ding dong cake.doc

8/10/2019 Ding Dong Cake.doc

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Ding Dong Cake

for the cake

• 3 ounces semi sweet baking chocolate (you can use chocolate chips)

• 1 1/2 cups brewed cofee

• 3 cups sugar

• 2 1/2 cups all purpose our

• 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 lling

• ! tablespoons all purpose our

• 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



for the cake

1# $hop chocolate so no pieces are larger than a chocolate chip# %lace

chocolate in a medium bowl or a 2 cup measuring cup and pour hot cofee over

chocolate# &et sit 'or ! minutes then stir making sure all chocolate is melted

and well combined with cofee# et aside to cool#

2# i't all dry ingredients together"sugar our cocoa baking powder

baking soda and salt#

3# n the a large mi*ing bowl (or the mi*ing bowl o' your stand mi*er) beat

eggs on medium speed until 'rothy#

4# lowly add oil buttermilk vanilla and chocolate"cofee mi*ture to eggs

beating well to blend#

!# +dd in sugar/our/cocoa mi*ture one cup at a time mi*ing ,ust to

combine a'ter each addition#

-# %our batter into 2 . inch cake pans that have been well greased and lined

with parchment paper on the bottom#

# 0ake in a preheated 32! degree oven 'or 4!"! minutes using toothpick

to test 'or doneness#

8. &et cakes cool completely in pan# sing a plastic kni'e run kni'e around

edges to loosenbe'ore turning out onto rack or plate#

for the cream lling

.# %our cold milk into a small saucepan# 0e'ore turning on the heat whisk in

our so no lumps remain# urn heat on to medium low and stirring heat until

mi*ture is thick like a rou*# emove 'rom heat stir in vanilla and let cool

completely#

1# $ream together butter and sugar on medium high speed until ufy

about 5 minutes#

11# +dd in the milk mi*ture and beat again until mi*ture resembles a

whipped cream#

to assemble

12# %lace one layer o' cake on an 5 inch cake circle top side down# $overwith a thick layer o' cream 6lling then place top layer o' cake top side down

on top o' 6lling gently pressing down to secure layers# %lace cake on a wire

rack on top o' a wa* paper lined cookie sheet#

ganache

13# %lace chocolate chips in a large measuring cup#

14# 7eat milk and butter in a medium saucepan over medium heat until

boiling care'ul not to scorch#



1!# %our milk over chocolate chips and let sit 'or ! minutes# tir chocolate to

make sure completely melted and smooth#

1-# lowly pour ganache over top o' cake letting it drip down the sides# '

needed use a spatula to help spread ganache on top over sides#

1# 8hen ganache is set cake can be trans'erred to a serving plate#

15# $hill cake 'or 4 hours be'ore serving#

Notes: This cake tastes best chilled but can be served at room temperature

ding dong cake.doc

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