If you loved Ding Dongs as a kid (or NOW!) you wil LOVE this cake!
This cake will take you back to your childhood. The filling is delish, and with a coffee kick to activate the chocolate, you can't miss with this giant Ding Dong.
Pro Tip: When pouring the ganache, place the cake on a cooling rack with parchment paper underneath for easy cleanup!
Equipment:
stand mixer (paddle and whisk attachments)
Ingredients
Non stick cooking spray
219g AP flour
400g granualte sugar
90g unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
240g buttermilk
112g vegetable oil
2 large eggs, room temperature
2 tsp. vanilla extract
237g fresh brewed coffee, cooled
1 cup whole milk
39g AP flour
227g butter
200g granulated sugar
1 tsp. vanilla extract
453g semi-sweet chocolate, finely chopped
480g heavy cream, room temperature
Step 1: The Cake
Heat oven to 350F. Spray each pan with cooking spray and set aside.
To the bowl of a stand mixer add the flour, sugar, cocoa, baking soda, baking powder and salt. Mix to combine.
In a small bowl, whisk to combine buttermilk, oil, eggs and vanilla.
With the mixer on low speed, slowly add the wet ingredients to the dry, Then, add the coffee until just combined, scraping the bottom with a spatula as needed.
Pour the batter into the prepared pans and bake for 30-40 minutes, or until a toothpick comes out mostly clean. Let the cakes cool in the pan for 30 minutes, then turn out onto a cooling rack to cool completely.
Step 2: The Filling
In a medium saucepan over medium heat, whisk together milk and flour. Cook, whisking constantly for 3-5 minutes until no lumps remain and the mixture resembles a thick pudding. It should coat the back of a spoon. Remove pan from heat and let it cool to room temperature.
In the bowl of a stand mixer fitted with a paddle , cream together butter and sugar on medium speed until light and fluffy (2-3 minutes). Stop the mixer and scrape down sides of bowl.
Add the cooked milk mixture to the bowl and beat on medium-high until filling is light and fluffy (2-3 minutes) scraping down the bowl as needed.
Switch to a whisk attachment, add vanilla and mix on high for 7-8 minutes, until filling is smooth and creamy.
Step 3: Assembly
Level cakes if needed. Place one cake on your work surface. Spread filling evenly over cake. Top with second cake. Smooth sides so they are flush.
Place the chocolate in a heat-safe bowl. Heat cream, either in the microwave or on the stove top. DO NOT BOIL. Pour the cream over the chopped chocolate and let stand for 2 minutes, to thicken. Whisk to smooth just before poouring it over the cake.
Pour the ganache over the cake, including the sides. Let it sit for at least a few minutes before serving.
*recipe adapted from Amanda Rettke
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