Ding Dong Cake

Ding Dong Cake

from littlesunnykitchen.com
55 min

Homemade Ding Dong Cake has a dense chocolate cake with a fluffy cream filling and chocolate ganache icing - like your favorite snack cake!

Ingredients

  • 1 ¾ cups (219g) all purpose flour
  • ½ cup (50g) unsweetend cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅔ cup (11 tablespoons, 151g) unsalted butter (softened to room temperature)
  • 1 ¾ cup (350g) granulated sugar
  • 2 large eggs (at room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk (at room temperature)
  • ½ cup hot coffee
  • 1 ¼ cups milk
  • ⅓ cup (31g) all purpose flour
  • 1 cup (2 sticks/250g) unsalted butter (softened to room temperature)
  • 1 cup (200g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 8 ounces semi sweet chocolate bar (chopped)
  • 1 cup (8 ounces/240ml ) heavy cream
  • 2 tablespoons light corn syrup

Directions

  1. 1

    Preheat oven to 350°F/180°C (160°C fan oven), grease and line two 8” baking pans with parchment paper and set aside. I like to use the pre cut parchment circles for convenience.

  2. 2

    In a medium saucepan, whisk together the flour and milk over medium heat and bring to a simmer, stirring constantly until it’s thick like roux. Remove from heat and stir in the vanilla.

  3. 3

    Heat heavy cream until steaming (not boiling! As it might separate), add the chocolate to the cream and allow to sit for 2 minutes. I like to use a little jug to easily pour the ganache over the cake.

  4. 4

    Level the cooled cakes if necessary (but this chocolate recipe makes even cakes, maybe if the temp of the oven is too high, people can get domed cakes), keeping them on the wire rack, place wire rack overtop of a baking sheet