I like to use a cream cheese based filling with chocolate cake.......or a ganache. Just be sure and pipe a "dam" of still buttercream just on the edge before you fill, so it won't ooze out .....you will have a terrible mess on your hands if that happens. Don't overfill either. That is the mistake that I made when I filled my first cake. It should not be over your dam.
chocolate pudding, chocolate mousse, chocolate ganache all go well with chocolate cakes for a chocolate filling.
http://www.wilton.com/cake/cakeprep/stacking.cfm this helps explain filling...but I recommend that you use STIFF frosting, and don't put the filling all the way to the top of the dam, otherwise your filling will squish out.
I jsut use ganache. It can be whipped or jsut poured when cooled. But if you want something more try infusing some herbs or extracts when scalding the cream. I've done everything from orange peel to lavendeR(sounds weird but is very very different and tastes GREAT!).
Here is a recipe I posted in a different forum
http://www.cakecentral.com/cake-decorating-ftopict-33059.html
try infusing some herbs or extracts when scalding the cream. .
Fresh tarragon goes really well with chocolate. That is what I use in my chocolate mousse. I infuse it in coffee and add it to my mousse.
A couple other weird ideas
strawberries with a fresh basil simple syrup
a strawberry and blackpeppercorn coulis. (must be made with cracked whole black peppercorns to get the true marriage of flavours)
I made a Baily's chocolate mouse which was delicious but a pain to make. I love whipped ganache...very easy and you could add some Baily's or your favorite liquor to it.
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