A celebration worthy cake, this one’s a show stopper. Two thick chocolate layers of cake sandwich a thick vanilla creme layer that has the perfect balance of sweetness for the rich cake. It’s also, in my opinion, way better than a Ding Dong. Big thanks to iambaker for the recipe.
Ding Dong Cake
- stand mixer
- 2, 8 inch x 3 inch round cake pans
- parchment paper
- 1¾ C. all-purpose flour
- 2 C. sugar
- 3/4 C. dutch-processed cocoa powder
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. Kosher salt
- 1 C. buttermilk at room temperature
- 1/2 C. vegetable oil
- 2 extra-large eggs at room temperature
- 2 tsp. vanilla extract
- 1 C. coffee
- 1 C. milk
- 5 tbsp. all-purpose flour
- 1 tsp. vanilla extract
- 1 C. butter room temperature
- 1 C. sugar
- 2 C. semi-sweet chocolate chips
- 2 C. heavy cream
- In the bowl of your stand mixer whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla.
- On low speed, add the wet ingredients to the dry. Slowly add the coffee and mix until just incorporated, scraping the sides and bottom of the bowl.
- Divide the batter between two, 8 inch by 3 inch pans. Bake at 350˚F/180˚C for 30-40 minutes or until a toothpick inserted comes out clean. Cool for 30 minutes before turning out.
- In a small saucepan combine the milk and flour. Whisk well to ensure there are no lumps of flour. On medium-low heat whisk the mixture unitil it thickens to a pudding-like consistency.
- Remove from heat and add vanilla. Press a plastic wrap to the surface and allow to cool completely.
- Cream the butter and sugar together on medium speed, until light and fluffy, about 8 minutes.
- Add the cooled milk mixture and beat until light and fluffy, about 5 minutes.
- In a large bowl, add the chocolate chips.
- In a medium saucepan, heat the heavy cream to a low simmer. Pour the hot cream over the chocolate chips and let it rest for 3 minutes.
- Gently stir the chocolate and hot cream together until completely incorporated. The ganache should be glossy and smooth. If any lumps of chocolate remain, microwave for 30 seconds and stir well.
- Allow the ganache to cool for 30 minutes or until ganache has the consistency of pea soup.
- Place a cooled cake layer on a plate or cake stand.
- Apply all of the frosting to the cake layer and use an offset spatula to spread it evenly. Add a second layer of cake, gently pressing it into the frosting. Smooth the sides of the cake, filing any gaps with frosting.
- Tuck pieces of parchment paper around the base of the cake.
- Slowly pour the ganache on the top of the cake and use an offset spatula to evenly coat the sides.
- After icing the cake remove the parchment paper to reveal a clean plate.