Fudge Filling

Baking By pinkcowgirl Updated 19 May 2014 , 1:50pm by -K8memphis

pinkcowgirl Posted 24 May 2013 , 6:34pm
post #1 of 21

I have looked everywhere, and I am not having much luck lol. I need a good recipe for a fudge filling. Thanks in advance.

20 replies
manddi Posted 24 May 2013 , 6:42pm
post #2 of 21

AI just Googled "fudge filling for cake" and had several recipes pop up; all of which sound wonderful! ... now I want fudge...

pinkcowgirl Posted 24 May 2013 , 6:47pm
post #3 of 21

sorry about the craving, lol I have tried that and didn't get anything worth using. I will try again. thanks for the help icon_smile.gif

kazita Posted 24 May 2013 , 6:56pm
post #4 of 21

AI simply use herseys hot fudge topping as filling in between my cake layers.....its to die for and quite yummy.

AnnieCahill Posted 25 May 2013 , 12:35am
post #5 of 21

AI would make a ganache with semisweet chocolate.

yortma Posted 25 May 2013 , 1:10am
post #6 of 21

Toba Garret has a chocolate Buttercream recipe which is wonderful.  It is essentially half ganache and half chocolate buttercream.  It is rich and fudgy, but lighter in texture and just a bit less intense than pure ganache.  It is a lot of work, but so worth it.  The recipe as written make a ton of frosting.  .

 

 http://www.epicurious.com/recipes/food/views/Chocolate-Buttercream-109248

pinkcowgirl Posted 25 May 2013 , 3:54am
post #7 of 21

Thanks for the suggestion I never would have thougth of that, it does sound good. do you warm it up first?

pinkcowgirl Posted 25 May 2013 , 4:00am
post #8 of 21

thanks so much for the link, I appreciate the help!  I may have to try it

cj72 Posted 25 May 2013 , 4:04am
post #9 of 21

I have used a modified microwave fudge recipe before with great results if you want a real fudge candy filling rather than a chocolate buttercream or ice cream topping.  It is a super fast and easy recipe that one of my friend's son loves so when he asked for it as a filling for his birthday cake I tried it and all went well. 

Combine 1 pound of powdered sugar with 1/2 cup sifted cocoa in microwave safe bowl.

Place 1/2 cup margarine on top and pour 1/4 cup milk over all.  Do not stir. 

Microwave on high for 3 minutes.  Stir well and add 1 tsp vanilla.  Cover with waxed paper (pressed down onto the fudge so it does not start to crust and sit is fridge to cool if in a hurry you can pour it into a greased 8 x 8 dish so it is thinner and cools faster.  This recipe will firm up to a solid but stays pretty soft for quite some time.  I just stir it a few times while it is cooling to keep it from setting up.  Once it is starting to set up but still able to be poured and smoothed I pour it on with a good dam and then once getting all the layers together and you put it in the fridge it firms up nicely but still easy to cut through. 

vgcea Posted 25 May 2013 , 4:12am
post #10 of 21

ASounds yum!

kazita Posted 25 May 2013 , 4:49am
post #11 of 21

AFor the herseys I warm it up in the microwave for 15 seconds just enough to make it spreadable on the layers of cake it does need a good buttercream dam around it but it is quite yummy.

yortma Posted 25 May 2013 , 1:59pm
post #12 of 21
Quote:
Originally Posted by pinkcowgirl 

Thanks for the suggestion I never would have thougth of that, it does sound good. do you warm it up first?

If you are asking about Toba Garret's fudge buttercream, it is perfect filling/frosting consistency at room temp.  It is too cold and hard straight out of the refrigerator.  

icer101 Posted 14 May 2014 , 2:01am
post #13 of 21

Hi, I have not tried this, have saved it for a while. I make her caramel filling and it is so delicious. sending link for the chocolate. Now I am going to make it. lol!! let us know if it is good. I will too.!!She use to post a lot. haven,t seen her around lately.

