Espresso Cake Filling (Please Voice Your Opinion)
Decorating By nglez09 Updated 25 Feb 2007 , 11:28pm by bethola
I'm going to make an espresso cake (chocolate) and was wondering what filling do you all think would work really well with it?
-peanut butter cup filling found on here
-chocolate cream cheese filling
-cream cheese filling w/ some sort of coffee creamer???
I'm really lost. Any ideas/opinions are welcome.
I kind of think that with espresso, something like a whipped cream would be better. Maybe with some cinnamon? I'm just trying to think in terms of the cake being so rich (at least it sounds like it...and YUMMY!). I think somethink cool and creamy would compliment it, like a mochaccino.
I'm dying to know what you go with!
-Michelle
how about a whipped milk chocolate ganache?
are you doing a MOCHA cake ? (chocolate flavored with strong coffee? or just straight coffee flavored cake?
i make a chocolate mocha cake and do the milk choc ganache and people tend to always want that ...very yummy!
i think the peanut butter or the cream cheese would be too strong of a combination. you really want to focus on the choc- and let the coffee be a ..."what is your secret...?" added flavor.
I'm in love with Cream cheese! you cant go wrong...... well at least not IMHO! 
Thanks for your suggestion bethola and yes wysmommy. A whipped cream can actually be a possibility because one of them can be refrigerated (although I did get my SIL's hopes up saying I'd make a white chocolate cake with a whipped cream in the middle and sliced strawberries, so which would you rather have?).
How does the coffee creamer taste?
nglez,
How about sending me samples of each, cuz now you've made me hungry!!
I vote for the whipped cream ..
you do not need to refrigerate the ganache.
all i do is make a chocolate cake and add 4-6 tb of instant coffee and it really adds a rich flavor to it. alot of people dont really know what it is that they are tasting, but know it tastes different.
i usually use a cake mix extender recipe.
choc cake mix
1 cup flour
1 cup sugar
1 cup sour cream
1/3 cup oil
1 package choc pudding
1/2 c water plus 4-6 tb instant coffee
1 tsp salt
ganache
one bag 12 oz milk choc chips
one pint heavy cream
bring cream to a boil, melt chips. cool. whip.
It isn't a mousse is it? Is it just kind of thick? How long have you experienced w/ it outside? Sorry Melysa, but I'm really spoilage paranoid. I don't want anyone to vomit because of my cake! Which coffee do you normally use? How much would you use for a 6"? I was thinking 2 teaspoons? Is Starbuck's French Roast too bold?
Chocolate and coffee...my favorite. If it were me, I would substitute some of the liquid in the cake with coffee and then do a whipped chocolate ganache (it is actually prefferred that ganache be at room temp, it won't spoil) and then an espresso buttercream. I just did some petit fours with this combination for a realtor tour and they LOVED them. Can't wait to see what you come up with!
I use coffee creamer all the time (in my coffee that is) and I leave it on the counter. It's non-dairy btw, but I drink so much coffee that it doesn't stay on the counter for more than 5-6 days. LOL And I'm pretty sure that your cake isn't gonna be around for more than a couple days. So, no worries mate.
Thanks everyone.
How does this sound, then:
My dark chocolate cake with a teaspoon of strong coffee and coffee creamer
My cream cheese icing with melted unsweetened chocolate and coffee creamer
And chocolate ganache with a bit of coffee and some coarsely chopped unsweetened chocolate as the filling?
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