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Chocolate filling request

post #1 of 4
Thread Starter 
I have a special request for a chocolate filling in a wedding cake I am doing in April. I always like to research and have everything straight in advance so I need some advice...The bride has requested a french vanilla cake with chocolate filling and then the customary buttercream and fondant covering. My question is: What is a chocolate filling I can use that tastes good and won't need to be kept refrigerated?

I have thought about a mousse, but that really requires refrigeration and I definitely don't want this to spoil or bleed. Any recipes or ideas??? Can this be done??? I have always been lucky in the past and done buttercream filling with the fondant cover.

Thanks yall.
Mom to three just getting started in cake decorating.
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Mom to three just getting started in cake decorating.
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post #2 of 4
Whipped Chocolate ganache is always good.
If you look at what you do not have in life, you don't have anything,If you look at what you have in life, you have everything.
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If you look at what you do not have in life, you don't have anything,If you look at what you have in life, you have everything.
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post #3 of 4
I have made a chocolate fudge filling by melting a 12 oz. bag of chocolate chips with a can of sweetened condensed milk. Let cool slightly and then fill your cake. It hardens up some which I find helps add to the stability of the cake, as long as your layers aren't too fragile.

Hope this helps.
post #4 of 4
My favorite is white cake with chocolate ganach and I just filled a white cake with ganache and frosted it in buttercream. I use this at room temp and it's kind of fudgy which I love.

You want to do a buttercream dam before you fill so the chocolate doesn't show through but ganache will not leak since it's pretty solid at room temp.

This recipe was actually lab tested by the Texas Cottage Food law coordinator and it passed the shelf stabillity which means it is fine at room temp. I would not leave it out for more than 5 days but that is my thought knowing that several other shelf stable products have a similar rule. Also altering the recipe by adding more cream would effect how long it was stable, whipping it also makes it less shelf stable but I'm not sure by how much so I just use it as is. If you think the extra sugar is too sweet, use a bitter-sweet chocolate instead of a semi-sweet.

Recipe:
1 cup heavy cream
2 tbsp lightly salted butter
2 tbsp granulated sugar
12 oz semi-sweet chocolate chips

Combine cream, butter, and sugar in a saucepan and bring to just a boil. Remove from heat and add chocolate chips. Let sit for 5 minutes, or until chocolate chips are mostly melted. Stir until smooth and glossy. Can be poured warm or cooled for firmer texture.
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I make my ganache in advance and store it in the freezer. A couple of hours before I want to use it, I set it on the counter. You can reheat it to soften it up just be careful not to over heat it or it will be too run to work as a filling.
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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