Chocolate Wedding Cake: Best Fillings For Your Big Day

There are many options for chocolate cake fillings, but the best one for a wedding cake depends on personal preference. Some popular choices include chocolate mousse, chocolate ganache, chocolate buttercream, chocolate cream cheese, and chocolate whipped cream. For a more interesting flavour, you could add raspberry, mint, hazelnut, coffee, orange, or caramel to the mix. If you want to avoid a heavy cake, you should opt for a lighter filling such as mousse or whipped cream.

Chocolate cake with raspberry buttercream or mousse

Ingredients:

Firstly, you will need to gather your ingredients. For the chocolate cake, you will require standard baking items such as flour, sugar, eggs, and butter. In addition, cocoa powder, baking soda, and baking powder will add the chocolatey flavour and rise. Buttermilk and sour cream will add a tangy depth to the cake, while hot coffee or water will enhance the chocolate flavour. For the raspberry buttercream, you will need butter, icing sugar, and cocoa powder, as well as fresh or frozen raspberries, lemon juice, and vanilla extract. Cornstarch will act as a thickening agent. Finally, for the chocolate glaze, you will need chocolate, butter, cream, and raspberry liqueur (optional).

Method:

Step 1: Make the Raspberry Filling

Start by making the raspberry filling. Combine cornstarch and water, whisking until dissolved. Then, in a saucepan, mix this with the raspberries, sugar, and lemon juice. Cook this mixture over medium heat, mashing the raspberries as they soften. Bring to a boil and let it cook for about 5 minutes, stirring occasionally. Remove from the heat, and stir in the vanilla extract. Allow the filling to cool and then chill it in the refrigerator until it thickens.

Step 2: Bake the Chocolate Cake

Preheat your oven and prepare your cake pans by greasing them and lining them with parchment paper. In a large bowl, whisk together the dry ingredients: flour, cocoa powder, sugar, baking soda, baking powder, and salt. In a separate bowl, mix the oil, eggs, and sour cream. Then, add the buttermilk and vanilla, beating until combined. Pour the wet ingredients into the dry ingredients and add the hot liquid (coffee or water). Finally, fold in the chocolate chips. Divide the batter evenly between your cake pans and bake for approximately 25 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool completely before assembling.

Step 3: Prepare the Buttercream

To make the buttercream, beat the butter until creamy, and then mix in the icing sugar and cocoa powder. Add the cream and vanilla extract, and beat until light and fluffy. This buttercream can be made ahead of time and stored in the refrigerator.

Step 4: Assemble the Cake

Place one cake layer on your serving plate and spread a thin layer of chocolate buttercream on top. Pipe a thick border of buttercream around the edge of the cake layer to create a dam that will hold the raspberry filling. Spread half of the thickened raspberry filling inside the buttercream border. Repeat this process with the second cake layer. Place the third cake layer on top.

Step 5: Apply the Crumb Coat

Using the remaining chocolate buttercream, spread a thin layer of frosting on the top and sides of the cake as a crumb coat. This will help to seal in any crumbs and create a smooth surface for the final glaze. Chill the cake in the refrigerator for at least 30 minutes to set the crumb coat.

Step 6: Make the Chocolate Glaze (Optional)

If you wish to add a final chocolate glaze, combine chopped chocolate and cream in a heat-proof bowl. Heat the cream until it begins to gently simmer and then pour it over the chocolate. Let it sit for a few minutes to soften the chocolate, and then slowly stir until the mixture is smooth. Add raspberry liqueur to the glaze for extra flavour, if desired. Allow the glaze to cool and thicken slightly before pouring it over the chilled crumb-coated cake.

Tips and Variations:

• Ensure your cake layers are completely cooled before filling and assembling.
• Create a dam of buttercream around the edge of each cake layer to prevent the raspberry filling from seeping out.
• Chill the assembled cake before serving to allow the filling to firm up and make slicing cleaner.
• For a variation, you can substitute the raspberry buttercream with a chocolate mousse filling.

