The Ultimate Decadent Ding Dong Cake

By ldelmas

Ingredients

• CAKE INGREDIENTS
• 12 oz semi-sweet chocolate baking bar, melted and cooled
• 3 stk 3 sticks butter no salt
• Visit GoBoldWithButter.com
• 21/2 c granulated sugar
• 3 tsp vanilla extract
• 6 lg eggs
• 4 c all-purpose flour
• 2 tsp baking soda
• 1 tsp salt
• 2 c whole milk
• CREAM FILLING
• 21/4 c whole milk ricotta cheese, drained overnight w/ cheesecloth & squeezed dry
• 21/4 c mascarpone cheese
• 3/4 c powdered sugar
• 11/2 tsp grand marnier (*vanilla extract may be substituted for the grand marnier.)
• 11/2 tsp teaspoon ground cinnamon
• 1 pinch salt
• CHOCOLATE FROSTING
• 1/2 c soft butter
• Visit GoBoldWithButter.com
• 6 Tbsp milk
• 1 c ghirardelli sweet ground cocoa
• 5 c confectioners sugar
• 2 dash(es) salt
• 1 tsp vanilla extract

Preparation

Step 1

PREHEAT oven to 350° F. Grease four 9-inch-round baking pans
2FOR CAKE:
IF YOU PREFER YOU CAN USE A BOX CAKE AND JUST SLICE LAYERS.
BEAT sugar, butter and vanilla extract in large mixer bowl. Add eggs; beat for 1 minute. Beat in melted chocolate. Combine flour, baking soda and salt; beat into creamed mixture alternately with milk.
3POUR into prepared baking pan(s).
4BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool for 20 minutes; invert onto wire rack(s) to cool completely.
5let all 4 layers cool completely.While layers are cooling make Cream Filling and Frosting.
6Cream Filling:

Mix filling ingredients together. Cover and refrigerate until ready to use (at least a couple of hours).
7Frosting:

Combine butter, milk, cocoa in a saucepan over low heat until butter melts.Remove from heat.
8Add confectioners sugar, salt and vanilla.
Beat until smooth.Set aside.
9How to assemble your Ding Dong Cake:

PREHEAT oven to 350° F. Grease four 9-inch-round baking pans
2FOR CAKE:
IF YOU PREFER YOU CAN USE A BOX CAKE AND JUST SLICE LAYERS.
BEAT sugar, butter and vanilla extract in large mixer bowl. Add eggs; beat for 1 minute. Beat in melted chocolate. Combine flour, baking soda and salt; beat into creamed mixture alternately with milk.
3POUR into prepared baking pan(s).
4BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool for 20 minutes; invert onto wire rack(s) to cool completely.
5let all 4 layers cool completely.While layers are cooling make Cream Filling and Frosting.
6Cream Filling:

Mix filling ingredients together. Cover and refrigerate until ready to use (at least a couple of hours).
7Frosting:

Combine butter, milk, cocoa in a saucepan over low heat until butter melts.Remove from heat.
8Add confectioners sugar, salt and vanilla.
Beat until smooth.Set aside.
9How to assemble your Ding Dong Cake:

Divide Cream Filling into 3 portions.
On top of bottom cake layer add 1/3 cream filling.Top with a cake layer.Add 1/3 cream to the top then add another cake layer.Add the remaining cream and top with last cake layer.
Adjustment:

Align layers making sure they are all even.This will be a tall cake.Add frosting to cake.Make sure you use all the frosting.Refridgerate until ready to cut and serve.