Ding Dong Cake
What is a Ding Dong? It is a treat that we were often given as kids. Basically a chocolate whoopie pie with a glorious cream filling. I have modified it to be a cake and it’s heavenly! This cake is one of those cakes that works perfectly as one. The ganache on its own is a bit bitter (when using semi-sweet chocolate), the filling is light and wonderful but does not stand alone like a pudding or sweet frosting, and the cake is just chocolate perfection. But these three elements work together in perfect harmony to create a cake that you will never forget.
Some of you experienced bakers recognized this filling immediately! It’s also known as an ermine frosting. This frosting has a few extra steps compared to a traditional American buttercream, but the result is well worth it. Subtle and creamy, it is the perfect filling for this beyond rich cake.
The chocolate cake in this recipe is my perfect chocolate cake. The batter is very runny and it is designed to be made in two 8-inch by 3-inch round cake pans. A few of you have commented that when you made this ding dong cake the batter spilled over, and i have never been able to replicate that in my kitchen. If you prefer you can use 9-inch round cake pans but the layers will not be as thick as you see in my pictures. I just want you to know that i absolutely read comments and try to address all concerns! The majority has had no issues with the recipe and therefore i am not making any changes to it at this time.
Ingredients:
- 1 3/4 cup (210g) all-purpose flour
- 2 cup (400g) granulated sugar
- 3/4 cup (90g) good unsweetened cocoa powder
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup (240g) buttermilk, room temperature
- 1/2 cup (112g) vegetable oil
- 2 extra-large eggs room temperature
- 2 tsp. McCormick pure vanilla extract
- 1 cup (237g) freshly brewed hot coffee
- 5 tbsp. all-purpose flour
- 1 cup whole milk
- 1 tsp. vanilla
- 1 cup (2 sticks or 226g) butter
- 1 cup (200g) granulated sugar
- 16 oz semi-sweet chocolate chopped fine (can use milk chocolate)
- 16 oz (2 cups) heavy cream room temperature