Super easy and yummy filling! Has great variations including adding 1/4 c chopped chocolate covered espresso beans or 1/4 c toffee bits. Enjoy!

Ingredients

  • 1-1/2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon instant espresso powder (I used 2 packets of Starbucks VIA)
  • Pinch salt
  • 1 cup milk
  • 2 egg yolks
  • 1 tablespoon butter
  • 1 teaspoon vanilla

Instructions

    Sprinkle gelatin over 2 tablespoons cold water in small cup. Let stand to soften, about 5 minutes. Combine sugar, cornstarch, espresso powder and salt in medium-size saucepan. Whisk in milk and egg yolks. Bring to boiling over medium heat, stirring, until very thick, about 10 minutes. Remove from heat. Whisk in softened gelatin, butter and vanilla. Scrape into small bowl; place in larger bowl of ice water. Let stand, whisking frequently, until well chilled, about 5 minutes.

Comments

gscout73 Says... 21 May 2010 , 10:25pm

Would using this filling require the cake to be refridgerated right up to serving time? And what flavor cake would this be best suited for-chocolate?

Sandy

Babell Says... 23 May 2010 , 4:28pm

I have the same questions as Sandy...Would using this filling require the cake to be refridgerated right up to serving time? And what flavor cake would this be best suited for-chocolate?

Dizzymaiden Says... 25 May 2010 , 8:34am

I can't wait to try this. I just purchased the mocha/coffee fondant from Fondarific and this would be perfect to fill my cake with.

sgrote Says... 25 May 2010 , 3:44pm

How much does this recipe make?

thatjgrl Says... 7 Jun 2010 , 4:20pm

Makes about 2 cups and don't quote me on this....but I think it needs to be refrigerated. It is like a custard, so I'm sure you could keep it out for a while w/o damage, but it would probably be best served straight from the fridge.

I did bring a cake in to my office with this filling, and our fridge wasn't large enough for the cake holder, so I left it out and it tasted fine and didn't lose it's form....

tonebug Says... 15 Jun 2010 , 5:49pm

Sounds great. I would like to try this. Do you just put this filling in between layers and then cover with buttercream then fondant?

pinkcupcake512 Says... 9 Feb 2011 , 12:43pm

OH WOW!!! I just made this for some chocolate cupcakes..and its DELISH!!! this is definetly a keeper..its so good! used starbucks coffee and its THE BEST!! a MUST for a true coffee lover.. Thank you for sharing this recipe!!

addymiro Says... 11 May 2012 , 12:53pm

Thanks for sharing! I just made this and I could eat the whole thing with a spoon. It is the perfect filling for my chocolate cake. :)


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