Ding Dong Cake
PREP TIME
25 MINS
COOK TIME
48 MINS
TOTAL TIME
1 HR 13 MINS
Ingredients
Chocolate Cake
1 3/4 c (210g) all-purpose flour
2 c (400g) granulated sugar
3/4 c (90g) good unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
1 c (240g) buttermilk room temperature
1/2 c (112g) vegetable oil
2 extra-large eggs room temperature
2 tsp. McCormick pure vanilla extract
1 c 237g freshly brewed hot coffee (I use decaf)Filling
1 3/4 c (210g) all-purpose flour
2 c (400g) granulated sugar
3/4 c (90g) good unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
1 c (240g) buttermilk room temperature
1/2 c (112g) vegetable oil
2 extra-large eggs room temperature
2 tsp. McCormick pure vanilla extract
1 c 237g freshly brewed hot coffee (I use decaf)Filling
5 tbsp. all-purpose flour
1 c whole milk
1 tsp. vanilla
1 c (226g) butter
1 c (225g) granulated sugar
Ganache
1 c whole milk
1 tsp. vanilla
1 c (226g) butter
1 c (225g) granulated sugar
Ganache
16 oz semi-sweet chocolate chopped fine (can use milk chocolate)
16 oz (2 cups) heavy cream room temperature
16 oz (2 cups) heavy cream room temperature
Directions:
Chocolate Cake
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla.
In the bowl of a stand mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour the batter into two 8-inch round prepared pans and bake for 30 to 40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
FILLING
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 heat until mixture is thick, like a roux, stirring the whole time.
Turn heat on to medium-low and heat until mixture is thick, like a roux, stirring the whole time.
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. Chill for at least 30 minutes before assembling cake.
GANACHE
Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer. Be careful not to allow the cream to boil over. Pour the cream over the chopped chocolate and let stand for at least 2 minutes so that it can thicken.
When ready to pour over chilled cake, whisk the ganache until smooth and then pour. You may have some ganache left over.
No comments:
Post a Comment