I make a dark chocolate cake with a raspberry pastry filling (like a baked raspberry pie, not a jam) And I make a devil foods chocolate cake with a chocolate mousse filling. But this is even better! I'm going to add this to my wedding cake flavor, filling, and frosting choices. I usually make a Framboise Mock Whip Frosting for the dark chocolate cake with the raspberry filling, and a Champagne Mock Whip Frosting for the devils chocolate cake with a chocolate mousse filling. It never occurred to me to put a chocolate frosting on either of them. Thanks for the new ideas. Brilliant! My only constructive criticism, as a Wilton Method Instructor, is that where you say to pipe rosettes, they are a simple drop. A rosette is made in a swirl, and can even look like a rose if done correctly - hence it's called a rosette.

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