Need Some Filling Suggestions For Chocolate Cake
Decorating By Bellatheball Updated 21 Aug 2008 , 6:26pm by junny629
I'm doing a cake for my son's Baptism this weekend. The top tier will be chocolate and the bottom will be yellow cake torted into three layers wtih raspberry and apricot fillings.
What are some good suggestions for the filling of the chocolate cake? I'll cover this in fondant and, because we'll have so many family members in town, I'll have to make the cake a few days in advance. For that reason, I need a filling that can stand at room temp. I've thought about a peanut butter filling but haven't found a good recipe.
Thanks in advance for any suggestions!
There is one oreo filling recipe on here that doens't have any cream or milk, so it works for room temp. And it's very rich and wonderful. I used it in my dad's cake (see my picts, it's the Harley cake!) for his birthday and everyone loved it. I made the cake two days before the party and there were no issues.
Cookies and Cream, PB (the recipe here on CC is really good), whipped ganache, raspberry, strawberry (or either mixed into cream) or just good ol buttercream! Whipped Pastry Pride (freezer section in the store) with Nutella (by the PB's) is great, too.
I can second the Oreo filling. I got oodles of compliments on it last weekend when I used it in my son's birthday cake.
A White Chocolate buttercream would be good.
Here is a recipe for Peantbutter buttercream that is good.
1 C Peanut Butter
1/2 C Butter, softened
2 lbs Powdered Sugar
1/4 C Milk
2 tsp Vanilla
Cream the Pb and butter together, Add milk and vanilla and mix. Add PS 1 C at a time until you reach desired consistancy and taste.
I haven't had any problem leaving the unrefrigerated.
White Choc. Buttercream
1/2 C Shortening
1/2 C Butter, softened
4 oz Baker's White Chocolate squares
2 tsp. Vanilla Ext
1 lb Powdered Sugar
2 T Heavy Cream
Melt white chocolate over a double boiler. Cream shortening and butter on med speed. Add melted chocolate, add vanilla. On low add powdered sugar until incorporated. Add cream 1 T at a time until you get med. consistency.
Real easy and simple....Pastry price and peanut butter....or dream whip and peanut butter. about 1 cup peanut butter to one large tub.....hand whip till smooth and consistancy and taste you like.
Spread on cake right away... refrig after filling if needed but it can stay out just fine.
I can second the Oreo filling. I got oodles of compliments on it last weekend when I used it in my son's birthday cake.
just a thought is it the one with the marshmallow cream?
Sorry, Thank You
A peanut butter buttercream laced with mini chocolate chip morsels sounds good to me right now. Or it could just be P-PMS. 
As far as Pastry Pride, we used it exclusively in our fillings in the bakery, and it does go sour. I would refrigerate it.
Oreo filling sounds good, too. Yum!
Just adding peanutbutter to buttercream is really yummy!
My Oreo filling is simply blending Oreo pudding mix into Frostin Pride and adding extra crushed Oreos.
You can also make White chocolate cheesecake (this is a stable recipe) and blend in any flavor you like. Creme de Menthe is really good! Or adding seedless raspberry preserves to it.
8 oz cream cheese, softened
6 oz white chocolate, melted and cooled slightly
4 c whipped Frostin' Pride or Cool Whip
1 pkg cheesecake pudding
Warm the cream cheese in the microwave for 20 seconds and beat til smooth. Melt the chocolate in micro and cool slightly. Temper the chocolate by blending in a small amount of cream cheese before blending it all into the cream cheese.
Beat the pudding into the Frostin' Pride; add it to the cream cheese mixture. Add flavorings or fruit filling, if desired.
I usually double this recipe for a cake with 2 filling layers.
Can you make a whipped cream type of frosting/filling out of pastry pride? This heavy whipping cream is getting expensive!
Pastry Pride works very well as a whipped cream-type frosting. We did our banquet cakes with them.
It also works great as a substitute for heavy cream in the instant-pudding mousse.
They used to have a product called Frostin' Pride. Don't know if they still have it, but it is thicker and lends itself to piping. I didn't like the texture, and prefer to use Pastry Pride, but YMMV.
Mix Whipped PP with Bavarian Cream filling, the kind in a tube, for a yummy, light filling. It flavors well with liqueurs or extracts.
Oh my gosh, so many good ideas! Thanks to everyone especially those of you who took the time to type out your recipes.
I didn't see this suggested filling..........ready made cheesecake! It comes in chocolate & plain. Comes in a tub...Great for quick * easy filling. It is extra special in a carrot cake.
What about if you make a caramel mousse filling using the pastry pride. it works really well and goes great with chocolate. You can make your own caramel or use the store bought kind, just fold in to already whipped pastry pride. but if you make it from scratch make sure the caramel is completely cooled before adding to the pastry pride. Hope this helps!!
This is one of my favorite's although it is very simple. . . I make an almond cream filling and it tastes GREAT with chocolate! I simply use a vanilla pudding, made with a little less milk (so it will be a thicker consistancy), add some almond extract, a small amount goes a long way, then I lighten it up with some cool whip! Really yummy! Also banana cream made with the pudding and cool whip is really good too!
We like plain cherry pie filling in between chocolate layers. Can be left at room temp. Not fancy but taste good.
I want to try all your ideas... however, I can't find pastry pride here as I live overseas. Does anyone know what I can use instead of pastry pride? Will cool whip work?
Cool Whip will work, it just has to be refrigerated. Maybe find a listing for Rich's or Pastry Pride and so if any bakeries near you use it? You can always ask to buy some from a bakery.
I know you said the yellow layer will have a raspberry filling, but the raspberry is awesome with chocolate!
The filling that I put in almost all of my chocolate cakes (germans choc. is the exception) is a peanut butter cokie...I make a large peanut butter cookie in the same pan I used for the cake, any recipe, I use the Betty Crocker cookie mix in an envelope and it makes a 10 - 12" layer, for a 8 - 9" layer I just halve it but still add the one egg it calls for (how to half it?) an it turns out great! Leave a space all around the edge for expansion and just grease the pan well and it pops out with no problem. I doesn't have to be refrigerated as you really need it to "sit" for a few hours, preferably overnight for the cookie to soften and become part of the cake... I put icing under and over the cookie layer to glue it in place. It is the best peanut butter filling I've used. I also do a sugar cookie layer in my butter or white cake which you can flavor and/or tint...soo pretty and delicious too, on this one I also use the Betty Crocker cookie mix in the envelope, I'm so lazy...but it is soo good.
raquel1,
What a great idea to put a cookie in between cakes! Wouldn't you know this would come from another Texan. I have got to try this.
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