I was just wondering if you would need to put this in the fridge. Sorry I had a recipe here, but it was pointed out to me that it shouldn't have been. Thanks for that!

I would assume that due to the fresh raspberries, it would have to be refrigerated. Ganache & preserves are usually OK, but I think fresh/frozen fruit always has to be refrigerated.

Just my thinking.

I would also think that it would need refrigeration due to the heavy whipping cream that is used in the recipe. Boy, it sure does sound good though.

Any suggestions for something similar that wouldn't need to go in the fridge, or options for fillings that would go with chocolate mud cake?
Thanks again for your help!

whip raspberry preserves (strained of course) into BC frosting, can be white or chocolate and fill w/ that. then doesn't have to be in fridge.

Any ideas for a bride that wants custard. This cake has to travel about 4 hours in the car? I know I can't give her custard, but it would be nice to give her a list of other options.
Thanks again.

For the custard, try the ones that come in a sleeve at the bakery supply/online. I understand that they don't have to be refrigerated, but double-check with the supplier.

The custard in the sleeves does have to be refrigerated, however, if your car is cool (add blue ice to the boxes?) it should be fine if you start out with a fully chilled cake direct from the fridge.

I can't seem to find anywhere to buy them in Australia, so I think by the time I paid for them it would cost more than $30 (shipping). Also the cake will be delivered the day before the reception and I can not sure where they plan to keep it (I'd better find out)
Thank again

I don't know if you've decided against the raspberry ganache, but you don't have to worry so much about refridgeration. The heavy cream isn't going to give you that much of a problem once in the ganache. The same reason that truffles can sit out for a while and not go bad. As long as the cake is kept in a cool place (air conditioned), you don't have to worry about the ganache. Even if it is outside for a couple hours, you'll be fine. As far as getting the raspberry flavor without using fresh raspberries, you can do two things, use the frozen raspberries, but puree them before putting them in the ganache. Also, I wouldn't recommend adding the preserves, because that may make your ganache too sweet. You want the chocolate flavor to come out as well as the raspberries. To bring out the flavor of the raspberries, add in about 3 tablespoons of a raspberry liqueur like chambord. If you add it in while the ganache is semi-warm (after all ingredients have been combined) the heat will evaporate the alcohol, but you'll be left with the perfect balance of raspberries and chocolate.

Actually, because the raspberries do not have sugar added to them and also due to the nature of raspberries, this recipe should be kept refrigerated with an out time of approximately 2 hours. The raspberries are not cooked in sugar which is unlike a raspberry jam.
Hope that helps.
Hugs Squirrelly Cakes

If you want to use a ganache for your mud cake, I use white chocolate ganache on all my mud cakes here in Australia. I also know that boonenati uses ganache on her muds in Victoria. They need no refrigeration and keep very well. I cover mine in fondant after, as does Boonenati most of the time too.

Again I am so sorry for posting the recipe. I did a search under fillings and I came across the site, I didn't think to check if they were copyrighted- please forgive me all. Thanks also so much for all the ideas. Very interesting about the alcohol. It is an adults only party, so that wouldn't be an issue. Sounds yummy too! White chocolate ganache also sounds nice. I haven't tried the white one, but the chocolate one is delicious.