Comments on: Quadruple Chocolate Cake

By: PastryPal

PastryPal — Tue, 07 Sep 2010 02:10:32 +0000

Asbjorn — Normally it would set up by now, yes. All I can think of is that perhaps the brand of chocolate you’re using is different and it sets up differently in the fridge. You can still try creaming the butter, and pouring in the liquidy stuff. Then whip all of it. It may still become fluffy because you are essentially whipping the cream.

By: Asbjorn

Asbjorn — Sat, 04 Sep 2010 22:18:22 +0000

So… I’m in the process of making this cake.. however, the first part of the Chocolate frosting recipe isn’t working for me, it’s been like 5 hours in the fridge and it’s still liquid… It should have stiffened up by now, right?

By: rams

rams — Wed, 04 Aug 2010 16:07:11 +0000

Wow….that cake looks so yummy….i’m going to make it for my sons birthday party…But i need some help I’m also making some mango mousse cake with mirror glaze.Does it taste good if i make mirror glaze instead of chocolate sauce..and is the milk chocolate same as semisweet chocolate..please help me..

By: PastryPal

PastryPal — Thu, 22 Jul 2010 14:19:55 +0000

Laura — Congratulations! That’s amazing! I wish I could say there was something in the cake…
As far as the chocolate caramel mousse, my estimate would be to make a batch and a half, or even make a double batch, and once you pour it in the cake layers, if there’s any left over, pour it into glasses to enjoy alone.

By: Laura

Laura — Mon, 19 Jul 2010 11:53:05 +0000

This cake is the most delicious thing ever! I asked for it as a birthday present from my boyfriend. He’s not my boyfriend anymore now – because he used the cake to propose to me!

On a different note – how much of your Caramel Chocolate Mousse do I need to use as layers for this cake? There are some more birthdays coming up, and I would like to make different versions, as this cake is my one and only special cakes of all times now.

All the best from a very happy little girl!