Ding Dong Cake

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3 oz Baking chocolate, semi-sweet
  • 1 tsp Baking powder
  • 2 tsp Baking soda
  • 1 1/2 cups Cocoa powder, unsweetened
  • 2 13/16 cups Flour
  • 1 cup Granulated sugar
  • 1 tsp Salt
  • 1 12 ounce bag Semi-sweet chocolate chips
  • 3 cups Sugar
  • 2 tsp Vanilla

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Drinks

  • 1 1/2 cups Coffee

• Dairy

  • 1 1/16 cup Butter
  • 1 1/2 cups Buttermilk
  • 1 cup Heavy cream
  • 1 cup Milk

Found on chocolatechocolateandmore.com

Description

Ingredients

• 3 ounces semi sweet baking chocolate (you can use chocolate chips)
• 1 1/2 cups brewed coffee
• 3 cups sugar
• 2 1/2 cups all purpose flour
• 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
• 5 tablespoons all purpose flour
• 1 cup milk
• 1 teaspoon vanilla
• 1 cup butter
• 1 cup granulated sugar
• 1 12 ounce bag semi-sweet chocolate chips
• 1 cup heavy cream
• 1 tablespoon butter

Directions

• Chop chocolate so no pieces are larger than a chocolate chip. Place chocolate in a medium bowl or a 2 cup measuring cup and pour hot coffee over chocolate. Let sit for 5 minutes then stir, making sure all chocolate is melted and well combined with coffee. Set aside to cool.
• Sift all dry ingredients together-sugar, flour, cocoa, baking powder, baking soda and salt.
• In the a large mixing bowl (or the mixing bowl of your stand mixer) beat eggs on medium speed until frothy.
• Slowly add oil, buttermilk, vanilla and chocolate-coffee mixture to eggs, beating well to blend.
• Add in sugar/flour/cocoa mixture, one cup at a time, mixing just to combine after each addition.
• Pour batter into 2 9 inch cake pans that have been well greased and lined with parchment paper on the bottom.
• Bake in a preheated 325 degree oven for 45-50 minutes, using toothpick to test for doneness.
• Let cakes cool completely in pan. Using a plastic knife, run knife around edges to loosen before turning out onto rack or plate.
• 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 stirring, heat until mixture is thick, like a roux. 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.
• Place one layer of cake on an 8 inch cake circle, top side down. Cover with a thick layer of cream filling then place top layer of cake, top side down, on top of filling gently pressing down to secure layers. Place cake on a wire rack on top of a wax paper lined cookie sheet.
• Place chocolate chips in a large measuring cup.
• Heat cream and butter in a medium saucepan over medium heat until boiling, careful not to scorch.
• Pour heated cream over chocolate chips and let sit for 5 minutes. Stir chocolate to make sure completely melted and smooth.
• Slowly pour ganache over top of cake, letting it drip down the sides. If needed use a spatula to help spread ganache on top over sides.
• When ganache is set, cake can be transferred to a serving plate.
• Chill cake for 4 hours before serving.