The Perfect Chocolate Cake (Ding Dong Cake)

By norsegal8

Ingredients

• 1 3/4 cups (210g) all-purpose flour
• 2 teaspoons McCormick pure vanilla extract
• 2 extra-large eggs, at room temperature
• 1/2 cup (112g) vegetable oil
• 1 cup (240g) buttermilk (room temperature)
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 3/4 cup (90g) good unsweetened cocoa powder
• 2 cups (400g) granulated sugar
• 1 cup (237g) freshly brewed hot coffee (I use decaf)
• 5 tablespoons all-purpose flour
• 1 cup whole milk
• 1 teaspoon vanilla
• 1 cup (226g) butter
• 1 cup granulated sugar
• 16 ounces semi-sweet chocolate, chopped fine (can use milk chocolate)
• 16 ounces (2 cups) heavy cream, room temperature
• IngredientsFilling
• 5 tablespoons all-purpose flour
• 1 cup whole milk
• 1 teaspoon vanilla
• 1 cup (226g) butter
• 1 cup granulated sugarGanache
• 16 ounces semi-sweet chocolate, chopped fine (can use milk chocolate)
• 16 ounces (2 cups) heavy cream, room temperature

Details

Servings 12
Preparation time 15mins
Cooking time 55mins
Adapted from iambaker.net

Preparation

Step 1

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla.
With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes at 350, until a cake tester comes out clean.
Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Print


Ding Dong Cake Filling and Ganche

Filling

5 tablespoons all-purpose flour
1 cup whole milk
1 teaspoon vanilla
1 cup (226g) butter
1 cup granulated sugar
Ganache

16 ounces semi-sweet chocolate, chopped fine (can use milk chocolate)
16 ounces (2 cups) heavy cream, room temperature


Created by Amanda on May 24, 2016

InstructionsFilling
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 heat until mixture is thick, like a roux, stirring the whole time.
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.Ganache
Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer. Be careful not to allow the cream to boil over. Pour the cream over the chopped chocolate and let stand for 2 minutes.
Whisk the frosting until smooth.