Chocolate truffle filling

This is a recipe from my grandmother in Germany. Her tortes are fabulous and this recipe turns out every time. It is divine heaven for all chocolate lovers. I use it to fill a chocolate or vanilla sponge cake…depending on how rich I want the cake to be. Oh, because its from Germany all the measurements are by weight and metric.

Chocolate truffle filling


  • 125g butter (unsalted)
  • 150g icing sugar
  • 100g cocoa powder
  • 1 Egg
  • 1 tsp. rum or rum extract
  • 2 Tbsp. water
  • 1 pkg. vanilla sugar (Dr. Oetker)


  1. In one bowl, sift together the cocoa and the icing sugar. In another small bowl, beat the egg with the rum. In a third large bowl, cream butter. Back and forth as well as little by little add the cocoa-icing sugar mixture and the egg/rum to the creamed butter, beating at high speed and scraping the sides. After this has been mixed to a nice texture, you can remove about 16 rounded tsp of the mixture to chill for putting on the cake as part of your decoration. Beat the remaining mixture with the water and vanilla sugar. You can now fill a completely cooled cake. Let the filling and cake set in the fridge before decorating. Enjoy!


Comments (4)


i can weigh and convert everything but how big is a package of vanilla sugar? Is that a special sugar or is it powdered sugar? or do they actually sell that here. I have never looked for it, they might.



Well since it is vanilla flavored fine sugar I will try substituting extra fine sugar and adding reg. Vanilla  i will use the oz. that are mentioned above 7g . And try that  I will see  I forgot I ever commented on this  thanks for answering poortje  I will try and remember when I try it to let u know