I am looking for an easy filling recipe for a stacked and carved cake (diaper bag cake) that tastes like chocolate mousse but will set firm enough to hold up to being stacked. Thanks a lot!

Would a whipped ganache work? My last one tasted like a dark chocolate mousse that I make, but was a pretty firm filling. I did it in cupcakes.

m_willford, you can whip ganache? I have made it once before but left it at room temp to "set" and used as a filling. Do you whip it before it sets when its warm or after it sets when it's more solid? I'd love to try it! I'm not a bowl/spoon "licker" but ganache does something to me that makes me turn into a 5 yr old waiting for Mom to finish with the cake lol.....

I have a question that my sound kind of dumb. But since I am new at this, here goes. When you use the whipped ganache, and your cake is not refrigerated, does the ganache stay firm? When I have used ganache before, and left it out of the fridge, of course it turns to soup. So what happens to it when it is in a cake for the filling???

u can use bettercreme or pastry pride and make a mock mousse by adding a paste made from choc pudding mix combined with hot water.

Yes, you can whip ganache. I just took my regular ganache recipe, let it cool down to room temperature. Then whipped it in my stand mixer!

The cooling down to room temp can take a couple of hours, but it's worth it. You also want to be sure that you don't over whip, or you pretty much end up with chocolate butter!

nanasandy-

I'm not sure on a cake. I think you'd want to place a thin frosting barrier between the ganache and the cake, and refrigerate it. I did it as a filling for cupcakes, and while it was fine out of the fridge overnight, it was just a little ganache in each one. Also, the cupcake sort of absorbed it as a filling, hence the maybe wanting a barrier. Interesting question though, I'll have to think on that.

... I forgot to add.. yes you can whip ganache.. but I make sure the ratio of cream to chocolate is higher.. for example, when I make whipped white chocolate ganache, I use a 1:1 ratio of cream (actually I personally use Pastry Pride) to chocolate. Then I let it cool overnight in the fridge and whip it the next day.

I actually used it in a 4 tier cake 2 weeks ago and it held up no problem from Thursday when I started decorating, to Saturday when it was served.

When I make whipped ganache, I make it thinner than regular ganache, and then refrigerate. Then whip...it makes a really light filling that melts in your mouth but as long as you whip it up completely, it is plenty stiff to fill cake.

I use whipped ganache. It is light, fluffy and oh soooo good!