I'm passing on this recipe for the purpose of filling cakes, but it got it's name from it's original purpose...truffle filling. Every Christmas I enjoy making candy for the season. One of my favorites is chocolate truffles! I love biting through the crisp chocolate coating to the gooey, rich filling. I decided to try it as a cake filling and, low and behold, it's just as delicious in a cake as it is in a candy.
I must point out that a cake with this filling cannot be left out in a non-air conditioned building or outside. I would certainly chill the cake before transport. It is most definitely worth the cooling hastle. The flavor is wonderful.
This recipe made enough to fill an 11", 8", and 5" round with a little left over. Below are the ingredients so you don't have to browse the post to find it.
1 1/3 c. heavy cream
1/2 c. unsalted butter
2 1/2 c. semi-sweet chocolate chips
2 tsp. vanilla extract