I have found fudge recipes that you have to cook sugar and chocolate to a soft ball stage and others that are kind of similar to a ganache. I don't know which kind cake boss uses. I was wondering if anyone knows what kind of fudge filling cake boss uses to fill cakes. It looks so smooth and silky.
....I too was wondering that?? His fudge filling looks sooooooo good 
When I did a search on google a recipe did come up for buddy's chocolate fudge frosting. It was a simple recipe, 2 1/2 c. butter, 5 c. powdered sugar, 2/3 c. cocoa, 1 T. vanilla, 1/4 t. sea salt, and 3 T's milk, or water.
has anyone tried it yet? I was going to fill this 6 tier monster or a cake with it but would like to know if anyone had tried it yet? and has anyone tried it with margarine or regular salt? and what was their experience?
When I make chocolate frosting with cocoa powder it never comes out the rich dark chocolate color that his appears to be on tv. I need to use bakers chocolate to get it that dark.
I use my normal bc recipe, but omit the water, or whatever liquid you use, (not the vanilla) and add in melted chocolate. I always get a great fudgy filling. I only use Sweetex for my icings. HTH
When I did a search on google a recipe did come up for buddy's chocolate fudge frosting. It was a simple recipe, 2 1/2 c. butter, 5 c. powdered sugar, 2/3 c. cocoa, 1 T. vanilla, 1/4 t. sea salt, and 3 T's milk, or water.
This recipe should not have to be refrigerated.
It has 5 cups of powdered sugar. Sugar acts as a preservative, just like salt. The 3 T of milk should not make a difference.
However, if you are printing a book and want to CYA so that no one will sue you when they sick and blame it on the frosting, then you want to say to be sure to refrigerate it.
In fact, to cover my CYA, I will tell people to refrigerate it too and then take it out to get to room temp. But really, I have left cupcakes out on the table for 3 days with this kind of icing and there are no ill effects.
If in doubt, use water.
Ive tried the recipe and it's just like any other chocolate buttercream, althought I'm sure the type of cocoa you use makes a huge difference. It wasn't silky and smooth and shiny like it is on television...just a regular chocolate buttercream...but idk, maybe I didn't do it right.
with regards to the salt, you can substitute regular salt for the sea salt, just use a bit less.
Cocoa powder, just makes it grainy for me. I use Callebaut chocolate, and melt it down. I use quite a bit. >.<
I just made this for three of the layers on my my zoo cake this past weekend and it isnt the fudge i was looking for I wanted that gewy fudge that they use like the kids you find at dairy queen or the pre made chocolate fudge cont in the grocery store. this looked like what they called "chacolate moose" on cake boss that is what this recepie turned out like. it was yummy and all but not what i wanted.
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