Ding Dong Cake

Ding Dong Cake

Ding Dong Cake


For the cake:

  • half cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • two large eggs
  • 1 ½ cups all-purpose flour
  • half cup unsweetened dark chocolate cocoa powder
  • half teaspoon kosher salt
  • one teaspoon baking soda
  • half teaspoon baking powder
  • half  cup strong brewed coffee, cooled
  • half cup milk

For the cream filling:

  • five Tablespoons all-purpose flour
  • one cup milk
  • one teaspoon vanilla extract
  • one cup unsalted butter, softened
  • one cup granulated sugar

For the ganache:

  • one bag (12 oz) semi-sweet chocolate morsels
  • one ¼ cup heavy whipping cream


For the cake:
Spray two 9-inch cake pans with baking spray. Set aside. Preheat oven to 350°F.
In a bowl, combine the flour, cocoa, salt, baking soda and baking powder. Set aside.
In a measuring cup, combine cooled coffee with milk*. Set aside.
In a large mixing bowl, beat butter and sugar for five minutes with an electric mixer. Beat in eggs, one at a time. Slowly add in dry ingredients and alternate with the coffee/milk mixture (about three additions of each).
Once all the ingredients are added, beat cake mixture for about two to three minutes until fluffy (scraping down the sides of the bowl as needed).
Divide cake batter into the two cake pans. Bake in oven for twenty five minutes. Remove and allow to cool about ten minutes in pan. Invert on a wire rack and cool completely.
For the cream filling:
In a small saucepan, combine the flour with milk, whisking until lumps removed. Turn on medium heat and continue to whisk until mixture becomes thick, like a pudding.
Remove from heat and stir in vanilla. Cool completely.
In a mixing bowl, combine butter and sugar, beat until light and fluffy (about four minutes). Slowly add in the COOLED milk mixture, beating until combined. It may curdle slightly in the beginning, that’s okay, keep beating until it becomes the texture of whipped cream!
For the ganache:
In a glass bowl (safe for the microwave) combine semi sweet chocolate with heavy cream. Heat for one minute. Remove from microwave and stir until smooth (you may need to heat for another fifteen to thirty seconds). Do

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