Chocolate filling for cakes

8 minutes ago
5 min read

1. Chocolate filling for cakes

A chocolate cake is not complete without a quality filling. It is the filling that gives the cake a special, rich, and full taste. Using a traditional base and a few additions, such as espresso powder and vanilla extract, we achieved the perfect combination of tradition and innovation. In this content, I will offer three variants of making chocolate cream for cakes, puffs, or pastries, which you will choose more and you can find tips at the bottom of the text for each individual recipe. Follow the recipe.

Chocolate-filling-for-cakes — **Chocolate filling for cakes**

Ingredients: simple, total time:30 min.

350 g of butter
125 g of cocoa powder/ quality, unsweetened
550 g of powdered sugar
125 ml of milk
2 tsp of vanilla extract
0.5 tsp of espresso powder

Preparation:

Add the butter and cocoa powder to the mixing bowl. Mix with a hand mixer until you get a uniform mixture.
Gradually add powdered sugar and milk.
Add about 100 g of sugar and one spoon of milk, then beat for about a minute at high speed.
Repeat the process until you have used all the sugar and milk.
Add espresso powder and vanilla extract and beat well.
The filling is ready for coating cakes and pastries.

2. Recipe Classic Chocolate Filling

Pastry cream or classic vanilla and egg yolk pastry filling is my favorite filling when making cakes. The cream is so delicious and delicate that it goes well with all desserts. With rich and quality chocolate filling for making chocolate cakes that you can enrich more with hazelnut, rum, or orange. Follow the recipe.

Ingredients: simple, total time: 40 min.

6 egg yolks
200 g quality chocolate/ 70-80% cocoa
200 g granulated sugar
80 g cornstarch
pinch of salt
2 bags vanilla sugar/ 20g or vanilla powder
1 liter of milk

Preparation:

Mix all the dry ingredients in a small bowl ( cornstarch, sugar, salt, vanilla sugar). Set aside.
Add the egg yolks to the mixer and beat on medium speed, add all the dry mixed ingredients and beat until you get a lighter and foamy mixture.
Separate 300 ml of milk from a liter of milk and add it to the mixture of egg yolks and dry ingredients, whisking with a wire whisk until the ingredients are combined.
Pour the remaining 700 ml of milk into a saucepan and heat on low to moderate heat.
When the milk has heated up and before it boils, mix it with a whisk until you get a thick cream. After boiling, stir for half a minute, then remove from the heat.
When you have removed it from the heat, add the crumbled chocolate to the chocolate and mix with a wire until the steam evaporates, that way you will get a real and consistent chocolate cream.
After stirring for 10-15 minutes, cover the cream with foil and store it in the refrigerator or at room temperature, depending on when you make the cake.
Stir once more before preparing the cake.

Enjoy!

3. Simple Chocolate Cream

Ingredients: simple, total time: 25 min.

500 ml whipping cream
300 g of cooking-quality chocolate/ or dark chocolate

Preparation:

Crush the chocolate finely with a sharp knife on the work surface.
During this time, put the sweet cream to cook on low-moderate heat.
When the cream has become hot and before boiling, remove it from the heat.
Pour in the chopped chocolate and leave for a few seconds, then mix with a wire whisk for 5 minutes and stand for a few minutes, then mix again, repeat this one more time.
When you have obtained the consistency of the cream, cover it with nylon foil and leave it at room temperature to cool completely, then transfer it to the refrigerator to cool for 1-2 hours.
After the specified time, beat the chocolate cream with a mixer until the cream lightens and thickens.
The chocolate cream is ready to cover the cake.

Enjoy!

NOTE:

FOR FIRST RECIPE: If you use chocolate instead of cocoa powder, take care of the quality. The chocolate must be shiny, smooth, and without grayish or light changes on the surface, as this can be a sign of improper storage. Choose chocolates with more than 60% cocoa and as little sugar as possible. Always melt the chocolate with steam, never directly on the fire, and chop it before melting. Replacing chocolate with cocoa: 30 g of unsweetened chocolate = 3 Tbsp of cocoa powder (24 g) + 1 tsp of butter (5 g) 30 g of medium-sweet chocolate = 3 Tbsp of cocoa powder (24 g) + 1.5 tsp of butter (7.5 g) + 1 to 1.5 Tbsp of sugar (about 20 g). Of course, adjustments are possible - experiment until you find the flavor that suits you best. The addition of espresso powder accentuates the aroma of cocoa, while vanilla contributes a mild, rounded flavor. The result is a creamy and durable filling that is easy to spread and maintains a perfect structure. The cream can rise covered in the refrigerator for up to 2 days.
FOR SECOND RECIPE: In this second chocolate filling recipe, you don't need to add butter because the chocolate and egg yolks already provide the fat. You can add all kinds of nuts to this chocolate filling, while making sure that the cream is not too thick. In addition, you can add aromas such as rum and orange, if you are making an orange cake, you can also add fruit. The cream in the fridge can remain covered with nylon foil for up to 2 days.
FOR THIRD RECIPE: You can reduce the chocolate to 250g, but if you are working with natural whipping cream that is harder to mix, I would leave 300g. You can reduce it for plant-based cream. You can also mix for a shorter time and get a cream with a lower density, keep in mind that even later mixing and distribution over the cake additionally mixes the cream. The cream can rise covered in the refrigerator for up to 2 days.