Chocolate, Mocha, or White Chocolate Cake Filling

(from 226-2tone’s recipe box)

Makes 3½ cups

For the best flavor, we prefer bittersweet chocolate here. Whipping the chilled filling will stiffen it up so it is easier to spread over the cake, but be careful not to overwhip it or it will turn grainy.

Source: americastestkitchenfeed.com (from RecipeThing user Bethany)

Categories: Desserts

Ingredients

  • 2 1/4 cups heavy cream
  • 12 ounces bittersweet chocolate, chopped fine
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Directions

  1. CHOCOLATE FILLING: Melt the cream and chocolate together in the microwave, stirring often, 1 to 3 minutes. Stir in the vanilla and salt. Cover and refrigerate until cold and thickened, at least 4 hours or up to 1 week. Before using, beat the chilled mixture with an electric mixer on medium- high speed until stiff but spreadable, 30 to 60 seconds.

  2. MOCHA FILLING: Melt 2 tablespoons instant espresso or instant coffee with the chocolate and cream.

  3. WHITE CHOCOLATE FILLING: Do not substitute white chocolate chips here; they do not melt well. Substitute 16 ounces finely chopped white chocolate for the bittersweet chocolate and reduce the amount of cream to 1¾ cups.

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