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What should I do with these chocolate cake layers?

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I want to make dessert for a family dinner party- I was thinking a layer cake, but I don't know what to use for the filling and frosting. Family doesn't care for buttercream. The cake itself is a moist chocolate cake- I used the hershey's cocoa recipe. Thanks in advance for all your help!

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  1. I would spread the layers with raspberry jam and then fill with stabilized whipped cream (I like to use confectioners' sugar instead of gelatin). You can flavor the cream with cocoa or Amaretto, or both. If you're using liqueur, you can also brush the layers with it before spreading with the jam.

    1 Reply
    1. re: Pia

      Great idea, Pia. I love chocolate whipped cream. I let the cocoa sit in the cream for an hour in the bowl I'm going to whip them in, in the fridge.

    2. I like that with whipped cream, too, as Pia suggested. Another one I've done with it is a mint chocolate ganache topping and then the whipped cream. And, along the mint theme, a thin layer of mint buttercream (I know you said your family doesn't like buttercream but I do a very thin layer, just so you can see the white and taste the mint) and frosted w/ sour cream fudge frosting. It's pretty and elegant with the different layers of colors. Or, you could ditch that mint layer altogether and just do the sour cream fudge frosting for an ultra chocolate decadence.

      http://www.epicurious.com/recipes/foo...

      1 Reply
      1. re: chowser

        Chowser: "a mint chocolate ganache topping and then the whipped cream."

        Oh, that sounds so good.

      2. If you don't mind working with caramel, this Whipped Caramel Ganache Frosting with Salted Caramel is amazing. It's from the Sweet & Salty Chocolate Cake recipe in "Baked: New Frontiers in Baking."
        http://www.food.com/357437

        Another delicious (and easier to prepare) frosting is the Mocha-Mascarpone Frosting from a Bon Appetit recipe for a Coffee-Chocolate Layer Cake. It is light and creamy. You can also use cream cheese instead of the mascarpone.
        http://www.food.com/375493