Ding Dong Cake
Chocolate cake layers with whipped cream frosting and chocolate ganache.
Ingredients
Chocolate Cake
- 1 3/4 cups plus 2 tablespoons (225 g) all-purpose flour
- 2 cups minus 4 tablespoons (375 g) granulated sugar
- 3/4 cup (88.5 g) good quality cocoa powder
- 2 teaspoons (8 g) baking soda
- 3/4 teaspoon (3 g) baking powder
- 1 teaspoon (5.6 g) salt
- 1 cup (240 g) buttermilk at room temperature
- 1/2 cup (109 g) vegetable oil
- 3 large eggs at room temperature
- 1 teaspoon (4.2 g) vanilla extract
- 1 cup (236.6 g) hot water
FOR THE WHIPPED CREAM FILLING
- 2 cups (462 g) heavy cream cold, divided
- 3 tablespoons (44.3 g) cold water
- 1 tablespoon (9.25 g) unflavored gelatin
- 1/2 cup (62.5 g) icing sugar
- 1 teaspoon (4.2 g) vanilla extract
FOR THE CHOCOLATE GANACHE
- 2 cups 16 ounces (300 g) dark chocolate chips
- 1 1/3 cup (308 g) heavy whipping cream
Instructions
FOR THE CHOCOLATE CAKE
- Preheat the oven to 325 degrees F. Spray two 8-inch round cake pans with nonstick spray, line with parchment paper, then spray the parchment paper as well. Set aside.
- Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
- In another bowl, combine the buttermilk, oil, eggs, water and vanilla. Mix lightly until combined.
- With the mixer on low speed, slowly add the wet ingredients to the dry. Scraping the bottom of the bowl with a rubber spatula, and mixing for 30 more seconds on medium-low speed.
- Evenly divide the batter into the two prepared pans (about 22 ounces in each pan) and bake for 25-30 minutes, until a toothpick comes out with a few moist crumbs.
- Cool in the pans for 15 minutes, then turn them out onto a cooling rack and cool completely.
- Wrap in plastic wrap and chill until ready to use. You're still going to want to level your cake layers to ensure a completely even surface for frosting and stacking.
FOR THE WHIPPED CREAM FILLING
- In a small bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/3 cup heavy cream to a simmer and then stir in the gelatin mixture. Refrigerate, stirring frequently, until cool but not set, about 5-7 minutes.
- In a chilled stainless steel bowl with a chilled whisk attachment, beat the remaining whipping cream, icing sugar, and vanilla until it thickens and soft peaks begin to form, about 1 to 2 minutes. Very gradually add the gelatin mixture and continue beating until medium-firm peaks form.
- Keep covered and chilled until ready to use.
FOR THE CHOCOLATE GANACHE
- Heat the cream in a microwave safe bowl or in a double boiler.
- Pour the cream over the chocolate chips and begin to stir to melt the chocolate.
- Continue to stir until you have a smooth, silky consistency. Allow to cool before using on your cake.
ASSEMBLY
- Place your first cake layer, top side up, on your cake plate or cake board.
- Gently spread the whipped cream filling over the cake layer. It should be about 1/2 - 3/4 of an inch thick.
- Place the second cake layer, top side down, on the cream filling.
- Lightly frost the sides and top of your cake with a thin layer of chocolate ganache. This is the crumb coat. Freeze the cake for 15 minutes.
- Continue to frost the cake with the remaining ganache.
- Cover and store in the refrigerator until ready to serve.