Ding Dong Cake

Ding Dong Cake



Ingredients
for the cake

  • 3 ounces semi sweet baking chocolate (you can use chocolate chips)
  • 1 1/2 cups brewed coffee
  • 3 cups sugar
  • 2 1/2 cups all purpose flour
  • 1 1/2 cups unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 1/2 cups buttermilk, room temperature
  • 1 teaspoon vanilla

for the cream filling

  • 5 tablespoons all purpose flour
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1 cup butter
  • 1 cup granulated sugar

for the ganache

  • 1 12 ounce bag semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1 tablespoon butter


Instructions
for the cake

  1. Chop chocolate so no pieces are larger than a chocolate chip. Place chocolate in a medium bowl or a 2 cup measuring cup and pour hot coffee over chocolate. Let sit for 5 minutes then stir, making sure all chocolate is melted and well combined with coffee. Set aside to cool.
  2. Sift all dry ingredients together-sugar, flour, cocoa, baking powder, baking soda and salt.
  3. In the a large mixing bowl (or the mixing bowl of your stand mixer) beat eggs on medium speed until frothy.
  4. Slowly add oil, buttermilk, vanilla and chocolate-coffee mixture to eggs, beating well to blend.
  5. Add in sugar/flour/cocoa mixture, one cup at a time, mixing just to combine after each addition.
  6. Pour batter into 2 9 inch cake pans that have been well greased and lined with parchment paper on the bottom.
  7. Bake in a preheated 325 degree oven for 45-50 minutes, using toothpick to test for doneness.
  8. Let cakes cool completely in pan. Using a plastic knife, run knife around edges to loosen before turning out onto rack or plate.

for the cream filling

  1. Pour cold milk into a small saucepan. Before turning on the heat, whisk in flour so no lumps remain. Turn heat on to medium low, and stirring, heat until mixture is thick, like a roux. Remove from heat, stir in vanilla and let cool completely.
  2. Cream together butter and sugar on medium high speed, until fluffy, about 8 minutes.
  3. Add in the milk mixture and beat again until mixture resembles a whipped cream.

to assemble

  1. Place one layer of cake on an 8 inch cake circle, top side down. Cover with a thick layer of cream filling then place top layer of cake, top side down, on top of filling gently pressing down to secure layers. Place cake on a wire rack on top of a wax paper lined cookie sheet.

ganache

  1. Place chocolate chips in a large measuring cup.
  2. Heat cream and butter in a medium saucepan over medium heat until boiling, careful not to scorch.
  3. Pour heated cream over chocolate chips and let sit for 5 minutes. Stir chocolate to make sure completely melted and smooth.
  4. Slowly pour ganache over top of cake, letting it drip down the sides. If needed use a spatula to help spread ganache on top over sides.
  5. When ganache is set, cake can be transferred to a serving plate.
  6. Chill cake for 4 hours before serving.


Notes

  • For cupcakes, bake at 325 degrees for 25 minutes. Makes 48 cupcakes.
  • This cake tastes best chilled but can be served at room temperature.
  • recipe source ChocolateChocolateandmore.com

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