Chocolate cake with Baileys soak and Baileys ganache

A chocolate wedding cake with a Baileys soak and Baileys ganache is a great choice for a boozy, indulgent dessert. Here is a detailed recipe and some tips to create this special cake:

Chocolate Cake with Baileys Soak:

For a rich and luxurious chocolate cake, you can incorporate Baileys into the cake batter. Here are the ingredients and steps:

Ingredients:

• Unsalted butter
• Dark chocolate, chopped
• Granulated sugar
• Brown sugar
• Dutch cocoa powder, sifted
• Baileys Irish Cream Liquor
• Instant coffee
• Eggs, room temperature
• All-purpose flour
• Baking powder
• Baking soda

Steps:

• Preheat your oven to 325°F (160°C).
• Line a 9-inch round cake pan with parchment paper and grease the sides with butter.
• In a medium bowl, sift together the flour, baking soda, baking powder, and salt.
• In a medium heavy-bottom pot, combine butter, chocolate, sugars, Baileys, cocoa powder, and instant coffee. Melt over medium-low heat, stirring occasionally. Do not let it boil.
• Once the butter and chocolate are fully melted, remove from the heat and let the mixture cool slightly for about 5 minutes.
• Slowly add the eggs to the slightly cooled mixture, one at a time, mixing until fully incorporated.
• Add the dry ingredients to the wet mixture and mix until just combined. Be careful not to overmix the batter.
• Pour the batter into your prepared pan and bake for around 35 minutes. The cake is done when a toothpick inserted into the centre comes out clean with a few moist crumbs.
• Remove the cake from the oven and let it cool completely.

Baileys Ganache:

To fill and cover your chocolate cake, you can make a delicious Baileys ganache. Here are the ingredients and steps:

Ingredients:

• Dark chocolate, finely chopped
• Whipping cream
• Baileys Irish Cream
• Unsalted butter, room temperature

Steps:

• Place the chopped chocolate in a medium heatproof bowl.
• In a small saucepan, combine the Baileys and cream. Heat this mixture until it simmers.
• Pour the hot Baileys and cream mixture over the chocolate and let it sit for about 2 minutes.
• Slowly stir the mixture with a rubber spatula until it comes together and forms a smooth, shiny ganache. If needed, continue stirring or set aside for a couple of minutes to reach room temperature.
• Once the ganache is at room temperature, add the room-temperature butter and mix until fully incorporated.
• Let the ganache sit at room temperature to thicken slightly before using it to fill and frost your cake.

Assembling the Cake:

Now, it's time to assemble your chocolate cake with Baileys soak and Baileys ganache. Here are the steps:

Steps:

• Place one layer of your chocolate cake on a flat plate or cake board.
• Soak the cake layer with Baileys, either by brushing or drizzling Baileys over the cake.
• Spread a generous amount of Baileys ganache on top of the cake layer.
• Place the second cake layer on top and repeat the soaking and ganache process.
• Cover the entire cake with a thin coat of chocolate buttercream or additional Baileys ganache. Chill the cake in the fridge for about 20 minutes to set.
• Add a second, thicker layer of chocolate buttercream or Baileys ganache and smooth it out using a bench scraper or spatula.
• Decorate as desired! You can add chocolate ganache drips, create patterns with a tapered offset spatula, or simply enjoy the cake as it is.

Tips:

• Do not overmix the cake batter. This cake should have a mud-like texture, so be gentle when mixing.
• Use a high-quality cocoa powder for a richer and more intense chocolate flavour.
• Avoid using a pan smaller than 9 inches for this cake. A taller cake may look appealing, but it can result in a dry exterior and undercooked centre.
• Do not overbake the cake. Check for doneness by inserting a toothpick into the centre. The cake is perfectly baked when the toothpick comes out with a few moist crumbs.
• When making the ganache, use dark chocolate with a minimum of 51% cocoa content for the best results.
• If you prefer a lighter and fluffier texture for your ganache, you can whip it with an electric mixer for several minutes until it becomes pale and fluffy.

Devil's Food cake with a pudding or ganache filling

Devil's Food Cake is a deliciously rich and moist chocolate cake that forms the perfect base for a variety of fillings. The cake itself is not overly sweet, allowing the filling to shine. The addition of ingredients like buttermilk, mayonnaise, and brown sugar ensures a moist and tender crumb. This cake is the perfect choice if you're looking for something indulgent yet elegant for your special day.

