I am making a cake for my Mom's upcoming birthday dinner. I want the cake to be a raspberry chocolate mud cake with a chocolate-raspberry-violet filling. I was thinking of a raspberry flavored IMBC for the outside. Is that to much raspberry? Would I be better off with a vanilla IMBC instead or plain chocolate ganache? I would appreciate any opinions or suggestions for other possible butter cream flavors that might go with that cake filling combo.
what about the choco/rasp cake with lavender bc and filled w/choco ganache --
make a cake that i call "hot fudge" but it's a play on words -- it's a spicey cayenne and hot cinnamon fudgie choc cake aka 'hot' fudge but i fill it with a sourcream/cream cheese filling and a vanilla smbc -- the cake is the star of the show --
so in your raspberry case an idea is to make one of the raspberry elements the star probably the cake and use the other flavors as back up singers --
but the idea of a choco/rasp/violet...wait i was thinking lavender not violet -- what does violet taste like?
It is kind of hard to describe. A sweet floral taste is about as close as I can describe it. Not near the floral taste that lavender has but a much lighter taste. What I was going to make the filling out of is a raspberry-violet preserve.
wow that sound awesome -- it won't get lost in all the heavy flavors in there will it?
I am hoping not. Maybe I should just make the filling raspberry-violet and drop the chocolate in the filling.that way the violet doesn't have to compete with that layer of flavor.
i think that's a good idea -- it leaves your flavors more defined