What do you fill your chocolate cake with?!
What do you fill your chocolate cake with?
I don't like white icing, but chocolate icing is too much.
Answers:
peanut butter I use skippy crunchy and frost it with milk chocolate frosting then I sprinkle some choco bits and mini peanut butter chips on top
Source(s):
I make this for both the cake auction fundraisers my church has and it always sell for more than 25.00
+++++chocolate buttercream+++++
100g (4oz) unsalted butter, softened
225g (8oz) icing sugar
1 tbsp cocoa
1 tbsp warm water
half a teaspoon vanilla essence
Put the butter in a large mixing bowl and beat it until creamy, sift & mix the icing sugar in gradually
Mix the cocoa and warm water together then add vanilla essence, then beat all the ingredients until the buttercream is really fluffy.
You could do a chocolate mousse. It is lighter, and you can make it a lot less sweet that icing. You could also do whipped cream between the layers.
peanut butter icing:
Blend 1 cup cold milk and 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling for 2 mins then add 1/2 cup peanut butter. Put a cup of that in the middle then you can add a cup and a half of cool whip and ice the cake with that.
if you mean filling the inside of the cake, there are several different things you can do.
put fruit, pudding, marshmallows.
CHERRY PIE FILLING NO ICING, REFRIGERATE SERVE WITH WHIPPED CREAM GREAT!
My grandmother would make a chocolate cake, as a sheet cake...and top it with crushed walnuts and choclate chips, for the last 5 minutes of baking, my cousins and I would finish it off before anyone else had a chance to get a bite!!!!
cream cheese frosting
8 oz. cream cheese(room temperature, so it's easier to mix)
1 cup sugar
1/2 teaspoon vanilla
mix until smooth and spreadable
Try this, it's still chocolate, but completely yummy:
In a heavy bottomed saucepan, add equal amounts of chocolate chips (Hershey semi-sweet are fine), and heavy cream. Melt together over a low heat, stirring continually with a wire whip.
Once completely melted and integrated, remove from the heat and place the pan over a large bowl of ice. Whip briskly until the ganache begins to thicken, remove from the ice and continue to stir until it has a fluffy, mousse-like consistency. Set aside.
Melt some seedless rasperry jam in the microwave, spread on the bottom layer, now spread the mousse on top or the jam.
Place the top layer on this, and dust the top of the cake with unsweetened cocoa.
Very classy, and simple to make. Serve with fresh raspberries or raspberry sauce.