Need Help With A Chocolate Filling!
Decorating By aprilmanning Updated 24 Oct 2006 , 4:56am by allibopp5
I'm new, so forgive me if this question has been asked a hundred times before! DH has requested a chocolate cake for tomorrow for the grand re-opening of his store. For what I'm doing with it, I need the outside to be white (it's going to be ALOT like the taco bell cake in my pics). I'd like to fill it with something LIKE chocolate buttercream, but different... maybe like a ganache or something? But, I've never used anything other than buttercream so I'm feeling overwhelemed. Can anyone offer some ideas? I'd really appreciate it! 
Someone on here said they used Nutella. It's a chocolate hazelnut spread. It's with the peanut butter at the grocery store. It is soooo good!
Do you think things like the nutella or pudding w/ cream would taste okay with a plain buttercream outside? I know, I'm filling challenged. 
But, at least I'm trying to come out of my box! haha!
I can't trust DH to put something in the fridge, so I definetely need something to use that doesn't have to be in the fridge.
It depends on your taste, personally I think everything goes with buttercream! The nice thing about Nutella is that it doesn't need any special treatment like refrigeration.
I love this recipe. I got it from Allrecipes.com. It's not a true mousse--more of a chocolate whipped cream--but it's very yummy.
HERSHEYS CHOCOLATE MOUSSE
1 tsp unflavored gelatin
1 TBS cold water
2 TBS boiling water
½ cup white sugar
¼ cup cocoa powder
1 cup heavy cream
1 tsp vanilla
1. In a small cup, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
2. Stir together sugar and cocoa in medium bowl; add cream and vanilla. Beat on medium speed of electric mixer, scraping bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Refrigerate.
Can be doubled.
I made it richer the other day by adding about 1/2 a batch of Cheftaz's Chocolate Ganache to it. I just let the ganache cool for about 20 minutes, then gently folded it into the mousse before refrigerating. It was so good!
It depends on your taste, personally I think everything goes with buttercream! The nice thing about Nutella is that it doesn't need any special treatment like refrigeration.
Sounds like that may be what I need. I've never tasted it - I think I'll run to the store and get some! Thanks alot for your help!
NO problem! It's quick and tasty. Let me know how the cake comes out.
NO problem! It's quick and tasty. Let me know how the cake comes out.
Okay, so I loaded up my three year old and ran to the store for nutella. Got home, grabbed a spoon and dug in. I love it - glad I bought two! Great find - exactly what I was looking for! Thanks so much!
Your Welcome. Be careful, I find my self with a spoon in the Nutella a little too often.
HAHA!!! I did that already.... I looked at the label, shrugged my shoulders and finished the little bit I had left on the spoon. (I didn't eat nearly 2 tbsp. of it... yet.) Good thing the cake isn't for me! heh! 
Yummmmm....Nutella.
I am doing a chocolate hazelnut cake for a friends birthday tomorrow, and I plan to use Nutella as the filling. I haven't tried it as a filling yet either, so we'll see how it goes!...I'll post with my findings if you post yours!! 
Quote by @%username% on %date%
%body%