Chocolate Filling

Baking By ktbug Updated 15 Sep 2010 , 2:59pm by khadijah

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ktbug Posted 15 Sep 2010 , 1:52pm
post #1 of 5

I am making a yellow cake with chocolate filling this weekend. The only chocolate filling recipe I know is the regular chocolate buttercream..and I'm not a huge fan. My boyfriend suggested that I just just canned icing to fill it. Does anyone see that causing problems. Or do you have a chocolate filling recipe that you are willing to share. Thanks in advance!

4 replies
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Motorhead Posted 15 Sep 2010 , 2:06pm
post #2 of 5

why not use a choc ganche filling? always a crowd pleaser!! its' delicous icon_cool.gif

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ktbug Posted 15 Sep 2010 , 2:16pm
post #3 of 5

Do you have a recipe for that? Or Whipped ganache?

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Bluehue Posted 15 Sep 2010 , 2:28pm
post #4 of 5

Here you go Ktbug -


300ml cream.......310ml =10 1/2 fl oz
600g dark chocolate (couverture) ..500g (1/2 kg) = 16oz (1 lb) .


1. Boil cream, take off heat.

2. Combine with chopped chocolate and mix until the ganache is smooth.

3. Let to cool completely, best to use it the next day.
Once made - just cover with some paper towell or clean cloth and sit on bench overnight.

4. If ganache is too hard to apply on the cake it can be bought back to its right consistency by heating it in the microwave oven.


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khadijah Posted 15 Sep 2010 , 2:59pm
post #5 of 5

You could use canned icing if it's what you want. Just pipe a stiff buttercream dam around the filling to keep it from squishing out.

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