The ultimate chocolate filling

Want to make your own Cakehouse Ultimate Chocolate Filling? It’s not only delicious, but it’s amazingly easy!


  • 125g Unsalted Butter
  • 1/2 Cup Cocoa Powder
  • 1/2 Cup Chocolate Topping (I use Hershey’s when I can get it, but Cottees works equally well)
  • 4 Cups Soft Icing Mixture (if this isn’t available in your part of the world, it’s basically confectioners sugar which would work just as well)
  • 1/4 Cup of Milk
  • 1/4 Cup of Milo powder

To make

  1. Get the butter to room temperature. It needs to be soft. I chop it into 2cm cubes an put them in an airtight container on the bench overnight
  2. Put the butter, cocoa, topping, milk and sugar in a mixing bowl
  3. Mix on low speed until everything is moist.
  4. Turn up the mixer to medium and beat until it’s nice and smooth (you don’t want to pump too much air into it, so just get it smooth)
  5. Add Milo and mix until evenly combined (we do the Milo at the end in an effort to retain some of the crunch)


This is not a buttercream that will set up stiff. It’s a soft filling. When using this, I pipe stiff buttercream around the edge of the cake then fill it in with the chocolate. The buttercream holds the top cake up and holds the chocolate filling in.

Want to use my recipe?

Go for it!

Creative Commons Licence
Ultimate Chocolate Filling by Rick Measham is licensed under a Creative Commons Attribution-ShareAlike 3.0 Australia License.