Chocolate Truffle Cake Filling

Submitted by Mizchella

"This cake filling is so goooood, it made me close my eyes and say mmmmmmmm....it almost didnt make it into the cake (from Southern Living). I made this with the Darn Good Chocolate Cake and the Ganache recipe I posted."

 

• Ready In: 6mins
• Ingredients: 4
• Yields: 1 3/4 cups

ingredients

• 4 (1 ounce) semi-sweet chocolate baking squares, chopped
• 6 tablespoons butter (not margarine)
• 6 tablespoons whipping cream
• 2 1⁄2 cups powdered sugar, sifted

directions

1. Microwave chocolate and butter at High for 1 minute or until melted, stirring once. (My microwave died so I did it on the stove in a double boiler, it works just as good).
2. Stir in whipping cream.
3. Gradually add powdered sugar, stirring until blended and smooth.
4. Cool. (Dont refrigerate too long because this will get too stiff -- trust me.just use your judgment.I left it in overnight -- uh oh!.).

Reviews

[amylisai]

DO NOT DO WHAT I DID: I stopped after adding 3/4 or 1 cup powdered sugar. It seemed sweet enough to me at that point. Since I didn't have a sifter, I had little lumps of sugar in the filling--I would recommend sifting! I put it in the fridge for 2 hours while I worked on the cake. The taste of the filling before putting it in the fridge reminded me of licking the batter spoon as a kid--so that's what I did. Yum! When I took it out of the fridge it had a thick consistency and I spread it onto the first layer of cake and placed my second layer on top. This is when DISASTER struck. As I was icing the second layer, the filling began to reach room temperature again and melted back into liquid consistency! Soon I was battling to keep the top layer from sliding off the cake as the filling oozed out the sides. I put it into the fridge hoping to cool the filling back to a thick consistency. I still had to adjust the top layer every few minutes to keep it from sliding completely off until finally the filling cooled down. The taste was pretty good, but I guess unless you put all the sugar in, it won't get thick enough. So for me, this recipe would probably be too sweet--though it did seem to mellow a little in the fridge. Anyway, good luck, and don't do what I did!