Do you have a tried and true recipe for a good fudge filling in a cake? Am I just looking for a thick ganache?
I always use ganache and call it fudge filling, my customers go nuts for it. You can also add some espresso (instant) to it and call it mocha fudge. That's the route I would take, can't go wrong with a good ganache!
wisk some glucose syrup or corn syrup into the ganache while it is warm and you will get a shiny fudge-like consistency instead of pure truffle.
I actually use the recipe from for chocolate icing on the back of the Hershey's cocoa box--it's very thick and rich (I wouldn't frost with it), and people rave about it as a filling.