CHOCOLATE CAKE FILLINGS RECIPES RECIPES

Steps:

• Preheat the oven to 350 degrees, grease and flour three 8x2 inch round pans 
• In a medium bowl, whisk the flour, cocoa, baking powder, and baking soda.  Set aside
• In another bowl, add the buttermilk, oil and vanilla.  Set aside
• In the bowl of your mixer, add the softened butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed 3 to 5 minutes until lightened in color and fluffy.  
• Add the eggs one at a time, mixing until the yellow of the yolk disappears.
• Alternately, add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry and 2 of wet).
• Do not mix above medium speed or over mix the batter.
• Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached.  Let cool 5 to 10 minutes and turn out of pan.
• Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.
• Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.  
• The cream begins to thicken (approx. 1 1/2 minutes) and soft peaks form....peaks that slightly bend over.  Watch closely as this happens quickly.  Do not over beat.
• Use immediately as the whipped cream will gradually begin to deflate over time.
• Add butter and beat for approximately 1 min. on medium speed. Add vanilla and blend into the butter. Add powdered sugar and cocoa powder.
• Add most of the milk. Begin beating at low speed so you won't have a cloud of powdered sugar in your kitchen. Beat at medium speed 1 minute. Reduce speed to low and beat an additional two to three minutes, adding remaining milk as needed.

Steps:

• Use cling film to line a 20cm (8in) shallow, square-shaped tin. Leave extra cling film hanging over the sides.
• Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don't go everywhere!)
• Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.
• Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins and pecans (optional).
• Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher.
• Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set.
• Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy!