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Ding Dong Cake

Ding Dong Cake is a symphony of flavors, featuring layers of rich chocolate accompanied by silky ganache, perfect for special occasions.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 ¾ cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup Dutch processed cocoa powder Provides rich chocolate flavor
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup boiling water
  • 2 teaspoons espresso powder Enhances chocolate flavor
Ermine Frosting Ingredients
  • 5 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 1 cup unsalted butter (softened)
Ganache Ingredients
  • 8 ounces semi-sweet chocolate
  • 1 cup heavy cream

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C) and grease and flour two 9-inch cake pans.
  2. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, blend the oil, vanilla, eggs, and buttermilk until smooth.
  4. Fold the dry ingredients into the wet mixture to create a batter.
  5. Dissolve the espresso powder in the boiling water and mix it into the batter.
Baking
  1. Divide the batter between the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
  2. Let the cakes cool for 5 minutes before transferring them to a wire rack to cool completely.
Making the Ermine Frosting
  1. In a saucepan, whisk together the flour, milk, and granulated sugar, heating gently until thickened.
  2. Allow the mixture to cool, then fold in vanilla and salt.
  3. Cream the softened butter until fluffy, then gradually incorporate the cooled flour mixture.
Making the Ganache
  1. Heat the heavy cream and pour it over the chopped chocolate, stirring until smooth.
Assembly
  1. Place one cake layer on a serving platter and spread it with ermine frosting.
  2. Layer the second cake on top and cover it entirely with ganache.
  3. Refrigerate briefly until set, about 20 minutes, before slicing.

Notes

For added flavor, consider swapping half the granulated sugar with brown sugar. Ensure both cake layers and frosting are completely cooled for best texture.