Whats Your Favorite Filling For Chocolate Cake?
Decorating By MessMaker Updated 10 Aug 2010 , 5:45pm by xanikesmom
Getting ready to start playing with recipes, to compile a menu of flavors to offer when asked to make cakes...(Watch out I am broadening my horizons).
I am wondering what fillings go best with chocolate cake, WASC, Lemon cake, carrot, pumpkin, ect...
Also what kind of cake would you use for Bavarian Cream?
For chocolate cake, I like to first drizzle the cake with a caramel syrup, then fill with cream cheese frosting. You can also add in a layer of crushed pecans.
Big hit with my friends and family is filling with Oreo Cookie Fluff, also Whipped Ganache, and Raspberry anything!
Chocolate buttercream, whipped chocolate ganache, anything chocolate. 
I like to use chocolate mouse with a hint of almond extract. It usually gets really good reviews. I make my chocolate mouse with bettercream, chocolate pudding and a couple teaspoons of almond extract.
If you don't have bettercream, you can use pudding and heavy whipping cream but that has to be refridgerated.
Chocolate WASC with dulce de leche filling, mmm...
Chocolate cake with Cookies and Cream filling! Mmmmmm!!!!!
raspberrry or black cherry preserves. Or ganache and caramel sauce.
OMG I want some chocolate cake now!!!!
Orange buttercream with chocolate cake. Sub orange extract for vanilla in your regular recipe and add orange zest to taste. YUMMMMMMMM!
With WASC I like pomegranate molasses, raspberry or strawberry jam goes great with lemon, and carrot cake is awesome with a pecan cream cheese icing. Pumpkin cake I'd do an apple butter or a pumpkin butter.
With WASC I like pomegranate molasses
Do you mind sharing how you use pomegranate molasses as filling? Do you have a recipe?
Do you mind sharing how you use pomegranate molasses as filling? Do you have a recipe?
I use it like any jam-type filling. It's also really good with a little raspberry or blackberry preserve dolloped on top.
Here's my recipe - I reverse engineered a savory sauce my OH makes to top sauteed chicken so I could use it in sweet form:
2 quarts pomegranate juice
1 cup sugar
Pinch salt
Put the above into a large saucepan over medium heat and stir occasionally until the sugar is dissolved.
Bring mixture to a low boil, reduce the heat to low/medium-low. Simmer gently for 90-120 minutes, stirring occasionally, until the liquid is reduced down and very thick, about the consistency of honey.
Remove from heat and let cool to room temperature. It should be very thick, like molasses. If it's still kinda runny, put back over the heat and reduce further.
Store in the refrigerator.
When filling a cake, lay down a thin layer of buttercream because this tends to soak into the cake after a couple days.
Yes, it's important to cook it that slowly and for that long. If you boil it like mad chances are good it'll burn, so low & slow is the way to go. (HA!). I usually put it on the lowest heat and once it hits a simmer check on it every 10 minutes.
Oh, and don't stick your finger in this stuff til it's cooled off because it's like delicious napalm.
I also like to warm it slightly, just so it's a little runnier, and dip petit fours into it before coating them with poured icing. I had some of those on a dessert table not too long ago and apparently they went super fast; people were asking for more.
It's good stuff.
Its a toss up for me Orange Buttercream with mini chocolate chips that have been coated with some Grand Mariner...it compliments the simple syrup made with Grand Mariner.
OR
Raspberry Buttercream with simple syrup made with Chambord.
jerseygirlNga can you share your recepies ts a toss up for me Orange Buttercream with mini chocolate chips that have been coated with some Grand Mariner...it compliments the simple syru Grand p made withMariner
. I LOVE mint buttercream with a ganache covering. Other favs with chocolate cake are peanut butter buttercream, mocha buttercream, and chocolate ganache buttecream. 
I love chocolate cake with mint buttercream. Or orange creamsicle filling.
Chocolate Cake - Nutella Buttercream
Bavarian Cream - Butterpecan Cake
WASC - Rasberry Puree or Strawberry Cream Filling
I have never tried Nutella BC- but that has got to be YUM!!!!
What a wonderful idea! Do you just add Nutella to the usual BC recipe?
Have you tried Nutella BC for a yellow cake? I am making a cake soon..yellow sponge..would love to put in Nutella in that!
I usually melt some peanut butter chips, and add some whipping cream.. It is delicious!! Then I frost the whole cake with whipped cream.. Yum.. I'm actually making that in two weeks for my boss's birthday.
Quote by @%username% on %date%
%body%