When it comes to the filling, you have two main options: pudding or ganache. Let's explore both in more detail:

Pudding Filling

A pudding filling can add a creamy and indulgent touch to your Devil's Food Cake. You can opt for a traditional pastry cream, a custard-like filling that pairs beautifully with the chocolate cake. Alternatively, you can choose a flavour such as chocolate or butterscotch pudding to enhance the richness of the cake. If you're feeling adventurous, you could even layer multiple flavours of pudding to create a unique taste experience.

Ganache Filling

Ganache is a classic choice for filling and frosting chocolate cakes, and it pairs exceptionally well with Devil's Food Cake. Ganache is made by combining chocolate and heavy cream, resulting in a smooth, glossy, and decadent filling. You can use a variety of chocolates for your ganache, such as bittersweet or semi-sweet chocolate, to create different flavour profiles. For an extra touch of richness, you can even add a bit of butter to your ganache.

When assembling your wedding cake, consider using a combination of pudding and ganache. You can alternate layers of cake with layers of pudding and ganache, creating a stunning visual effect and a delightful contrast of textures. Top it off with a thin layer of ganache to seal in any crumbs, and then add the final layer of ganache for a smooth and elegant finish.

Chocolate cake with a passionfruit mousse filling

Chocolate and passionfruit is a classic combination, and a passionfruit mousse filling will add a bright, tangy twist to your chocolate wedding cake. Here is a recipe and some tips for creating this unique dessert.

The Chocolate Cake

The first step is to bake your chocolate cake layers. You can use your favourite chocolate cake recipe or try a flourless chocolate cake for a gluten-free option. If you're looking for a simple, classic chocolate cake, try this sponge cake recipe:

Sponge Cake

• Preheat your oven to 320°F (160°C).
• Melt 30g of butter with 50g of milk in a double boiler.
• Separate three eggs, placing the whites in a clean bowl.
• Beat the egg whites with 50g of granulated sugar until stiff peaks form, adding the sugar gradually.
• Beat in the three egg yolks one at a time, continuing to beat until markings on the surface disappear.
• Sift in 85g of cake flour and gently fold it into the batter.
• Fold in half of the butter and milk mixture, then the remaining half.
• Pour the batter into a lined 6-inch cake pan and bake for 30 minutes.
• Allow the cake to cool completely, then slice it into two layers approximately 1 cm thick.

Passionfruit Mousse Filling

Now, let's make the passionfruit mousse! You will need:

• Passionfruit puree or juice (freshly squeezed or store-bought)
• Gelatin sheets or unflavoured gelatin
• Heavy cream or chilled coconut cream
• Sweetener of your choice (monk fruit granulated sweetener, stevia glycerite, or sugar)
• Lemon juice
• Apricot jam (optional)
• Sprinkle the gelatin over cold water and let it soften for about 5 minutes.
• Heat passionfruit puree or juice with your chosen sweetener and lemon juice in a small pan over medium heat. Add the gelatin and stir until dissolved.
• Transfer the mixture to a large bowl and let it cool to room temperature.
• Whip the cream to medium peaks.
• Whisk a small amount of the whipped cream into the passionfruit mixture to lighten it, then gently fold in the remaining cream until combined.

Assembling the Cake

Now, it's time to assemble your chocolate passionfruit mousse cake:

• Place one layer of the chocolate sponge cake on a serving platter or a springform pan.
• Brush the cake layer with passionfruit juice.
• Spread a generous amount of the passionfruit mousse over the cake layer.
• Gently place the second cake layer on top.
• Brush the top of the cake with more passionfruit juice.
• Cover the cake with plastic wrap and refrigerate for at least 2 hours to set the mousse.

For an extra touch of sweetness, you can spread a thin layer of apricot jam on top of the mousse before adding the final cake layer. Chilling the cake overnight will also enhance the flavours and help it set firmly.

Decorating and Serving

When it comes to decorating your chocolate passionfruit wedding cake, consider a light and fluffy frosting or a simple dusting of cocoa powder or powdered sugar. Fresh flowers, such as pineapple flowers, can also add a romantic touch.

Keep your chocolate passionfruit cake refrigerated until serving. This cake is best served chilled, so your guests can enjoy the refreshing, tangy flavour of the passionfruit mousse alongside the rich chocolate cake.

