Cream Filling For Chocolate Cake Recipes

Steps:

• For Cake: Combine cocoa with boiling water and mix with a whisk, then cool completely.
• In another bowl, mix together flour, baking soda, salt and baking powder.
• Preheat oven to 350 degrees.
• Grease 3 9" layer cake pans.
• In large bowl of electric mixer, beat butter, sugar, eggs and vanilla at high speed for 5 minutes.
• At low speed, beat in flour mixture in 4ths alternately with cocoa mixture in 3rds.
• Begin and end with flour mixture.
• Do not overbeat.
• Divide evenly in prepared pans and bake for 25 to 30 minutes.
• Cool in pan 10 minutes, then remove and cool on rack.
• For Filling: Whip cream, add sugar and vanilla.
• Beat until thick.
• For Frosting: In medium saucepan, combine chocolate chips, cream and butter.
• Stir over medium heat until smooth.
• Remove from heat and blend in powdered sugar with a whisk.
• In a bowl over ice, beat until it holds its shape.
• To assemble Cake: Place 1 layer top side down on large plate and spread with half the whipped cream.
• Place 2nd layer top side down on whipped cream and spread remaining whipped cream on top.
• Place 3rd cake layer on top, top side up.
• Frost sides and top of cake with chocolate frosting.
• Refrigerate for 1 hour or longer before serving.

Steps:

• Prepare a 12-cup Bundt pan according to the cake mix package directions. Bake the Devil's food cake according to the package directions. Let cool completely.
• Combine the softened butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and 1 tablespoon cream and beat until fluffy, about 3 minutes. Put the marshmallow creme mixture into a piping bag fitted with a long thin round tip.
• Flip the cake so it is flat-side up and make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the hollowed-out holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole, reserving about 1/4 cup frosting for decorating the top of the cake. Flip the cake flat-side down onto a cake stand or serving platter.
• Put the chocolate chips in a small heatproof bowl. Bring the remaining 1/3 cup cream to a boil in a small saucepan, then pour over the chips. Stir until the chips are melted, then stir in the remaining 2 tablespoons butter. Spoon over the cake and let cool until set, about 30 minutes. Pipe connecting loops over the top of the cake with the remaining frosting in the piping bag. Serve immediately or cover and refrigerate for up to 2 days.

Steps:

• CHOCOLATE CAKE.
• Prepare Chocolate Cake according to package directions in two 9 inch cake pans.
• Cool completely. For best results and time permitting, place the layers in freezer until firm.
• RASPBERRY CREAM FILLING.
• Place softened cream cheese and jam in a mixing bowl and cream together until well incorporated, about 2 minutes.
• Add powdered sugar, one cup at a time, until it reaches desired consistency. Use more or less than 2 cups, as desired.
• Frost only ONE of the cooled layers leaving a 1 inch unfrosted margin all around the edge of the layer. Then place the other layer on the Raspberry Filling. The top layer will push the Raspberry Filling toward the edges of the cake, that's why it's important to leave the 1 inch margin.
• CHOCOLATE FROSTING.
• Beat the frosting in mixing bowl for 2-3 minutes.
• Completely frost the sides of the cake.
• Put remaining frosting in decorating bag. Using a large star tip, create a shell border around the top of the cake. The border will keep the ganache on top of the cake. Place cake in refrigerator until ganache is ready.
• RASPBERRY CHOCOLATE GANACHE.
• Combine cocoa, sugar and cornstarch in a saucepan and whisk.
• Gradually add water and jam, continue to whisk the mixture.
• Bring to a simmer over medium heat, whisking constantly.
• Remove from the heat and stir in raspberry liqueur, if using.
• Let cool slightly.
• Remove cake from refrigerator and pour/spread ganache on top.
• Garnish with candies or raspberries.

Steps:

• Combine flour and milk. Bring to a boil and stir until thickened. Cool completely.
• Cream everything else with an electric mixer. Beat in the cooled milk until the sugar is dissolved.
• Use as you desire. It tastes alot like a hostess cake filling, and would go great in chocolate cupcakes.

Steps:

