I need a gooooood custard filling for a chocolate cake. Not sure of the particular chocolate recipe I'm going to use yet but I want a custard filling that won't be too powerful but definately complimentary!
Any recipes will help. I checked out Ladycakes fillings and didn't see anything there that floated my boat and I checked here on CC and nothing there really. I'd like a tried and true recipe if I could please!!!!!!!!!! 
Thank you for all the help!
Amy
Are you looking for a true custard filling or a pudding type filling?
Hugs Squirrelly
Well, I like making the custard on the Horne's Bird's Eye Custard Powder container when I want a custard.
Here are some really basic cooked puddings that hold up to the weight of a layer cake, I have been using them for many years when I want something I can depend on. Like with most fillings that have the majority of the ingredient in milk, these should be refrigerated, although the old cookbook I got them from says they don't need to be. And quite honestly, for home use, I have left them at room temperature for a day or two with no issues. But with all of the liability concerns these days about the only pudding type filling that doesn't require refrigeration according to the manufacturer, is the commercial sleeve Bavarian Cream type of filling.
Anyway, short of that, a ganache would work and doesn't require refrigeration for 2-3 days. Also, I like this heated chocolate icing for filling too.
Heated Chocolate Icing/Filling
For a larger cake, double the recipe to fill. For a tube pan, this recipe will frost a cake that hasn't been torted.
Filling/Frosting
2 tbsp. butter
3/4 cup semi-sweet chocolate chips
6 tbsp. whipping cream, un-whipped
1 1/2 cups sifted icing sugar
1 tsp. vanilla
Place all ingredients in a small saucepan and heat over minimum heat, 1 0r 2 on my stove. Stir constantly until smooth. If you are frosting a cake, use immediately. If you let it cool too much, it becomes fudge like. If you are using as a filling, remember to place a bead of buttercream icing on the outer rim of your cake so the filling won't seep through. As a filling, you should cool to room temperature, whisk and pour onto cake. Let it set a few minutes before placing top layer over filling.
Always use a stiff buttercream dam when using any kind of filling.
Hugs Squirrelly
Vanilla Cream Filling
To scald milk is to make it hot, but not to the point of boiling it. It has reached the scalding point when bubbles form a ring against the side of the pan but don't appear on the surface ot the liquid.
This can be made on the top of a double boiler with the bottom section filled with boiled water or directly on the stove in a small heavy bottomed saucepan.
In a small saucepan over medium low heat, scald : 1 cup milk - for best results use whole milk.
Combine in a small saucepan:
3 tbsp. all-purpose flour
1/4 cup granulated sugar
pinch of salt
Very gradually add your scalded milk and cook over medium heat, whisking constantly, until thickened. Cover and cook 2 minutes stirring occasionally. Stir a small amount of the hot mixture into :
1 egg, slightly beaten with a fork
Blend this mixture into the hot mixture and cook for 1 minute longer, stirring constantly. Remove from heat and blend in:
1 tbsp. butter
1/2 tsp. vanilla.
Let cook. Makes 1 cup filling, enough to fill an 8-10 inch cake.
Variations:
Almond Cream - Follow basic recipe but substitute 1/4 tsp. almond extract for the vanilla and add 1/3 cup slivered blanched almonds at the end.
Banana Cream - follow vanilla cream instructions, but just before serving add 1 banana sliced
Coconut Cream - Follow recipe but add 1/2 cup desiccated coconut at the end.
Coffee Cream - Follow vanila instructions, but add 2 tsp. instant coffee powder to the scalded milk.
Butterscotch Cream - Substitute 1/2 cup lightly packed brown sugar for the white sugar and follow other instructions.
Chocolate Cream - Follow vanilla instructions but substitute 1/2 cup granulated sugar and 1/4 cup cocoa for the sugar and salt called for in the recipe.
Always let fillings cool down to room temperature before filling a cake. Refridgerate after filling.
My husband's birthday is on Christmas, so to make it simple I followed instructions from this site that recommended a pudding-custard filling.
His birthday cake was a very rich chocolate with a fudge frosting , coconut pressed onto sides after frosted and then the cheesecake custard filling.
Everyone was so impressed with the filling.
Shhhh I didnt tell them it was from a jello pudding box.
pudding box + 1 and 1/2 cup mild = easy custard
*** now that I try and remember I am not sure if it was just 1 cup or a cup and half of milk*** could someone clarify thank-you ***
Does the chocolate cake recipe itself have coconut in it! It sounds so yummy!
Amy
Haha, no, I am not a big fan of coconut. I rarely make cakes with coconut or strawberries unless for someone else. That allergy to strawberries is the reason for the strawberries, but for some reason I don't like the aftertaste of coconut. Haha, not many things I don't eat and I will eat it if I have to, to be polite but that is about it.
The fillings are really basic, but they hold up really well and I have been using them for many, many years.
Here is the cake recipe that goes with the heated icing. It is not a dark, dark chocolate cake or super strong chocolate flavoured, but we love it.
Chocolate Cake
3, one ounce squares of Baker's Unsweetened Chocolate, chopped up or grated
1/ 2 cup of butter, sliced or chopped
1 cup of boiling water
2 cups of granulated white sugar
2 eggs, separated
1 tsp. vanilla
1/2 cup of commercial sour cream - don't use the reduced fat version
1 tsp. baking soda
2 cups less 2 tbsp. of unbleached all-purpose flour (you can use regular all-purpose instead)
1 tsp. baking powder
You will only be using the mixer to beat the 2 egg whites separately. You will need 2 bowls besides.