Chocolate cake with a peanut butter filling

Chocolate and peanut butter is a classic combination, and this flavour pairing is sure to be a hit at your wedding. Here is a detailed recipe for a chocolate cake with a peanut butter filling.

Ingredients:

For the cake:

• 1 and 3/4 cups (219g) all-purpose flour (spooned & levelled)
• 3/4 cup (62g) unsweetened natural cocoa powder (see note)
• 1 and 3/4 cups (350g) granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 teaspoons espresso powder (optional)
• 1/2 cup (120ml) canola or vegetable oil
• 2 large eggs, at room temperature
• 3/4 cup (180g) full-fat sour cream, at room temperature
• 1/2 cup (120ml) buttermilk, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup (120ml) hot water or black coffee
• 1 cup (170g) mini semi-sweet chocolate chips (tossed in 1 Tablespoon flour)

For the peanut butter frosting:

• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 1 and 3/4 cup (440g) creamy peanut butter
• 1 and 3/4 cup (210g) confectioners' sugar
• 1 teaspoon pure vanilla extract
• 3 Tablespoons (45ml) heavy cream or heavy whipping cream, at room temperature

Method:

• Preheat your oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside.
• Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk), mix the oil, eggs, and sour cream together on medium-high speed until combined. Add the buttermilk and vanilla and beat until combined.
• Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Fold in the flour-coated chocolate chips.
• Divide the batter evenly between the three pans. Bake for approximately 24–26 minutes. Baking times may vary, so keep an eye on your cakes. The cakes are done when a toothpick inserted in the centre comes out clean.
• Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan. The cakes may slightly sink in the middle as they cool—this is expected.
• As the cakes cool, make the peanut butter frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until creamy and smooth, about 2 minutes. With a rubber spatula, scrape down the sides and bottom of the bowl as needed.
• Add the peanut butter and beat until completely combined, about 1–2 minutes. Scrape down the sides and bottom of the bowl as needed to help combine. The mixture will be thin.
• Add the confectioners' sugar, vanilla extract, and salt, then pour in the heavy cream with the mixer running on low speed. After all of the cream has been added, turn the mixer up to medium-high speed and beat for 1–2 minutes, or until fully combined and creamy.
• You should end up with about 3.5–4 cups (850g) of peanut butter frosting. This amount makes enough for the filling, crumb coat, and for a little piping on top.
• Assemble the cake: Place one cake layer on your cake stand, cake turntable, or serving plate. Using a large icing spatula or small offset spatula, evenly cover the top with about 1 cup of peanut butter frosting. Repeat with the second and third cake layers, spreading about 1 cup of peanut butter frosting between each layer.
• Spread a thin layer of frosting on the top and around the sides as a crumb coat. Run a bench scraper around the cake to smooth it out. Refrigerate the cake for at least 30 minutes and up to 3 hours to set the crumb coat.
• As your crumb coat sets, make the chocolate ganache: Place finely chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!)
• Pour the hot cream over the chocolate, then let it sit for 2–3 minutes to gently soften the chocolate. With a metal spoon or small rubber spatula, very slowly stir until the chocolate has melted and the mixture is smooth.
• Ganache is thin. The finer you chop the chocolate, the quicker it will melt with the cream. If it’s not melting, do not microwave it. If needed, see Troubleshooting Chocolate Ganache.
• Once the ganache mixture is smooth, let it chill for 20-30 minutes in the refrigerator to thicken before spreading on the chilled crumb-coated cake.
• Pour/spoon the thickened ganache on the chilled cake. Smooth the top with an icing spatula and the sides with a bench scraper. If desired, pipe the remaining peanut butter frosting around the edge of the cake.
• Garnish with peanut butter cups, if desired. Serve the cake immediately or chill, uncovered, for up to 4–6 hours before serving. The cake can be served at room temperature or chilled.

Tips:

The cake can be made ahead of time and stored. Wrap the individual baked and cooled cake layers tightly and refrigerate for up to 2 days or freeze for up to 3 months.

Variations:

• For a gluten-free option, replace the all-purpose flour with gluten-free flour.
• For a vegan option, use a flax egg and plant-based milk and butter alternatives.
• For a peanut-free option, replace the peanut butter with almond or cashew butter.
• For an extra touch of elegance, decorate the cake with fresh flowers or edible gold leaf.

Storage:

Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Frequently asked questions