you could maybe use Chocolate Bavarian....the kind you can buy in the, i think, 2 lb sleeves....then you wouldn't have to even make anything...just fill the cake. Not sure waht else to use...or maybe you could do a search at the wilton website...
I like easy. if I did a "dam" of buttercream the pudding mixture should say in and not ooze out correct? I was thinking I should have something with more substance, but if a pudding type thing would work, I'm all for that! Thanks everyone for your suggestions. this will be my first filled cake. I usually just put the buttercream between the layers.
jojo just make sure the buttercream you use for the dam is a stiff consistency and don't overfill. I don't normally have a problem with it bulging out if I crumbcoat and let it set in the fridge for at least a few hours (usually overnight) before adding the final coat.
. . . oh - and one more thing 
-- what i do is i make the "mousse" the day before filling the cake and leave it in the fridge - that way it gets even firmer and when i am ready to fill the cake, i take it out of the fridge, manually whip it and then fill the cake.
you got it - it usually takes about 5 minutes!! Usually, when I make the chocolate mousse, I also add a teaspoon of Hershey's chocolate syrup for a little extra "chocolatey" flavor. I have to tell you that one of the best ones to make is the white chocolate - it is great!
Here is a recipe I came across in an old cookbook I have. I used it once for a wedding cake and everyone loved it.
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.
Here is a recipe I came across in an old cookbook I have. I used it once for a wedding cake and everyone loved it.
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.
momg9: Is the texture of the finished product similar to whipped ganache or more like a store bought consistency? This sounds good!
It is similar to what you would buy in the store. Maybe a little thicker. It did very well as a filling. It has a fudgy taste, like what I make at Christmastime.I did find that when I tried to double the recipe it didn't turn out well . Maybe it was something I did, so I just make all I need in single batches. When I found this recipe I was planning to use the choc bavarian cream in the bag. for a wedding cake I had coming up. I bought some and didn't care for the taste at all, so I set out to find a chocolate filling that I liked that didn't have to be refrigerated. This is it. I love it!
I'm definitely going to try it. It sounds good - and you make it sound even better! 
Thanks for sharing this!
Here is a recipe I came across in an old cookbook I have. I used it once for a wedding cake and everyone loved it.
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.
So, this doesn't have to be refrigerated??? That sounds awesome!
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