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Ding Dong Cake

When you want a recipe that has a lot of chocolate, this Ding Dong Cake recipe will be the one for you.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12
Course: Cakes
Cuisine: American
Calories: 695
Ingredients Method

Ingredients
  

  • 1 ¾ cup All-Purpose Flour
  • 2 cup White Sugar
  • ¾ cup Unsweetened Cocoa Powder
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 1 cup Buttermilk Room Temp
  • ½ cup Canola Oil
  • 2 Large Eggs Room Temp
  • 2 tsp Pure Vanilla Extract
  • 1 cup Hot Coffee Freshly Brewed
Filling:
  • 5 tbsp All-Purpose Flour
  • 1 cup Whole Milk
  • 1 tsp Pure Vanilla Extract
  • 2 Sticks Sweet Cream Butter
  • 1 cup White Sugar
Ganache:
  • 1 16 Oz Bag Semi-Sweet Chocolate Chips
  • 2 cup Heavy Cream Room Temp

Method
 

  1. Preheat oven to 350 degrees.
  2. Spray two 8 x 3 inch round pans with nonstick baking spray.
  3. Cut parchment paper to fit the bottom of the pan.
  4. Line the bottom of the pans with the cut parchment paper. Set aside.
Cake:
  1. Add flour, sugar, cocoa, baking soda, baking powder, and salt in a sifter. Sift in a large mixing bowl.
  2. Whisk if needed to combine the ingredients well. Add buttermilk, oil, eggs, and vanilla in a second bowl.
  3. Whisk to combine these ingredients. Use an electric mixer, on low speed, slowly add the wet ingredients to the dry ingredients.
  4. Once the wet ingredients and dry ingredients have been blended add the coffee.
  5. Mix in the coffee using a rubber spatula. Scrape the sides and the bottom of the bowl to mix in the coffee with the batter.
  6. Pour half of the batter into each of the prepared round cake pans.
  7. Bake at 350 degrees for 30-40 minutes. (Or until a toothpick inserted in the center of each cake comes out clean.)
  8. When baked remove both pans from the oven. Set the cakes aside to cool in the pans for 30 minutes.
  9. Next, flip one cake at a time onto a cooling rack until both cakes are completely cooled.
Filling:
  1. Pour the milk in a small saucepan. Begin to whisk the milk while adding in the flour.
  2. Turn on the heat under the saucepan to a medium-low temp. Continue to whisk the mixture, over medium-low heat, until it is thick.
  3. Take off the stove. Stir in the vanilla extract. Add the butter and sugar to a mixing bowl.
  4. Cream them together on medium-high speed for 8 minutes. (Or until fluffy.)
  5. Slowly add in the milk mixture. Beat until it resembles whipped cream.
Ganache:
  1. Add chocolate chips in a medium bowl.
  2. Pour the room temp heavy cream in a microwave safe large bowl.
  3. Microwave on high for 3-4 minutes. (Or until the heavy cream just starts to simmer.)
  4. Pour the cream over the chocolate chips.
  5. Set the bowl aside for 2 minutes or until the chocolate melts (thickens). Set aside until the ganache cools.
  6. Building the cake: Put the first (bottom) layer of the cake on a cake plate.
  7. Scoop all of the filling onto the first layer of the cake. Use an offset spatula to smooth the filling over the layer.
  8. Add the second layer on top of the filling. Move the cake into the refrigerator until it is chilled. Whisk the ganache until smooth.
  9. Slowly pour the chilled ganache over the cake. With an offset spatula spread the ganache over the cake.