It sounds like a fairy tale, but by re-preparing, constantly trying and searching for the perfect ratio of ingredients, we came up with a winning combination and the desired recipe - Chocolate cake filling, which will delight you!
Chocolate cake it is not ready until you make the chocolate filling for the cake and decorate the cake, and the right and high-quality filling will give the cake a special taste. Prepare the most delicious chocolate cake using our cake recipe.
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We believe that many claim that their recipe is the best, the tastiest, that their chocolate cake is the best in the world, but if you use this chocolate filling, you will be easily convinced that we are telling the truth.
Using a traditional cake recipe as a base, with a few of our additions and improvisations, we got a very good combination of tradition and innovation, which results in a chocolate cake with a fantastic taste. The addition of espresso powder to the chocolate filling and to the cake itself, as well as the addition of vanilla extract, makes this filling and cake specific and unique in taste.
A few "tricks" for the best chocolate filling for a cake (if you use chocolate and not cocoa powder): always take into account that there is a difference in the quality of chocolates, which you buy and use for cakes and cakes. One of the important factors is that - how we like the chosen chocolate. But you should also take care of the appearance and ingredients: the chocolate you will use to make the filling for the cake must be shiny, smooth, and must not have any visible changes on the surface. If the chocolate has grayish or light changes on the surface, it is a sign that it has not been stored according to standards. Too high or too low a storage temperature will cause the chocolate to get physical changes on its surface.
The chosen chocolate must not smell like other food items, not even sugar. Choose chocolates that have more than 60% cocoa in the composition and with as little sugar as possible.
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
When making the chocolate filling for the cake, always melt the chocolate with steam, never over a direct flame, and break and crumble it as much as possible before melting.
Note: in the text we mentioned chocolate as one of the ingredients and in the recipe for the chocolate filling we used cocoa powder. General note for replacing chocolate with cocoa and vice versa:
- unsweetened chocolate with cocoa and vice versa is as follows: 30 g of chocolate in the recipe can be replaced with 3 tablespoons of cocoa powder (24 g) and 1 teaspoon of butter (5 g)
- medium sweet chocolate with cocoa and vice versa is as follows: 30 g of chocolate in the recipe, you can replace it with 3 tablespoons of cocoa powder (24 g) and 1,5 teaspoons of butter (7,5 g) and 1 to 1,5 tablespoons of sugar (20 g) .
Of course, all variations and modifications of this general instruction are possible. Try, change and find the ratio and taste that suits you best!
Links for more help converting ingredients: https://www.myrecipes.com/ingredients/chocolate-recipes/about-chocolate i https://www.myrecipes.com/how-to/cooking-questions/cocoa-powder-instead-chocolate
Chocolate cake filling - Recipes and Cookbook online
It sounds like a fairy tale, but by re-preparing, constantly trying and searching for the perfect ratio of ingredients, we came up with a winning combination and the desired recipe - Chocolate filling for a cake, which will delight you!
Chocolate filling, ingredients:
- 350 g butter
- 125 g cocoa powder (quality, unsweetened)
- 550 g powdered sugar
- 125 ml milk
- 2 teaspoons of vanilla extract
- 0,5 teaspoons of espresso powder
Chocolate filling, preparation:
- Add cocoa and butter to a mixing bowl. Knead with a hand mixer until the mixture is uniform.
- Add sugar and milk to the mix as follows: add about 100g of sugar and 1 tablespoon of milk, then beat with a mixer for about a minute, at high speed. Repeat the same process until you have added all the milk and sugar to the mixture.
- Add espresso and vanilla extract and beat well.
- If the mixture seems too dry, add a little more milk in increments of 1 tablespoon and whisk. If the mixture seems too watered down and does not hold its shape, add a little more powdered sugar, spoon by spoon, until you get the desired consistency.
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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