Ding Dong Cake by Meredith F - Musely
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Ding Dong Cake

posted in Food & Drink
10/21/2014
  • For the cake:

    3 ounces semi sweet baking chocolate (you can use chocolate chips)
    1 1/2 cups brewed coffee
    3 cups sugar
    2 1/2 cups all purpose flour
    1 1/2 cups unsweetened cocoa powder
    2 teaspoons baking soda
    1 teaspoon baking powder
    1 teaspoon salt
    3 eggs
    3/4 cup vegetable oil
    1 1/2 cups buttermilk, room temperature
    1 teaspoon vanilla

  • For the cream filling:

    5 tablespoons all purpose flour
    1 cup milk
    1 teaspoon vanilla
    1 cup butter
    1 cup granulated sugar
    for the ganache
    1 12 ounce bag semi-sweet chocolate chips
    1 cup heavy cream
    1 tablespoon butter

  • Chop chocolate so no pieces are larger than a chocolate chip. Place chocolate in a medium bowl or a 2 cup measuring cup and pour hot coffee over chocolate. Let sit for 5 minutes then stir, making sure all chocolate is melted and well combined with coffee. Set aside to cool.
    Sift all dry ingredients together-sugar, flour, cocoa, baking powder, baking soda and salt.
    In the a large mixing bowl (or the mixing bowl of your stand mixer) beat eggs on medium speed until frothy.
    Slowly add oil, buttermilk, vanilla and chocolate-coffee mixture to eggs, beating well to blend.
    Add in sugar/flour/cocoa mix

  • one cup at a time, mixing just to combine after each addition.
    Pour batter into 2 9 inch cake pans that have been well greased and lined with parchment paper on the bottom.
    Bake in a preheated 325 degree oven for 45-50 minutes, using toothpick to test for doneness.
    Let cakes cool completely in pan. Using a plastic knife, run knife around edges to loosen before turning out onto rack or plate.
    for the cream filling

  • Pour cold milk into a small saucepan. Before turning on the heat, whisk in flour so no lumps remain. Turn heat on to medium low, and stirring, heat until mixture is thick, like a roux. Remove from heat, stir in vanilla and let cool completely.
    Cream together butter and sugar on medium high speed, until fluffy, about 8 minutes.
    Add in the milk mixture and beat again until mixture resembles a whipped cream.
    to assemble

  • Place one layer of cake on an 8 inch cake circle, top side down. Cover with a thick layer of cream filling then place top layer of cake, top side down, on top of filling gently pressing down to secure layers. Place cake on a wire rack on top of a wax paper lined cookie sheet.
    ganache
    Place chocolate chips in a large measuring cup.
    Heat cream and butter in a medium saucepan over medium heat until boiling, careful not to scorch.

  • Pour heated cream over chocolate chips and let sit for 5 minutes. Stir chocolate to make sure completely melted and smooth.
    Slowly pour ganache over top of cake, letting it drip down the sides. If needed use a spatula to help spread ganache on top over sides.
    When ganache is set, cake can be transferred to a serving plate.
    Chill cake for 4 hours before serving.

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