 

 

 

http://cakecentral.com/t/619014/chocolate-fudge-filling

Gerle Posted 14 May 2014 , 3:56am
post #14 of 21

Can you get her caramel filling in the recipe section or from a post on CC?  I love caramel and would like to try it.

FromScratchSF Posted 14 May 2014 , 6:28am
post #15 of 21

I concur with making basically a hot fudge sauce, I use a similar recipe that is 14 oz condensed milk, 6 oz couveture 72% bittersweet chocolate, 2 oz. coco rouge cocoa powder, a splash of vanilla, 2 oz butter.  The longer you cook it down the thicker it gets.  It's a basic hot fudge recipe but I altered it to make it very dark chocolate.  It's great for the top of a cake. because it's still gooey.  Typical ganache for me sets up too hard for a filling and my sauce is to gooey and makes cutting the cake a pain, so I do a can of condensed milk, 3 egg yolks, 8 oz chocolate, 3 oz. cocoa powder, a splash of vanilla, cook till thick.  It's basically a chocolate custard and it's really good.  No refrigeration, in case anyone asks.

 

As for that caramel filling, here it is, http://cakecentral.com/a/thick-caramel-sauce-or-filling

 

I'd normally just make a dulce de leche but now that I've seen the above, it sounds amazing and I can't wait to try it.  Condensed milk is awesome for fillings, I also make a white chocolate custard filling from Heavenly Cakes that is basically condensed milk, couveture white chocolate and egg yolks.  When I make it I can't stop eating it.

Marian64 Posted 14 May 2014 , 11:38am
post #16 of 21

AI have been thinking about making cupcakes with a chocolate filling think I will try one or two of these. I have made the caramel filling and found it was easy and would highly recommend it and it makes a lot. I even used it to make my turtles this year at Christmas and everyone loved them.

:grin:

Rfisher Posted 14 May 2014 , 11:41am
post #17 of 21

ANo fridge needed custard. Call me gobsmacked. Never knew it existed....

Gerle Posted 14 May 2014 , 1:25pm
post #18 of 21

FromScratch, thanks for sharing those recipes.  They all sound delicious!

Danilou Posted 19 May 2014 , 2:45am
post #19 of 21

Quote:

Originally Posted by FromScratchSF 
 

I concur with making basically a hot fudge sauce, I use a similar recipe that is 14 oz condensed milk, 6 oz couveture 72% bittersweet chocolate, 2 oz. coco rouge cocoa powder, a splash of vanilla, 2 oz butter.  The longer you cook it down the thicker it gets.  It's a basic hot fudge recipe but I altered it to make it very dark chocolate.  It's great for the top of a cake. because it's still gooey.  Typical ganache for me sets up too hard for a filling and my sauce is to gooey and makes cutting the cake a pain, so I do a can of condensed milk, 3 egg yolks, 8 oz chocolate, 3 oz. cocoa powder, a splash of vanilla, cook till thick.  It's basically a chocolate custard and it's really good.  No refrigeration, in case anyone asks.

 

As for that caramel filling, here it is, http://cakecentral.com/a/thick-caramel-sauce-or-filling

 

I'd normally just make a dulce de leche but now that I've seen the above, it sounds amazing and I can't wait to try it.  Condensed milk is awesome for fillings, I also make a white chocolate custard filling from Heavenly Cakes that is basically condensed milk, couveture white chocolate and egg yolks.  When I make it I can't stop eating it.


Hi Jen, reg. the white chocolate custard, are you talking about from Rose's Heavenly cakes? I found a white chocolate custard in that book but it contains butter, white chocolate and yolks. I made this recipe and it was yummy, I was wondering if it would be okay in SMB, but it's probably the wrong recipe. lol

FromScratchSF Posted 19 May 2014 , 4:17am
post #20 of 21

Nope!  Totally from RLB.

-K8memphis Posted 19 May 2014 , 1:50pm
post #21 of 21

it sounds delicious but i would keep anything like that made with egg yolks refrigerated myself

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