In one bowl, place chopped or grated chocolate, and butter. You grate or chop the butter and chocolate because it is much faster to melt it this way. Pour the boiling water over and whisk until all is melted. Now whisk in the egg yolks and the 2 cups of sugar and vanilla. In a larger cup, mix the baking soda and sour cream - the soda will cause the sour cream to almost double so make sure your cup is large enough or it will foam all over the place. Add this mixture to the chocolate mixture. In a separate bowl, stir the baking powder into the flour. Add gradually to the chocolate mixture, whisking to blend well. With mixer, beat egg whites until stiff, not dry. Stir 1/3 of the egg whites into the chocolate mixture. When fully blended, add remaining egg whites, folding into mixture with a spatula until you can no longer see egg white. Do not over mix.
This will give you about 5 cups of batter. The one recipe can be baked in a tube or bundt pan that has been greased and floured. Bake at 350 for 50-60 minutes. Cool in pan for 15-20 minutes and remove. For a 16' round 3" deep pan you will need about 3 1/2 recipes. Bake at 325 for 3 " deep pans, approximately 1 hour and 10 minutes.
Cakemommy,
If you like coconut, you might like this cake. I just copied and pasted it from an old post I made on the Wilton site. It was very popular.
Hugs SQuirrelly
Pina Colada Cake
White Cake Mix - 2 layer size
Instant Vanilla Pudding Powder - the 4 serving size
2/3 cup water
1/3 cup White or light rum
1/2 cup Crisco Oil
4 Large Eggs
1 tsp. coconut flavouring, optional
1/2 cup long thread coconut, toasted in 350 degree F oven, stirring often, 5-8 minutes
Pineapple Icing
1/2 cup icing sugar (confectioner's sugar)
8 ounces of canned crushed pineapple with the juice
1 Instant Vanilla Pudding Powder, 4 serving size
1 tsp. of light or white rum
1 Envelope of dessert topping mix (not prepared) (Dream Whip or similar)
1/3 cup milk
2 tbsp. long thread coconut, tpasted in 350 F oven, stirring often for 5-8 minutes - for garnish
For the Cake: Combine first 7 ingredients in medium bowl. Beat on low until moistened. Beat on medium until smooth, about 2 minutes. Stir in coconut. Turn into a greased and floured 9x13 pan and bake in 350F pre-heated oven for 35-45 minutes or until toothpick inserted in centre comes out clean. Or use two 8 or 9 inch layer pans, about 25-35 minutes at 350F. Cool.
For the Icing: Mix first 4 ingredients in small bowl. Let stand for 5 minutes. In separate bowl, beat dessert topping with milk until stiff. Fold into pineapple mixture. Ice cake and sprinkle with coconut. Cut into 18 pieces
The cake did not have coconut in it. I pressed the coconut onto the sides of the cake after I frosted the cake.
I was short on time and needed the cake done fast.
Whoops sorry, thought she was referring to the icing post, I should have read better. My apologies for answering!
Hugs Squirrelly
So, SQuirrellyCakes,
when are you going to publish a book we all can buy with all your yummy recipes in it??????
Haha, what Doug, and actually make some money from caking, haha, how novel an idea!
Haha, you know that by the length of my posts, if I ever did that, the book would be so heavy and filled with instructions, that it would have to be delivered by crane with a warning, "Warning, could kill you cat if dropped, use at your own risk!" But then, you know, it might be an excellent treatment for insomnia, haha! Hhmn...
Hugs Squirrelly
Dont apologize, I want to try that pina colada cake. yum.
Haha, thanks, I was trying to go through the post quickly and didn't read all of the posts, duh, I can be an idiot!
It is a good recipe and you know, the rum makes up for the coconut, haha!
Hugs Squirrelly
You know Squirrelly, Doug has a good idea...you could sell the books in sets with just so many recipes per book, and you'd have to buy the whole set to get all the directions and recipes!!! Tah-Dah! And with all of your instructions it would be great! 
They would resemble the old Encyclopedia sets they used to sell door-to-door years ago! 
(please, no one take offense at what I've just posted as it's all in good humor)
ON a serious note: The recipes I've received from Squirrelly are great. Your Pina Colada cake sounds sooooo goooood!!! If I was feeling better I'd make up something like that today. Ha, I was energetic enough to open a can of soup though!
You know Squirrelly, Doug has a good idea...you could sell the books in sets with just so many recipes per book, and you'd have to buy the whole set to get all the directions and recipes!!! Tah-Dah! And with all of your instructions it would be great!
They would resemble the old Encyclopedia sets they used to sell door-to-door years ago!
(please, no one take offense at what I've just posted as it's all in good humor)
ON a serious note: The recipes I've received from Squirrelly are great. Your Pina Colada cake sounds sooooo goooood!!! If I was feeling better I'd make up something like that today. Ha, I was energetic enough to open a can of soup though!
Oh dear, sorry to hear you are sick, hope you are feeling better soon kiddo!
Haha, that would be the way to go, wouldn't it? Good idea!
Cause,
Need a supplemental,
It is essential,
Can't pay the rent, all
It is fundamental,
Hooked on Cake Central,
We need some cash!
Haha, joking...
Hugs Squirrelly
Quote by @%username% on %date%
%body%