Ding Dong Cake

 

 

This post is a book mark as the recipe is not mine, I still have not made it, and I have lost it so many times I finally trapped it in a binder clip to get it on my blog permanently.  It is from Amanda Rettke of IamBaker.net . The actual recipe can be found at THIS link. 

 

Ingredients

  

For the chocolate cake:

     1 & 3/4 cup all purpose flour

     2 cups sugar

     3/4 cup unsweetened cocoa powder

    2 teaspoons baking soda

    1 teaspoon baking powder

    1 teaspoon salt

    1 cup buttermilk,  room temperature

    1/2 cup vegetable oil

    2 large eggs, room temperature

    2 teaspoons vanilla extract

    1 cup freshly brewed coffee

 

For the icing:

    1 cup whole milk

    5 Tablespoons all-purpose flour

    1 cup/2 sticks butter

    1 cup sugar

    1 teaspoon vanilla extract

 

For the Ganache:

    16 ounces semi-sweet chocolate, finely chopped

    16 ounces/2cups heavy cream, room temperature

 

 

Process

 

 For the cake:

1. Preheat the oven to 350 degrees. 

 

2. Spray/Grease two 8" x 3" round cake pans. Set aside

 

3. In the bowl of a stand mixer,  add the flour, sugar, cocoa, baking soda, baking powder, and salt. Mix to combine.

 

4. In a separate bowl, combine the buttermilk, eggs, oil, and vanilla. 

 

5. With the stand mixer on low speed, slowly add the wet ingredients to the dry ingredients. Then, add the coffee and stir just to combine, scraping the bottom of the bowl with a spatula. 

 

6. Pour the batter into the prepared pans and bake for 30 to 40 minutes, or until a toothpick comes out clean with no wet batter. Clean the mixing bowl. 

 

7. Let the cakes cool in the pans for 30 minutes. Then, turn them out on the rack to cool completely.  *read Cake Assembly instructions below*

 

For the filling: (* when ready - check timing*)

 

1. In a medium saucepan over medium heat, whisk together the milk and flour. Cook, whisking constantly, for 3 to 5 minutes, or until no lumps remain and the mixture thickens and resembles a very thick pudding and coats the back of the spoon. Remove the pan from the heat and cool to room temperature. 

 

2. In the bowl of the stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy (2 to 3 minutes). Stop the mixer and use a spatula to scrape down the sides of the bowl. 

 

3. Add the cooled milk mixture to the bowl of the stand mixer. Beat on medium high until the frosting is light and fluffy (2 to 3 minutes), pausing to scrape down the sides as needed. 

 

4. Switch to the whisk attachment. Add the vanilla and mix on high for 7 to 8 minutes, or until the frosting is smooth and creamy.  *read Cake Assembly instructions below*

 

For the Ganache: (* when ready - check timing*)

 

1.  Place the chocolate into a heat safe bowl. Set the bowl aside as you heat up the cream. 

 

2. In a quart-sized microwave safe bowl, add the heavy cream. Microwave for 3 to 4 minutes on high or just until it begins to simmer, being careful not to allow the cream to boil over. 

 

3. Pour the cream over the chopped chocolate and let stand for at least 2 minutes so that is can thicken. *read Cake Assembly instructions below*

 

 

Cake Assembly:

 

 1. If needed, level the cakes. Place one round cake onto the work surface. 

 

2. Scoop the filling over the cake, spreading evenly.  Top with the second leveled cake round. 

 

3.  Pour the Ganache over the cake, including the sides. Let it sit for a few minutes before serving. 

 

ENJOY!