So I making my first cake for my coworkers next week and want it to WOW them. I am making an 8" round chocolate cake. I need ideas for a filling.
thanks!!!
Some of these may work:
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Raspberry Filling
3/4 cup sugar
2 cups raspberries (fresh or frozen)
2 Tbsp. cornstarch
Heat raspberries and sugar, crushing raspberries until sugar has completely dissolved. Remove from heat and strain twice to remove all seeds. Add back to heat and blend in cornstarch. Heat until thickened slightly. Taste test and add more sugar if necessary. Refrigerate several hours or overnight.
Suggestion from Carla:
Combine that with some heavy cream whipped to stiff peaks. That's what I make and call it "raspberry cream". People love it, especially with a chocolate cake.
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Almond-Mocha Filling
1 cup sugar
2 oz. unsweetened chocolate
5 Tbsp flour
1/4 tsp. salt
2 Tbsp instant coffee crystals
2 cups scalded milk
2 slightly beaten eggs
1 tsp. almond flavoring
Combine sugar, flour salt and coffee crystals. Slowly, stir in scalded milk. Cook in double boiler over boiling water for 15 minutes or until thick. Add a little of the hot mixture to eggs. Stir. Then, stir in remaining hot mixture. Cook over simmering water for 3 minutes. Cool and add vanilla.
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Chocolate Cream Filling
1 cup sugar
2 oz. unsweetened chocolate
5 Tbsp. flour
1/4 tsp. salt
2 cups scalded milk
2 slightly beaten eggs
1 tsp. vanilla
Combine sugar, flour and salt. Slowly, stir in scalded milk. Cook in double boiler over boiling water for 15 minutes or until thick. Add a little of the hot mixture to eggs. Stir. Then, stir in remaining hot mixture. Cook over simmering water for 3 minutes. Cool and add vanilla.
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Milk Chocolate Filling
2 lb. Confectioners Sugar
6 ½ oz butter
10 oz. Evaporated milk
5 oz. Unsweetened chocolate
Beat the sugar and butter with half of the milk. Add the melted chocolate and the rest of the milk.
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Mocha Frosting/Filling
3 cups heavy cream, well chilled
1 1/2 cups sifted powdered sugar + a little
1/2 cup sifted unsweetened cocoa
1/4 tsp salt
2 tsp instant coffee
In medium bowl, preferably chilled, combine cream, sugar, cocoa, salt and coffee. Refrigerate, covered, for half an hour. Beat until stiff, several minutes - Refrigerate.
How much filling would you spread on the cake or how high would you make it?
Butterscotch pudding is another good one!
Make you dam out of STIFF icing at least a 1/4" high. Place your filling into the middle and spread out towards the edges.
A hint that I have is, when spreading your filling, leave a little space open from the edge, this way your filling can squish, but not squish out of your cake 
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