• For cake:
• Preheat oven to 325°F. Butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper round; butter parchment. Place chocolate in metal bowl set over saucepan of simmering water. Stir until melted and smooth.
• Whisk all purpose flour and next 4 ingredients in medium bowl. Using electric mixer, beat brown sugar, butter, and vanilla in large bowl to blend (mixture will be crumbly). Add eggs 1 at a time, beating well after each addition. Beat in warm melted chocolate. Mix in dry ingredients in 2 additions alternately with buttermilk in 1 addition. Divide batter among prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 23 minutes. Cool cakes in pans 10 minutes. Turn cakes out onto rack; peel off parchment. Cool cakes completely. (Can be made 1 day ahead. Wrap cakes in plastic and store at room temperature.)
• For cream filling:
• Place 2 tablespoons cold water in small bowl. Sprinkle unflavored gelatin over; let stand 10 minutes to soften.
• Bring 1/2 cup cream to boil in heavy small saucepan. Add hot cream mixture to softened gelatin; stir until dissolved. Place in refrigerator just until cold, whisking frequently, about 5 minutes.
• Place remaining 1 cup chilled cream, powdered sugar, and vanilla extract in medium bowl. Using electric mixer, beat until peaks form. Add gelatin mixture and beat until peaks form.
• Place 1 cake on 8-inch cardboard round or tart pan bottom. Spread half of filling over. Top with second cake. Spread remaining filling over. Top with third cake. Chill on cardboard round 3 hours.
• For ganache:
• Bring cream and corn syrup to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until smooth. Cool.
• Place cake on rack set in large rimmed baking sheet. Spread half of ganache over top and sides of cake. Chill cake 1 hour. Rewarm remaining ganache in small saucepan over low heat just until lukewarm, whisking often. Pour ganache over cold cake, spreading as needed to cover top and sides. Chill until ganache is set, about 1 hour. (Can be made 1 day ahead. Keep chilled.)
• Cut out paper heart shapes of differing sizes and arrange atop cake. Sift powdered sugar over. Carefully lift hearts from cake. Serve immediately.

Steps:

• Prepare cake batter according to package directions; pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Meanwhile, for filling, combine flour and milk in a saucepan until smooth. Bring to a boil over medium heat, stirring frequently. Cook and stir for 2 minutes; remove from the heat and cool completely. , In a bowl, cream butter, shortening, sugar and salt until fluffy. Add flour mixture; beat until fluffy, about 4 minutes. Spread over cake. Freeze for 15 minutes. For frosting, beat butter, cocoa and vanilla in a bowl until fluffy. Beat in sugar and water. Spread over filling. Store in the refrigerator.

Steps:

• For Mascarpone-Chocolate Cake: Preheat oven to 325 degrees F.
• In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, 1at the time, beating well after each addition. Add mascarpone and vanilla; mix well. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Pour batter into a 10-inch cake pan and bake for 45 minutes.
• For Lavender-Honey Butter Cream: Cook sugar to a soft ball stage. Wisk the egg whites until stiff. Slowly pour cooked sugar into egg whites. Continue to whisk until meringue cools down to room temperature. One by one add small pieces of butter, then stir in the honey.
• For Milk Chocolate Ganache: Chop Chocolate into small pieces and place into a bowl. Bring heavy cream to a boil and poor over the chocolate. Stir until all pieces are melted.
• To assemble: Cut cake in 3 equal disks. Fill the first layer with the milk ganache and the second layer with the lavender-honey butter cream. Use the butter cream to frost the sides and top of the cake.

Steps:

• In a medium-sized sauce pan, mix together the cornstarach, sugar, salt, milk and chocolate. Bring the mixture to a boil, stirring constantly, and boil for 1 minute. Remove the pan from the heat.
• Soften the gelating in the cold water for 1 minute, then stir into the hot chocolate mixture. Pour it into a bowl and let it cool to room temperature. To speed up the cooling process, set the bowl in a larger bowl filled with ice water. Stir with a rubber spatula until it's room temperature. Be careful not to let the gelatin set up.
• When the chocolate mixture is cool, whip 1 cup heavy cream with 1 teaspoons vanilla. Fold this into the chocolate mixture.

Steps:

• Combine the chocolate and cream in a small pan, stir over low heat until chocolate has melted, remove from heat. Whisk in egg yolks until mixture is smooth. Slice cake in half and spread cream filling inside.

Steps:

• Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Make sure you chopped the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then, slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once. The shock of the temperature extremes will cause the fat in the chocolate to separate. As the chocolate melts, you will see some elasticity if there is no fat separation. This means the chocolate still has an emulsion; the fat molecules are still holding together. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous.
• If the ganache separates, it is very easy to fix. Simply add a small amount of cold cream and whisk well. This will bring the ganache back together. The ganache should be thick, shiny, and smooth. Add the desired flavoring and mix until fully incorporated. Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature. I usually make the ganache at the end of the day and let it cool overnight. As it cools, it will thicken and set.
• When the ganache has cooled to the consistency of toothpaste, use an offset spatula to cover the cake layer with the ganache.

Steps:

• In a 1-1/2-qt. bowl, combine cream, cocoa and sugar; stir until well mixed. Refrigerate 8 hours or overnight. With an electric mixer, beat the cream mixture on low speed until frothy; increase speed to high and beat until stiff. Using a serrated knife, split cake into two horizontal layers. With the tines of a fork, remove a portion from the cut sides of the top and bottom layers to form a tunnel when the layers are place together. Frost entire cake with remaining whipped cream. Chill. Cake may be prepared a day ahead.

