Whats Your Favorite Filling For Chocolate Cake?

Decorating By MessMaker Updated 10 Aug 2010 , 5:45pm by xanikesmom

MessMaker Posted 26 Jul 2010 , 6:03pm
post #1 of 32

Getting ready to start playing with recipes, to compile a menu of flavors to offer when asked to make cakes...(Watch out I am broadening my horizons).

I am wondering what fillings go best with chocolate cake, WASC, Lemon cake, carrot, pumpkin, ect...

Also what kind of cake would you use for Bavarian Cream?

31 replies
tmgarcia_98 Posted 26 Jul 2010 , 6:21pm
post #2 of 32

For chocolate cake, I like to first drizzle the cake with a caramel syrup, then fill with cream cheese frosting. You can also add in a layer of crushed pecans.

lacklin Posted 26 Jul 2010 , 7:27pm
post #3 of 32

I like filling chocolate cakes with more chocolate -- mousse, ganche, chocolate buttercream... Also, I like filling with raspberry buttercream.

HobbyCaker Posted 26 Jul 2010 , 7:40pm
post #4 of 32

Big hit with my friends and family is filling with Oreo Cookie Fluff, also Whipped Ganache, and Raspberry anything!

mamawrobin Posted 26 Jul 2010 , 7:41pm
post #5 of 32

Chocolate buttercream, whipped chocolate ganache, anything chocolate. thumbs_up.gif

sillywabbitz Posted 26 Jul 2010 , 7:42pm
post #6 of 32

I like to use chocolate mouse with a hint of almond extract. It usually gets really good reviews. I make my chocolate mouse with bettercream, chocolate pudding and a couple teaspoons of almond extract.

If you don't have bettercream, you can use pudding and heavy whipping cream but that has to be refridgerated.

JulieMN Posted 26 Jul 2010 , 10:14pm
post #7 of 32

Mint Buttercream

bridge72 Posted 27 Jul 2010 , 1:07am
post #8 of 32

Maybe a layer of ganache topped with a banana buttercream and crushed pecans or peanuts??? Thinking of a chocolate covered banana with nuts....

bimmer Posted 27 Jul 2010 , 3:12am
post #9 of 32

it'll be more chocolate for me! Either chocolate ganache or choc ganache buttercream

kimbordeaux Posted 27 Jul 2010 , 3:30am
post #10 of 32

Chocolate WASC with dulce de leche filling, mmm...

tesso Posted 27 Jul 2010 , 3:46am
post #11 of 32

raspberrry or black cherry preserves. Or ganache and caramel sauce.

All4Show Posted 27 Jul 2010 , 3:55am
post #12 of 32

I just did a chocolate cake filled with chocolate truffle filling followed by a layer of blackberries and then chocolate mousse. Yummy!

Rose_N_Crantz Posted 27 Jul 2010 , 4:21am
post #13 of 32

Chocolate cake with Cookies and Cream filling! Mmmmmm!!!!!

thatslifeca Posted 27 Jul 2010 , 5:00am
post #14 of 32
Quote:
Originally Posted by tesso

raspberrry or black cherry preserves. Or ganache and caramel sauce.




thumbs_up.gifthumbs_up.gifthumbs_up.gif OMG I want some chocolate cake now!!!!

PiccoloChellie Posted 27 Jul 2010 , 5:13am
post #15 of 32

Orange buttercream with chocolate cake. Sub orange extract for vanilla in your regular recipe and add orange zest to taste. YUMMMMMMMM!

With WASC I like pomegranate molasses, raspberry or strawberry jam goes great with lemon, and carrot cake is awesome with a pecan cream cheese icing. Pumpkin cake I'd do an apple butter or a pumpkin butter. thumbs_up.gif

infinitsky Posted 27 Jul 2010 , 5:35am
post #16 of 32
Quote:
Originally Posted by PiccoloChellie

With WASC I like pomegranate molasses




Do you mind sharing how you use pomegranate molasses as filling? Do you have a recipe?

PiccoloChellie Posted 27 Jul 2010 , 5:57am
post #17 of 32
Quote:
Originally Posted by infinitsky

Do you mind sharing how you use pomegranate molasses as filling? Do you have a recipe?




