What do you use as filling between layers of Amanda's Chocolate Dump-It Cake?

So I made this cake for the first time last night and it was ABSURDLY delicious. (I think this was the first time I've ever had sour cream frosting. Or at least the first time I realized I was having it. SO MUCH BETTER than buttercream.)

Anyway, I served it at a dinner party Sunday night. I'm going to make it again on Wednesday to bring to a relative just getting out of the hospital. And then make it again Friday night for a Shabbas dinner.

So here's my question: how can I mix it up so I don't get sick of the same cake 3 times in a 1 week? What can I put as a filling between layers? I have some ideas but don't want to suggest them and put ideas in your head.

  • Posted by: Peter
  • February 11, 2013


Kitchen B. May 17, 2013
I am somewhat obsessed with the cake :-)...... Emily..... (http://www.kitchenbutterfly.com/2012/02/17/chocolate-dump-it-all-cake-a-la-hesser/). Thanks for your wonderful exclamating (new word) compliment!
em-i-lis May 17, 2013
:) I love a good food obsession! Now planning to make this cake ASAP!!!
em-i-lis May 17, 2013
:) I love a good food obsession! Now planning to make this cake ASAP!!!
Kitchen B. May 16, 2013
I must apologise for seeing this late! I've done a host of flavouring the cake itself, and using different fillings and frostings.

In addition to the 'regular' version, I've made coffee-chocolate, orange-chocolate, chocolate and peppermint, chocolate-ginger versions.

My classic frosting is a chocolate ganache, though I've made a chocolate orange ganache. I've also done a white chocolate -peppermint frosting (http://smittenkitchen.com/blog/2010/02/chocolate-souffle-cupcakes-with-mint-cream/). I've topped it with caramel frosting and buttercream too.

One of my absolute favourites is making it into a layer cake and filling it with fresh strawberries and cream; or strawberries and a milk chocolate mousse; or just with the chocolate mousse(http://food52.com/recipes/2905-chocolate-layer-mousse-cake-with-cognac-and-bittersweet-chocolate-curls).

Another way I absolutely love it is to make an ice cream cake. Chocolate cake base, strawberry swirl middle layer, finished with plain vanilla and occassionally, 'ganached'.

I've also made a thin mint cookie cake which was superb! http://www.kitchenbutterfly.com/2012/11/05/november-2012-made-in-nigeria-in-my-kitchen/

The possibilities are endless! Hands down my favourite cake ever!
em-i-lis May 16, 2013
Holy cow, Kitchen Butterfly! :)
ATG117 February 11, 2013
I was thinking raspberry or cherry jam as some others have mentioned. I also like the idea of a whipped cream that is mixed with raspberry jam. I'm not sure whether the cream would be thick enough to be slathered in between in advance, though. Other flavor combos: dulche de leche, peanut butter, or pistachio
drbabs February 11, 2013
I've made it with cherry jam as filling also, but if I were you, I'd contact Kitchen Butterfly. http://food52.com/users/4674-kitchen-butterfly. She has made the cake many many times and has come up with tons of variations. (I think she did something interesting with mint.)
amysarah February 11, 2013
Chocolate and cherries are a classic combo - especially during Valentine's week. Some good quality sour cherry preserves would be easy, and pretty delicious with the chocolate sour cream frosting.
HalfPint February 11, 2013
I would fill with a salted caramel filling like the one here,
Monita February 11, 2013
You can add sliced strawberries; replace the filling with nutella; cream cheese frosting; or thick jam
Recommended by Food52