Steps:

• Combine granulated sugar, flour and salt in a saucepan.
• Gradually add milk. mix well.
• Cook over medium heat until mixture boils, stirring constantly, boil 1 minute.
• Blend a 1/4 cup of hot mixture into beaten egg.
• Return egg mixture to saucepan, mix well.
• Cook until mixture starts to bubble, stirring constantly.
• Stir in margarine and vanilla.
• Cool, then spread over jelly cake roll.
• FOR CHOCOLATE CREAM FILLING:.
• 3/4 cup granulated sugar.
• 3 tbls unbleached flour.
• 1/4 tsp salt.
• 1 1/4 cup skim milk, room temperature.
• 1 oz unsweetened baking chocolate square, melted.
• 1 egg, slightly beaten.
• 1 tsp vanilla.
• do same as basic cream filling, except add chocolate square with milk, finish same as basic cream.
• COCONUT CREAM FILLING:.
• same as basic cream filling, except use 1/2 cup granulated sugar, 3 tbls flour,1/4 tsp salt, 1 1/4 cup skim milk, room temperature,do basic procedure.use 1/3 cup flaked sweetened coconut.
• BUTTERSCOTCH CREAM FILLING:.
• 2/3 cup brown sugar, packed.
• 3 tbls flour.
• 1/4 tsp salt.
• 1 1/4 cup skim milk, room temperature.
• 1 egg, slightly beaten.
• 1 tbls margarine, melted.
• 1 tsp vanilla.
• Combine brown sugar, flur, and salt in a saucepan.Gradually add mik, mix well.Cook over medium heat till mixture begins to boil.Boil 1 minutes, stirring constantly.
• Blend a 1/4 cup of hot mixture into beaten egg.
• Return all to sauepan, mix well.
• cook until mixtue starts to bubble., stirring constantly.
• Stir in margarine and vanilla.
• Cool then spread over cooled jelly cake roll.

Steps:

• Heat oven to 350ºF.
• Grease and flour 2 (9-inch) round pans. Prepare cake batter as directed on package. Add 1/3 cup dry pudding mix; beat 2 min. Pour into prepared pans. Bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min. Remove to wire racks; cool completely.
• Mix cream cheese and 2 Tbsp. sugar in medium bowl until blended. Whisk in half the COOL WHIP. Stack cake layers on plate, filling with cream cheese mixture.
• Beat remaining pudding mix, remaining sugar and milk in medium bowl with whisk 1 min. Stir in remaining COOL WHIP. Use to frost top and side of cake.

Steps:

• Preheat oven to 375 degrees.
• Spray and flour a 15"x10"x1" jelly-roll pan; set aside.
• Stir together flour and baking powder.
• In a separate bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thick.
• Gradually add the granulated sugar, beating on medium speed for 4 to 5 minutes or until thick.
• Add milk and oil; beat on low until combined.
• Sprinkle flour mixture over egg mixture; fold by hand until combined.
• Spread evenly in the pan.
• Bake for 10 to 12 minutes or until the top is golden and springs back when touched.
• Immediately loosen edges of cake and turn cake out onto a towel sprinkled with 1 tbsp.
• powdered sugar.
• Roll up towel and cake, jelly roll style, starting from one of the short sides of the cake.
• Cool on a rack.
• Filling: Combine sugar, cocoa and cornstarch in a small saucepan.
• Stir in evaporated milk.
• Cook and stir over medium heat until mixture is thickened and bubbly.
• Cook and stir for 2 more minutes.
• Remove from heat, cover surface and cool to room temperature.
• When cool, mix in ½ cup softened cream cheese.
• Unroll the cake and evenly spread the filling over the cake.
• Roll up the cake and chill for 2 to 6 hours.
• If desired, top with additional powdered sugar.

Steps:

• Sponge Mixture.
• Whisk egg yolks with the water until frothy.
• Add 2/3 of the sugar and the vanillin sugar, a bit at a time.
• Continue whisking until the mixture is thick and creamy.
• In a separate bowl, whisk the egg whites until stiff enough to show and retain the cut of a knife.
• Gradually whisk in the rest of the sugar.
• fill the egg white snow onto the whisked egg yolk mixture.
• Mix together the flour, corn starch, cocoa and the baking powder.
• Sieve onto the egg whites.
• Fold all the ingredients gently together (do not stir or beat).
• Line the bottom of a 10" (26 cm) round baking tin with a removable rim with baking paper and fill with the sponge mixture.
• Bake immediately in a moderately hot oven for 20 to 30 minutes.
• Chocolate Butter Cream Filling:.
• Blend the pudding powder and sugar with 6 tbsp of the milk.
• Bring the rest of the milk to a boil.
• remove from heat and slowly stir in the blended pudding powder.
• Stir the pudding occasionally while it is cooling down.
• Cream the butter and beat int the cooled pudding one tbsp at a time (the butter and pudding shouldn't be too cool otherwise the cream may curdle).
• Cut the cake through twice horizontally.
• Spread the bottom layer 1/4 of the butter cream filling.
• Lay the 2nd layer over the filling, spread with a little less than half of the remaining cream and lay the top layer over it.
• Coat the sides and top surface thinly and evenly with a little of the remaining cream and sprinkle the sides with the chocolate vermicelli .
• Pipe the rest of the cream decoratively over the top.