawaylalayla Posted 12 Jun 2013 , 12:47am
post #2 of 15

chocolate mousse?

nutella mouse?

you could always flavor the ganache with a liquor, like Frangelico or Kahlua before you whip it

I have a really good recipe for dulce de leche mousse from cia cookbook, if you were interested.

BatterUpCake Posted 12 Jun 2013 , 1:14am
post #3 of 15

Mmmmm..nutella mousse..or whip the ganache with irish cream?

BatterUpCake Posted 12 Jun 2013 , 1:19am
post #4 of 15

interested in the dulce le leche recipe too. Because I do this kind of stuff I never end up turning a profit. But I just enjoy making a delcious product and getting some of my costs back. Soon I need to start raising prices

kaylawaylalayla Posted 12 Jun 2013 , 3:02am
post #5 of 15

ok you'll have to bear with me. this is my absolute favorite recipe. all I did was photo copy it from the book, since the book was not mine and I've used it a lot.


kaylawaylalayla Posted 12 Jun 2013 , 3:19am
post #6 of 15


Step 1. whip heavy cream to medium peak

step 2. bloom your gelatin sheets in cold water

step 3.mix half the sugar with the egg yolks, heat over a double boiler, whisking constantly.

step 4. once the egg yolks are heated to 160 remove from heat and put on mixer using whisk attachment, and whip until ribbon stage ( and cool)

step5. add the restof the sugar to egg whites and heat over double boiler, stirring constantly until sugar is dissolved.

Step6. heat dulce de leche over double boiler, add gelation to melt.


with your dulce de leche cooled slightly, add the egg yolk mixture. then add 1/3 of the egg whites, and then carefully fold in the rest. add whipped cream. this mixture may be a little liquid depending on how you mixed. let it set up in the fridge for a while and you can pipe it to fill the cake or spread it with a spatula.

BatterUpCake Posted 12 Jun 2013 , 12:08pm
post #7 of 15

AWhat are gelatin sheets and where do you get it?

cazza1 Posted 12 Jun 2013 , 12:11pm
post #8 of 15

I recently made a really dense chocolate cake, filled with a chocolate mousse and covered with chocolate ganache and it was divine.

BatterUpCake Posted 12 Jun 2013 , 4:12pm
post #10 of 15
Originally Posted by kaylawaylalayla 


Here is a link you may find helpful

the link is no good :-( Well I made 2 layers of the WASC chocolate recipe using Kona coffee in place of the water. Chocolate ganache filling with Bailey's Irish Cream and IMBC....havent decided what flavor to put in there. I think the Princess flavor (Vanilla, almond & hazelnut) will be good. Hope they LOVE it...I really need to charge

kaylawaylalayla Posted 12 Jun 2013 , 4:22pm
post #11 of 15

AWell good luck! The link basically says that 4 sheets of gelatin is equal to on tb of powdered. That sounds delicious. What is imbc? And princess flavor sounds great! Using extracts?

kaylawaylalayla Posted 12 Jun 2013 , 4:22pm
post #12 of 15

AOne tb****

BatterUpCake Posted 12 Jun 2013 , 7:37pm
post #13 of 15

AItalian Meringe Buttercream. Princess is an emulsion(stronger than extract) made by LorAnn... It is almond vanilla and citrus. Awesome!!!

kaylawaylalayla Posted 12 Jun 2013 , 7:51pm
post #14 of 15

AOh! Italian buttercream is my favorite! Even though i usually make swiss.

kaylawaylalayla Posted 12 Jun 2013 , 7:53pm
post #15 of 15

AI've never heard to the butter creams refered to with the meringue in the name before I came to cake central. But noe I think I get it lol.

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