Chocolate filling for cake: 3 step-by-step recipes
Depending on your taste and the type of recipe, you may need a chocolate cake filling.
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The flavor will make everything even tastier, and on top of that the cake will be moist and without that dry cake appearance that is sometimes unpleasant.
3 chocolate filling recipes for cake
Let's check out some delicious chocolate cake filling options that will make your mouth water.
1 – Aerated chocolate ganache
- 450g chopped chocolate 70%;
- 200g of crystal sugar;
- 100g of cold and chopped unsalted butter;
- 500ml of fresh cream.
In a blender, place the chocolate to blend and set aside. Meanwhile, place a pan on the heat and caramelize the crystal sugar until it reaches a more amber color.
Heat the fresh cream and when the sugar is caramelized add the milk cream, being careful not to burn yourself.
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Once you have mixed and incorporated the cream and caramelized sugar, place the mixture in the blender along with the chocolate and blend until everything is smooth.
When it reaches this point, add the chopped butter and stir until it becomes shiny. Then just put it in the fridge for 1 hour and beat it so that it becomes aerated.
2 – Chocolate filling for lactose-free cake
- 1 box of soy cream;
- 2 egg yolks;
- ½ liter of soy milk;
- 1 can of lactose-free condensed milk;
- 150 grams of lactose-free chocolate;
- 3 tablespoons cornstarch.
In the blender, place the egg yolks, condensed milk, cornstarch and the soy milk to beat. Once incorporated, heat this mixture and let it thicken, then add the chocolate to melt as well.
Keep mixing until it melts and once it cools, finish with the soy milk cream.
3 – Simple filling
- 395 grams of condensed milk;
- 1 tablespoon of margarine;
- 3 tablespoons of cocoa powder;
- 200 grams of cream.
In a pan, place all the ingredients: margarine, cream, chocolate and condensed milk. Mix and turn the heat to low, stirring constantly so it doesn't burn.
Keep stirring until it thickens and when it reaches a consistency similar to brigadeiro, as soon as bubbles start to form you can turn it off.
Transfer the filling to a bowl or jar and cover with plastic wrap. It's okay if the plastic wrap comes into contact with the filling, it's even better.
Refrigerate your filling for at least two hours or until it is cold. You cannot use it in the cake if it is still warm.
For the chocolate lovers, adding a chocolate filling is a way to satisfy your cravings for this sweet treat.
And also a way to enhance your cake, especially with white dough like sponge cake or nest dough.