Ding Dong Cake

Name: Ding Dong Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 Layered Cake, 12 serving(s)
Ingredients: 1 3/4 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup good unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon kosher salt; 1 cup buttermilk, room temperature; 1/2 cup vegetable oil; 2 extra-large eggs, room temperature; 2 teaspoons pure vanilla extract; 1 cup freshly brewed hot coffee; 5 tablespoons all-purpose flour; 1 cup whole milk; 1 teaspoon vanilla; 1 cup butter; 1 cup granulated sugar; 16 ounces semisweet chocolate, chopped fine can use milk chocolate; 2 cups heavy cream, room temperature

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Recipe by Bonnie G 2

From a site called I Am Baker and just that different from others on this site. This cake is one of those cakes that works perfectly as one. The ganache on its own is a bit bitter (when using semi-sweet chocolate), the filling is light and wonderful but does not stand alone like a pudding or sweet frosting, and the cake is just chocolate perfection. But these three elements work together in perfect harmony. this filling is also known as an Ermine frosting. This frosting has a few extra steps compared to a traditional American buttercream, but the result is well worth it. Subtle and creamy, it is the PERFECT filling for this beyond rich cake.

READY IN: 1hr

SERVES: 12

YIELD: 1 Layered Cake

UNITS: US

INGREDIENTS

Nutrition

CHOCOLATE CAKE
1 ³⁄₄

cups all-purpose flour
2

cups granulated sugar
³⁄₄

cup good unsweetened cocoa powder
2

teaspoons baking soda
1

teaspoon baking powder
1

teaspoon kosher salt
1

cup buttermilk, room temperature
¹⁄₂

cup vegetable oil
2

extra-large eggs, room temperature
2

teaspoons pure vanilla extract
1

cup freshly brewed hot coffee
FILLING
5

tablespoons all-purpose flour
1

cup whole milk
1

teaspoon vanilla
1

cup butter
1

cup granulated sugar
GANACHE
16

ounces semisweet chocolate, chopped fine can use milk chocolate
2

cups heavy cream, room temperature

DIRECTIONS

CHOCOLATE CAKE.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla.
In the bowl of a stand mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour the batter into two 8-inch x 3-inch round prepared pans and bake for 30-40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
FILLING.
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 heat until mixture is thick, like a roux, stirring the whole time.
Remove from heat, stir in vanilla and let cool completely.
Cream together butter and sugar on medium-high speed, until fluffy, about 8 minutes.
Add in the milk mixture and beat again until mixture resembles a whipped cream.
GANACHE.
Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer. Be careful not to allow the cream to boil over. Pour the cream over the chopped chocolate and let stand for at least 2 minutes so that it can thicken.
(Ganache should be cool when pouring over cake).
When ready to pour over chilled cake, whisk the ganache until smooth and then pour. You may have some ganache left over.
NOTE: The batter is very runny and it is designed to be made in two 8-inch round cake pans. . If you prefer you can use 9-inch round cake pans but the layers will not be as thick.