Ding Dong Cake Recipe
User Reviews
4.7
Ding Dong Cake Recipe
Description
The cake batter combines softened butter, granulated sugar, eggs, flour, cocoa powder, leavening agents, kosher salt, coffee, and milk. The coffee is cooled and combined with milk to both moisten the batter and subtly intensify the chocolate flavor without imparting a coffee taste. The batter is whipped until fluffy, divided into pans, and baked to produce tender layers.
The cream filling is made by cooking flour with milk to form a pudding-like base, then mixing in softened butter, sugar, and vanilla extract to create a smooth, sweet vanilla cream that contrasts the chocolate cake layers. Assembled with the cream between cake layers, the final touch is a ganache of semi-sweet chocolate morsels melted with heavy cream poured on top, providing a glossy, rich finish.
This cake can be sliced and frozen in portions, stored up to three months, and thawed in the refrigerator before serving. The coffee in the cake is key to boosting chocolate flavor depth without overt coffee notes, and it can be substituted with additional milk if preferred. The multiple components offer a layered texture experience from moist sponge to creamy filling and shiny ganache.
Ingredients
For the cake:
- ½ cup butter softened, unsalted
- 1 ½ cups granulated sugar
- 2 egg large
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder dark chocolate
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup coffee cooled, strong brewed
- ½ cup milk
For the cream filling:
- 5 Tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup butter softened, unsalted
- 1 cup granulated sugar
For the ganache:
- 1 bag semi-sweet chocolate morsels 12 ounce
- 1 ¼ cup heavy whipping cream
Instructions
For the cake:
- Spray two 9-inch cake pans with baking spray. Set aside. Preheat oven to 350°F.
- In a bowl, combine the flour, cocoa, salt, baking soda and baking powder. Set aside.
- In a measuring cup, combine cooled coffee with milk*. Set aside.
- In a large mixing bowl, beat butter and sugar for 5 minutes with an electric mixer. Beat in eggs, one at a time. Slowly add in dry ingredients and alternate with the coffee/milk mixture (about 3 additions of each).
- Once all the ingredients are added, beat cake mixture for about 2-3 minutes until fluffy (scraping down the sides of the bowl as needed).
- Divide cake batter into the two cake pans. Bake in oven for 25 minutes. Remove and allow to cool about 10 minutes in pan. Invert on a wire rack and cool completely.
For the cream filling:
- In a small saucepan, combine the flour with milk, whisking until lumps removed. Turn on medium heat and continue to whisk until mixture becomes thick, like a pudding.
- Remove from heat and stir in vanilla. Cool completely.
- In a mixing bowl, combine butter and sugar, beat until light and fluffy (about 4 minutes). Slowly add in the COOLED milk mixture, beating until combined. It may curdle slightly in the beginning, that's okay, keep beating until it becomes the texture of whipped cream!
For the ganache:
- In a glass bowl (safe for the microwave) combine semi sweet chocolate with heavy cream. Heat for 1 minute. Remove from microwave and stir until smooth (you may need to heat for another 15-30 seconds). Do not over heat. Set aside while you begin to assemble the cake.
To assemble:
- Place first layer of cooled cake on a cake plate. Top it with ALL of the cream filling. Add the second layer of cake on top.
- Slowly pour the ganache over the cake, using an offset spatula to help cover the top and sides. Allow to set, about 15 minutes. Slice and enjoy!
Notes
- Substitute coffee with additional milk if you prefer to avoid coffee flavor, maintaining moisture in the cake.
- Freeze individual cake slices wrapped tightly to keep fresh up to three months; thaw in refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 462kcal | 23% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 92mg | 31% |
| Sodium | 198mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
