DIng Dong Cake

Yields and 8-inch Cake - 12 Servings

Things I love about this bake:

-It tastes just like a DING DONG!

-The nostalgia is BEYOND.

-If you like this

TIPS:

When I pour the ganache over the cake I put it on a cooling rack, with parchment underneath for easy clean up.

Ingredients

Nonstick cooking spray
219 grams AP flour
400g granulated sugar
90g unsweetened coca powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
240g buttermilk, room temp.
112g vegetable oil
2 large eggs, room temperature
2 tsp. vanilla extract
237g fresh brewed coffee, cooled
1 cup whole milk
39g AP flour
227g butter
200g granulated sugar
1 tsp. vanilla
453 g semi-sweet chocolate, finely chopped
480g heavy cream, room temperature

Equipment-click links below

2, 8" x 3" round cake pans

Stand mixer

offset spatula

STEP 1:

Heat the oven to 350F. Spray 2, 8-inch x 3-inch round cake pans with non-stick cooking spray. Set aside.

STEP 2:

To the bowl of a stand mixer add the flour, sugar, cocoa, baking soda, baking powder and salt. Mix to combine. Set aside.

STEP 3:

In a seperate bowl, whisk to combine buttermilk, oil, eggs and vanilla.

STEP 4:

With the mixer on low speed, slowly add the wet ingredients to the dry. Then, add the coffee until just combined, scraping the bottom with a spatula.

STEP 5:

Pour the batter into the prepared pans and bake for 30-40 minutes, or until a toothpick comes out mostly clean.. Let cakes cool in pan for 30 minutes, then turn out onto a cooling rack to cool completely.

STEP 6:

In a medium saucepan over medium heat, whisk together milk and flour. Cook, whisking constantly for 3-5 minutes until no lumps remain and mixture resembles a thick pudding. It should coat the back of a spoon. Remove pan from heat and let it cool to room temperature.

Step 7:

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed until light and fluffy (2-3 minutes). Stop the mixer and scrape down the sides of the bowl.

Step 8:

Add the cooled milk mixture to the bowl and beat on medium-high until filling is light and fluffy (2-3 minutes), scraping down the bowl as needed.

Step 9:

Switch to a whisk attachment, add vanilla and mix on high for 7-8 minutes, until filling is smooth and creamy.

Step 10:

Level cakes if needed. Place one cake on your work surface. Spread the filling over the cake. Top with the second cake. Smooth out the sides so they are flush with filling.

Step 11:

Place the chocolate in a heat-safe bowl. Heat up cream, either in the microwave or on the stove top, DO NOT BOIL. Pour the cream over the chopped chocolate and let it stand for 2 minutes, to thicken. Whisk to smooth just before pouring over the cake.

Step 12:

Pour the ganache over the cake, including sides. Let it sit a few minutes before serving.

*Recipe adapted from Amanda Rettke