Do any of you have something like this. Is there such a thing? I need a good filling for a chocolate cake this evening. The outside will be choc. ganance(spelling?) The guy the cake is for is a big coffee fan and I know coffee flavored stuff goes good with choc. but just can't come up with something.
Please Help!!

Jenny

anyone?

go to www.ladycakes.com click on recipes, then on fillings. I saw she had some, but have never tried any. Good Luck.

Jenny: I usually add about 1/4 cup of strong brewed coffee to my chocolate buttercream...if you have brewed espresso thats good also. It comes out with a very nice flavor.

www.marthastewart.com she has a mocha buttercream that is to die for!

Thank you all for the replies. I'm going right now to check them out.

Thanks again,
Jenny

If you don't have an espresso machine at home, go out to your local cafe and buy a shot of it. By the time you get home it will be cool and ready for you to use. Using regular coffee isn't the same.

You can also get a stove top espresso machine. A good one will run about $20.00 and it makes very nice espresso. Just make sure its from Italy.

Another hint, if any recipe calls for instant coffee granules, don't use instant coffee, use instant espresso powder. (Most grocery stores will carry it and it's right by the instant coffee.) I've seen lots of places say you can substitute the two of them, but it's just not the case.

Also, Martha's is a great recipe.

Cappuccino Cream (Mousse)
Posted by: starshineeliz
http://bbs.reimanpub.com/bulletinboard.asp?view=reply&threadnum=374981&catnum=

1 pkg. (8 oz) cream cheese, softened
1 cup brewed strong coffee, at room temp
1/2 cup milk
1 pkg. (4 serving size) J-ello vanilla flavored instant pudding and pie filling
1/4 tsp ground cinnamon
1 tub (8oz) Cool Whip, thawed, divided
Cookies such as chocolate laced pirouettes or biscotti

Mix cream cheese with mixer on medium speed until smooth. Gradually add coffee and milk, beating until well blended. Add pudding mix and cinnamon. Beat on low speed 2 min. Let stand 5 min or until thickened.
Stir in 2 cups whipped topping. Spoon into 6 dessert glass or 1 qt serving bowl. Refrigerate until ready to serve. Just before serving, top with remaining whipped topping in dollops. Serve with pirouette cookies tucked into each serving.

Thanks for all the advice, I made the cake and I just kinda winged it on the filling. This is what I did...I just made up a batch of chocolate buttercream and instead of adding the water to it I just used Folgers instant coffee (deluted in about 3 to 4 tablespoons of water and brought to almost a boil and then cooled). I could not find the instant espresso powder here at my Wal-Mart so I used what I could find and I have to say the Folgers(sp) is really good.

Since this cake, you guys will not believe how popular this filling has become, people love it! Oh and I forgot to tell yall before I added the filling I brushed the cake with some of the coffee and it made it so moist. I put some choc. curls on top and it looked so good. It's a very decadant cake.

Again, thanks for all the advice and the receipes, they look wonderful and I am going to try them also.

Jenny