First, I need a really fudgy cake filling. If you've ever had Blackout Cake from The Cheesecake Factory, you know what I mean. If you haven't, I'm looking for a really thick and rich fudge filling. DH wants to me to enter the baking contest at his upcoming company picnic and is highly suggesting I make something he would like to call "Chocolate Overload". I'd have him bake the darn thing himself if he wasn't going to be sooo busy (note the sarcasm 
) in the BBQ competition they're having. Or, as I like to call it "watching meat". 
The 2nd thing I need is a recipe for a rum raspberry filling for a chocolate groom's cake. I asked for a recipe awhile back and I think someone suggested I add some rum to raspberry preserves but the problem is that I don't like rum so I would have no idea how much to add. I want the customers to be able to taste the rum but I don't want people getting schnockered because of the cake!
Any ideas would be appreciated!
Hello.
The only fudgy thing I can think of would be a whipped ganache. If you make it with 60 or 70% cocoa chocolate and heavy cream...then whip it a bit....that is pretty darn chocolately. It's a truffle actually!
For the raspberry, I would suggest making the filling by using crushed frozen raspberries, combined with current jelly and cornstarch and about 1-2 tsp of rum extract. Either that, or put the extract into the cake. It could be very subtle that way. It actually may be better in the cake because the rasp. filling is SO sweet, that the rum may be extremely muted. If you used enough to make it noticable, the filling may become too runny.
The other thing I was considering, but I don't know how it would work, would be to make the filling as stated above, then mix it with a custard to become a mousse. So, instead of a 'fruity" filling, you could have a smoother, creamier filling, with rasp. and rum. That may make it more obvious. But, I don't know. I should just go into the kitchen and try it. I have leftover rasp. filling from a cake earlier this week! Let me know if you want me to try tmw!!!
Hope this helps a bit.
LukeRubyJoy - Would the whipped ganache be fluffy in texture or dense like fudge? As for the raspberry - if you have the time to experiment, go for it! I'd love to hear how it turns out. The groom was pretty adamant about the filling and I don't think he'd go for any changes.
It depends how long you whip it. In your case, I wouldn't whip it a lot and it would give you more of an intense chocolate flavor.
I can not remember that cake at the Cheesecake Factory, and I think I've had it too. The menu on the website describes it as:
Our Deepest, Richest, Most Fudgy Chocolate Cake
Filled with Chocolate Chips and Finished with Almonds
http://www.cheesecakefactory.com/menu.htm
There is a picture but you can't really see the filling. It could be ganache.
Try this http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_13320,00.html
When I whipped my ganache, it wasn't fluffy at all, it was thick. I used 2:1 ratio of chocolate to cream. And I used 60% cocoa chocolate. I placed it in a cool water/ice bath during whipping. If you whip it when it is too hot, it takes FOREVER....
There is a page (listed below) which talks all about ganache. I found this to be helpful.
http://www.baking911.com/chocolate/ganache_truffles.htm
Now, as far as the raspberry.....did the groom have a fruit consistency rasp. with rum before? Does he prefer the fruit consistency to a creamier/custard/mousse filling? I will be happy to try, but if you could let me know which one is preferred, that will make it easier.
On the back of the Hershey Cocoa box is a recipe for an icing that is so rich and thick that "Chocolate Overload" should be what it is called. I make it all the time, but I have now switched over to the dark cocoa from Hershey's and it just made it even a little bit better!!! I have cake posted with a computer on the top that is made from this recipe. You can tell in the picture how rich and thick it is.
Chocomama: I didn't use either in my ganache. Just 2 cups 60% Ghiradelli big chips and 1 cup heavy whipping cream. It was AWESOME!
Ok, now that I checked this, I am going to go and try the raspberry filling with the rum. I will post back in a bit!
Chocomama: Ok, here's the scoop. (sorry it took a bit, Sabres game on!)
First off....be patient with the ganache....it takes a long time for it to cool, and it mostly needs to cool outside the fridge, so it doesn't happen too quickly (there is a pic in my album, you'll be able to tell, it is ganache covered with pink cosmo flowers on) It is whipped ganache for the frosting, then reheated drizzled for the 2nd layer)
Okay.....the rasp. filling......I did 1/2 teaspoon (by 1/8 t at a time) extract to 1/2C filling. You can definately smell the rum...and the filling isn't as sweet as without it, but there isn't a DEFINATE rum flavor either. I am going to let it mature awhile, and see if that changes the flavor at all. It seems kind of wierd right now. I don't know if I would really like this as a filling. I wonder where he tasted it before. I think it is going to be kind of gross. JMO. I will let it go for an hour or so, and see if it matures. DH said he couldn't really taste it either, but could definately smell it. Other thing, once it is with cake, it will taste different too.
And, I used extract.....I don't know what the difference would be if I used real rum. It seems you would need about an equal amount. 1 T to 1 C. I would also chill my filling overnight so it becomes firm...when I used it the first time, I didn't let it chill long enough (my recipe said only about an hour...not enough time) and it oozed. Since then, I have chilled overnight, and it has been great. The extract didn't change the consistency that much.
Okay, hope this helps, and I'll keep you posted.
Erie, wow....it is a small world. Sorry to say though, I've never been to Texas.
Okay, it definately didn't smell as bad after sitting, but I really couldn't taste a difference. So, I added another 1/4t and will stick it back into the fridge until tomorrow.
Will let you know later! Have a nice night
Okay, this morning at around 11 am: can't really taste the rum. It did take the sweetness out of the filling (it is really sweet), but not really a distinct rum flavor at all. This is 3/4t to 1/2c of filling.
Maybe it would be better to use actual rum, instead of extract. It seems that in order to taste it at all you are going to have to use quite a bit, then use more corn starch to thicken. Raspberry is a very strong flavor to try and mix with. You may need 1-2 tablespoons to do a whole batch of filling, or even more.
Sorry I couldn't be more helpful with this, except to say that you will need A LOT!!
This is a recipe from an old cookbook I have. It's called Blackout Filling. I made this a few weeks back to test for a cake I'm doing next weekend. It tastes a lot like the fudge I make at Christmas.
Blackout Filling
1/2 cup Butter
4 T. cornstarch
6 T. granulated sugar
5 T. cocoa
1 1/2 cups confectioners' sugar, sifted
1/2 cup milk
Melt butter in 1 quart saucepan over low heat. Sift cornstarch, granulated sugar, and cocoa together. Blend into melted butter in saucepan. Add milk and stir until completely blended. Cook over med heat stirring constantly until mixture boils. Continue to stir and cook 1 minute longer. Remove from heat and cool. Add confectioners' sugar and blend thoroughly. Yield: Will fill a 9" square or 10" round layer cake.
LukeRubyJoy - Thanks for the tips! I'm really nervous about the rum filling and will have a talk with the bride about it one more time.
The ganache turned out great! I added a little corn syrup to sweeten it a bit and will probably add even more next time but the texture was great! I'll post a photo soon, but even though it looked and tasted great before I left the house with it, the cake soon became a melted mess (inside) b/c it had to sit outside at the picnic. It got warmer than expected and instead of having several distinct textures to it became very gooey and chocolatey. I was bummed that no one tasted it the way it was supposed to be, but I still got 3rd place!
momg9 - Thank you for the recipe. I'll have to give it a try!
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