Chocolate cake is a sweet, rich cake that you can fill with sweet custard fillings that will tantalize your taste buds!
You can make a variety of custard flavors for filling chocolate cakes with including caramel, coffee, chocolate, or banana.
Chocolate cake can be an overpowering flavor, therefore it’s best if you choose a strong flavored custard to balance out the flavors.
Coffee custard or banana custard work well with chocolate cake to balance out the intense chocolate flavor.
Chocolate Pastry Cream
Chocolate pastry cream is a luscious, chocolate filling for chocolate cake.
Chocolate pastry cream is made heating milk with vanilla paste in a saucepan on low heat.
In a separate bowl, egg yolks are whisked together with sugar and cornstarch.
Temper the eggs by pouring the hot milk into the eggs slowly, and whisking vigorously. You do not want to cook the eggs!
Once all of the milk has been added to the eggs, place the entire mixture back in the saucepan, and heat on low heat to thicken the custard.
After the custard has thickened, add chopped dark chocolate to the custard.
Whisk until the chocolate completely melts into the pastry cream. Let the custard cool, and then chill in the fridge until you’re ready to assemble your cake.
Coffee Pastry Cream
Coffee pastry cream is a delicious espresso flavored cake filling that you can use in between layers of rich chocolate cake.
Half and half is heated in a saucepan with espresso powder to infuse the coffee flavor.
In a separate bowl, egg yolks, sugar, salt and cornstarch are whisked together.
Temper the eggs by added the hot half and half to the eggs slowly, and whisking vigorously.
Once all of the half and half is added to the eggs, place the entire mixture back in the saucepan and heat on medium heat.
Thicken the mixture until it becomes custard consistency. You’ll feel the resistance when the cornstarch becomes activated.
After the custard has thickened, it is removed from the heat source. Cubes of butter and vanilla bean paste are whisked in to finish off the coffee pastry cream cake filling.
Chill the pastry cream, and then it’ll be ready for you to assemble your cake.
Banana pastry cream is a light custard filling you can use in between layers of creamy chocolate cake.
Milk is heated in a saucepan over medium heat until just before it begins to boil. Granulated sugar is added to the saucepan and set to low heat.
In another bowl, granulated sugar is whisked together with cornstarch and egg yolks.
Temper the eggs by slowly adding the hot milk to the egg yolk mixture and whisk vigorously.
Once all of the milk has been added to the eggs, it’s placed back into the saucepan and heated until the custard begins to thicken.
Banana cream is removed from the heat source, and then cubes of butter are melted into the custard.
Vanilla extract and mashed banana are whisked into the banana pastry cream and then it is set to cool.
Chill banana pastry cream in the fridge until you’re ready to assemble you cake.
Caramel Pastry Cream
Caramel pastry cream is a sweet custard with a hint of vanilla aroma.
Caramel is made by cooking sugar in a saucepan until it turns a golden amber color.
Caramel sauce is then infused into pastry cream to create this luscious custard filling for chocolate cake.