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Chocolate cake is boring

post #1 of 15
Thread Starter 

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?

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.

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post #3 of 15
Thread Starter 

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

post #4 of 15
Thread Starter 

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

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.

 

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post #6 of 15

Directions

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.

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post #7 of 15
Thread Starter 
What are gelatin sheets and where do you get it?
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.

post #9 of 15
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post #10 of 15
Thread Starter 
Quote:
Originally Posted by kaylawaylalayla View Post

hhttp://www.thekitchn.com/whats-the-difference-gelatin-p-99070tp://www.amazon.com/gp/aw/d/B0008DIDFI

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 more...lol.

post #11 of 15
Well 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?
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post #12 of 15
One tb****
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post #13 of 15
Thread Starter 
Italian Meringe Buttercream. Princess is an emulsion(stronger than extract) made by LorAnn... It is almond vanilla and citrus. Awesome!!!
post #14 of 15
Oh! Italian buttercream is my favorite! Even though i usually make swiss.
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post #15 of 15
I'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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