I use it like any jam-type filling. It's also really good with a little raspberry or blackberry preserve dolloped on top.
Here's my recipe - I reverse engineered a savory sauce my OH makes to top sauteed chicken so I could use it in sweet form:


2 quarts pomegranate juice
1 cup sugar
Pinch salt

Put the above into a large saucepan over medium heat and stir occasionally until the sugar is dissolved.
Bring mixture to a low boil, reduce the heat to low/medium-low. Simmer gently for 90-120 minutes, stirring occasionally, until the liquid is reduced down and very thick, about the consistency of honey.
Remove from heat and let cool to room temperature. It should be very thick, like molasses. If it's still kinda runny, put back over the heat and reduce further.
Store in the refrigerator.

When filling a cake, lay down a thin layer of buttercream because this tends to soak into the cake after a couple days.

Yes, it's important to cook it that slowly and for that long. If you boil it like mad chances are good it'll burn, so low & slow is the way to go. (HA!). I usually put it on the lowest heat and once it hits a simmer check on it every 10 minutes.
Oh, and don't stick your finger in this stuff til it's cooled off because it's like delicious napalm.


I also like to warm it slightly, just so it's a little runnier, and dip petit fours into it before coating them with poured icing. I had some of those on a dessert table not too long ago and apparently they went super fast; people were asking for more.
It's good stuff. thumbs_up.gif

jerseygirlNga Posted 27 Jul 2010 , 6:11am
post #18 of 32

Its a toss up for me Orange Buttercream with mini chocolate chips that have been coated with some Grand Mariner...it compliments the simple syrup made with Grand Mariner.

OR

Raspberry Buttercream with simple syrup made with Chambord.

butterfly23 Posted 3 Aug 2010 , 1:32am
post #19 of 32

jerseygirlNga can you share your recepies ts a toss up for me Orange Buttercream with mini chocolate chips that have been coated with some Grand Mariner...it compliments the simple syru Grand p made withMariner

Lita829 Posted 3 Aug 2010 , 1:49am
post #20 of 32

Great thread.....who doesn't like chocolate icon_biggrin.gif . I LOVE mint buttercream with a ganache covering. Other favs with chocolate cake are peanut butter buttercream, mocha buttercream, and chocolate ganache buttecream.

mimido Posted 3 Aug 2010 , 1:52am
post #21 of 32

I use Bavarian cream filling with Butter Pecan cake YUM !

mirda6275 Posted 3 Aug 2010 , 2:12am
post #22 of 32

First I coat the cake with some Raspberry Vodka, then a layer of Dark Chocolate Ganache and Raspberry filling (preserves, puree etc).

or salty Peanutbutter buttercream/mousse

lecrn Posted 3 Aug 2010 , 5:02pm
post #23 of 32

Choc. cake goes so good with so many fillings!
Chocolate ganache, chocolate truffle, orange truffle, nutella, pnut butter.

CookieD-oh Posted 3 Aug 2010 , 5:17pm
post #24 of 32

I love chocolate cake with mint buttercream. Or orange creamsicle filling.

BlueBurd Posted 3 Aug 2010 , 5:24pm
post #25 of 32

Peanut-butter buttercream....then frost with chocolate ganache. Like a big reese's pb cup!

lyndim Posted 3 Aug 2010 , 5:34pm
post #26 of 32

I like the reeses idea!

BlueBurd Posted 4 Aug 2010 , 6:45pm
post #27 of 32

Just replace 2T Peanut Butter for 2T Butter and it still comes out light enough to color (though not white of course). I think I got it from an old Betty Crocker or Better Homes/Gardens cookbook?

BeanCountingBaker Posted 4 Aug 2010 , 7:06pm
post #28 of 32

Chocolate Cake - Nutella Buttercream

Bavarian Cream - Butterpecan Cake

WASC - Rasberry Puree or Strawberry Cream Filling

Pickulz Posted 5 Aug 2010 , 5:46pm
post #29 of 32

I have never tried Nutella BC- but that has got to be YUM!!!!
What a wonderful idea! Do you just add Nutella to the usual BC recipe?

Have you tried Nutella BC for a yellow cake? I am making a cake soon..yellow sponge..would love to put in Nutella in that!

mrscunningham Posted 10 Aug 2010 , 5:22pm
post #30 of 32

I usually melt some peanut butter chips, and add some whipping cream.. It is delicious!! Then I frost the whole cake with whipped cream.. Yum.. I'm actually making that in two weeks for my boss's birthday.

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