Ding Dong Cake
Reminiscent of the famous snack cake we all loved as kids! A thick layer of homemade cream filling sandwiched between chocolate cake layers then topped with ganache.
- For the Cake:
- 1 box chocolate cake mix, plus ingredients to prepare as listed on box) --OR--
- your favorite homemade chocolate cake batter, prepared
- For the Cream Filling:
- 1 cup milk
- 5 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 sticks (1 c.) butter, softened
- 1 cup sugar
- For the Chocolate Ganache:
- 1 cup heavy cream
- 1 tablespoon butter
- 1 (12-oz) bag semi-sweet chocolate chips
For the cake:
Prepare and bake as directed on package for a 2-layer cake. Then cool completely on wire racks.
For the Cream Filling:
While the cakes are cooling, add milk to a small saucepan; whisk in flour until completely smooth. Place on medium heat; cook and stir mixture until it gets thick. Remove from heat and stir in vanilla. Immediately, transfer mixture to a small bowl and place a piece of plastic wrap directly on the surface of it so it doesn't form a skin. Cool for about 15 minutes at room temperature then refrigerate until completely cool.
Meanwhile, beat together with a mixer on medium-high speed the butter and sugar until very pale and fluffy, 8-10 minutes, scraping down sides of bowl frequently. (This is a crucial step to assure the sugar is completely dissolved as it will affect the texture of the filling.)
Beat the cooled flour mixture into the creamed mixture for about 3 minutes, until smooth and fluffy.
For the Ganache:
Place chocolate chips in a large measuring cup. Set aside.
In a small saucepan over medium heat, bring the
heavy cream and butter to a slight boil, stirring constantly so it doesn't scorch. Remove from heat as soon as it comes to a boil then pour it over the chocolate chips and let it stand for about 5 minutes. Stir chocolate until completely melted and smooth. Let cool 5-6 minutes to thicken slightly, stirring frequently.
To assemble the cake:
Place one cake layer, top side down, on a serving plate. (Optional step, I placed strips of wax paper under the edges of the cake to catch the excess ganache that will be added in the final step.) Spread all of the cream filling evenly over the cake layer. Top with the other cake layer.
Slowly pour the ganache over top of cake, allowing it to drip down the sides. Use a spoon or spatula to help distribute it. (I didn't use all of it.) (If you used the wax paper strips under the cake, carefully remove them.) Set cake aside for a few minutes for ganache to set slightly, then refrigerate for an hour or so before serving.
Store leftover cake covered in the refrigerator, but it serves better if let set out about 20 minutes before serving. Or as I do, warm my slice for 8-10 seconds in the microwave!