Cream filling:
1 c. unsalted butter, softened
5 tbsp all-purpose flour
1 tsp vanilla extract
1 c. milk
1 c. granulated sugar
Ganache:
1 ¼ c. heavy whipping cream
1 bag (12 ounces) semi-sweet chocolate morsels
How to make Ding Dong Cake
To make the cake:
Step 1: Using a baking spray, grease two 9-inch cake pans. Ready the oven. Preheat it to 350 degrees F.
Step 2: Place the flour, cocoa, salt, baking soda, and baking powder in a bowl. Mix well until combined and set aside.
Step 3: Whisk the cooled coffee with milk in a measuring cup. Set aside.
Step 4: Using an electric mixer, beat the butter and sugar in a large mixing bowl for about 5 minutes. Add one egg at a time, beating every after each addition. Add in 3 additions the dry ingredients alternately with the coffee/milk mixture.
Step 5: Now, beat the cake mixture for about 2 to 3 minutes once all the ingredients are added until fluffy. Scrape down the sides of the bowl as you beat, as needed.
Step 6: Into the two prepared cake pans, divide the cake batter. Place them in the preheated oven and bake for about 25 minutes. When done, remove from the oven and let the cakes cool for at least 10 minutes in the pan before inverting them on a wire rack to cool completely.
To make the cream filling:
Step 7: Combine the flour and milk in a small saucepan, whisking constantly until the lumps are gone. Turn the heat to medium and continue to stir until the mixture has thickened like a pudding. When done, remove from the heat and quickly stir in the vanilla. Set aside to cool completely.
Step 8: Add the butter and sugar to a mixing bowl. Beat for approximately 4 minutes until light and fluffy. Gradually add in the cooled milk mixture, beating until incorporated and you have a texture of whipped cream.
Ganache:
Step 9: Place the semi-sweet chocolate and heavy cream in a microwave-safe glass bowl. Heat in the microwave for just a minute then stirs until smooth. If needed, heat for an additional 15 to 30 seconds. Set aside for now.
To assemble:
Step 10: On a cake plate, place the first cake layer and top it with all the cream filling. Place the next layer on top, then gradually pour over the ganache, covering the top and sides of the cake using an offset spatula.
Step 11: Leave the cake to set for about 15 minutes before slicing. Enjoy!
Notes:
The coffee in the cake only boosts the chocolate flavour and does not give it a coffee flavour. Or you can swap a half cup of coffee with another half cup of milk if desired.
Nutrition Facts:
Yield: 16, Serving Size: 1 slice
Amount Per Serving: Calories: 462 | Total Fat: 28g | Saturated Fat: 17g | Trans Fat: 0g | Unsaturated Fat: 9g | Cholesterol: 92mg | Sodium: 198mg | Carbohydrates: 50g | Fiber: 1g | Sugar: 37g | Protein: 4g
