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Chocolate raspberry cake for children


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8 replies to this topic

#1 Franci

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Posted 26 January 2014 - 07:28 AM

Hi. My daughter is turning 3 and I need some ideas for a chocolate raspberry cake. I'm not very ambitious when comes to pastry, I like to keep it simple.

For sure I need a cake that is light and can please young children. Maybe simply raspberry jam as filling  and a ganache to cover.

I appreciate also some ideas for decorating the cake.

Thanks!


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#2 BeeZee

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Posted 26 January 2014 - 07:33 AM

One thought is that many 3 year olds are picky about seeds, so maybe the raspberry part could be mousse layer? Unless you use seedless jam...
"Only dull people are brilliant at breakfast" - Oscar Wilde

#3 Franci

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Posted 26 January 2014 - 07:36 AM

Yes, I already thought about it, I'll pass the jam through a tamis!



#4 Mjx

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Posted 26 January 2014 - 07:41 AM

I regularly make ATK's devils' food cake with their ganache frosting, and a strained jam filling between the layers. This has been incredibly popular with people of all ages (well, between 1 and 87 years of age, anyway, including many small children).

 

It's also very straightforward to make, and doesn't require finicky handling or storage, so you can make all the components ahead of time, and put it together really quickly.

 

I've made a few other cakes, including chocolate ones, over the years, and nothing comes close to the enthusiasm with which this one is greeted (if are interested, but don't have access to Cook's Illustrated or their site, let me know, and I'd be happy to PM you the recipes).


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#5 Franci

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Posted 26 January 2014 - 07:50 AM

Yes, Michaela! If you could PM the recipe would be really great! Thanks ;-)



#6 pjm333

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Posted 26 January 2014 - 09:13 AM

Here is a recipe for a chocolate raspberry cake & a Chocolate raspberry mousse. 

 

CHOCOLATE RASPBERRY CAKE     350 DEGREES

 

9 OZ CHOCOLATE SEMI OR BITTER

6 OZ BUTTER UNSALTED

7 OZ RASPBERRY JAM - SEEDLESS

1 T FRAMBOISE - OPTIONAL

4 EGGS

3/4 C SUGAR

9 T A.P. FLOUR

3/4 t BAKING SODA

1 t SALT                              SPRAY A 8" OR 9" PAN WITH PAM, ADD PARCHMENT CIRCLE AND SPRAY AGAIN.

 

          MELT CHOCOLATE & BUTTER ADD JAM & FRAMBOISE. BEAT EGGS & SUGAR IN MIXER TILL RIBBON STAGE, ADD CHOCOLATE MIX. SIFT DRY INGREDIENTS AND ADD TO CHOCOLATE MIXTURE. BAKE TILL TESTER COMES OUT CLEAN.

 

CHOCOLATE & RASPBERRY MOUSSE

 

6 OZ HEAVY CREAM

6 OZ GLUCOSE

18 OZ RASPBERRY PUREE - REDUCED TO 9 0Z

1 t SALT

11 OZ MILK CHOCOLATE

2 T FRAMBOISE - OPTIONAL 

5 GELATIN SHEETS - SOAKED AND DRAINED

20 OZ HEAVY CREAM BEAT STIFF PEAK

 

   BRING HEAVY CREAM GLUCOSE & RASPBERRY PUREE, SALT TO BOIL, ADD CHOCOLATE, FRAMBOISE & GELATIN. MIX TILL MELTED AND SMOOTH. COOL DOWN TO ROOM TEMP & PLACE IN A BOWL & FOLD IN HEAVY CREAM.


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#7 Lisa Shock

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Posted 26 January 2014 - 02:06 PM

I mix strained jam with a simple american buttercream to make a flavored filling that is colorful and can be seen better than jam alone. -By american buttercream, I mean the recipe that appears on the box of powdered sugar which uses real butter, a little milk and my homemade vanilla extract. I cut down on the milk amount a little when adding jam.


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#8 Franci

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Posted 26 January 2014 - 06:51 PM

Thanks to Michaela and Pim for the recipes! Now I just need to experiment and I might think about the buttercream as well, thanks Lisa.



#9 Mjx

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Posted 27 January 2014 - 12:34 AM

Any time :)


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