What chocolate filling is this when you cut into a dark chocolate cake and there is a layer of chocolate that is dense and not sweet.Is it Ganache?? Ganache is sort of rubbery to me...I had a cake with it the other day and the fork caught the ganache topping and ripped it right off..Literally...anyone know what I am talking about or have a recipe for this filling??
Thanks
Laurel 
It may have been whipped ganache, You take the ganache and whip it up just the way it is. It will not be any sweeter than when you pour it over the cake.
It is probably ganache if it is dense. Ganache shouldn't be rubbery like you described. If it was, then either there was not enough cream in the ganache, or the cake was served chilled. Ganache needs to be at room temp for best flavor and consistency. You have to play around with the proportions of cream and chocolate to get the consistency just right, and it will very with the type and brand of chocolate you are using. For filling, I use roughly 1/2 to 2/3 oz cream for each oz of chocolate, depending on whether I'm also adding some liqueur to the ganache (if so, use the lesser emount of cream). For whipped ganache, which would be almost like a dark chocolate mousse, you use an equal amount of cream, or maybe even a bit more (I haven't quite master this one yet, but I prefer straight ganach anyway). HTH
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