I have to make a wedding cake for Dec. 16. Two layers are chocolate with chocolate mousse filling. I cannot find a strong firm chocolate cake recipe. They either come out too moist which won't hold fondant or too dry. Any ideas? And chocolate mousse filling one that will hold at least for two days on a shelf. The cake is pretty elaborate. So decorating has to be done for two days.
Also, fondant has to be that autumn brown...any ideas on coloring?
Thanks
I have made this recipe...it is very very good chocolate cake, and it was firm enough to sculpt.
http://www.cakecentral.com/cake_recipe-2163-39-Darn-Good-Chocolate-Cake.html
Chocolate mousse needs to be refrigerated; however, whipped chocolate ganache does not.
Here's a recipe if you're interested:
http://www.cakecentral.com/cake_recipe-2328-10-Whipped-Chocolate-Ganache.html
http://www.cakecentral.com/cake_recipe-2358-11-Whipped-Chocolate-Ganache-II.html
Or Nutella, either alone or mixed with b/c might work.
if u make the chocolate "mousse" out of pudding or pastry pride (shirley w has a recipe posted) it wont have to be refrigerated
I will try both cakes today....I will post another question later.
ShirleyW's bavarian cream recipe uses Pastry Pride and pudding mix, and is refrigerator stable for a week:
http://www.cakecentral.com/cake_recipe-2396-0-Bavarian-Cream-Filling.html
Found this thread on Pastry Pride and refrigeration:
http://www.cakecentral.com/cake-decorating-ftopict-46091-cool.html+whip+refrigerate
Although Rich's Bettercreme states the product, once whipped is shelf stable for 7 days:
http://www.cakecentral.com/cake-decorating-ftopict-14993-mousse.html+refrigeration
However, a faux mousse recipe using Cool Whip and pudding mix, though non-dairy, requires refrigeration (per email from Cool Whip).
About the chocolate ganache - it doesn't require refrigeration (as in the above case) but I normally refrigerate it until ready to use.
HTH
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