Ding Dong Cake

Ding Dong Cake will bring you right back to your childhood. It is a rich, decadent chocolate cake, with a creamy filling and the entire cake is then draped in a rich layer of shiny chocolate ganache. The dessert tastes familiar but better than the store-bought version and will be a hit at any gathering. Whether you too enjoyed Ding Dongs as a snack, or you are just a lover of all things chocolate and want to try out a fun dessert recipe, you are going to love this cake. It's so delicious and tastes just as good as those Ding Dongs did all those years ago. So perfect for surprising your family and friends during Holidays and parties.

Cake:
1½ cups all-purpose flour, unbleached
½ tsp. baking powder
1 tsp. baking soda
½ cup unsweetened dark chocolate cocoa powder
½ tsp. kosher salt
1½ cups granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup strong brewed coffee, cooled
½ cup milk

Cream Filling:
1 cup unsalted butter, softened
1 cup granulated sugar
5 Tbsp. all-purpose flour, unbleached
1 tsp. pure vanilla extract
1 cup milk

Ganache:
2 cups semi-sweet chocolate chips
1½ cups heavy whipping cream
2 Tbsp. light corn syrup

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter and line two 9" cake pans with parchment paper.

For the Cake:
In a large bowl, whisk together the flour, cocoa, baking powder, baking soda and salt until combined. Set aside.

In a small bowl, combine cooled coffee with milk. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar for 5 minutes. Add the eggs, one at a time, and beat well after each addition until well incorporated.

Alternately add the flour mixture with the coffee/milk mixture into the batter and beat for about 2-3 minutes until fluffy (scraping down the sides of the bowl as needed).

Divide batter among cake pans and bake until a toothpick inserted comes out almost clean, about 25 minutes.

Let cake cool in pans about 10 minutes then remove from pans and cool on a cooling rack until completely cooled.

For the Cream Filling:
Combine the flour and milk in a small saucepan and whisk until lumps are gone. Turn the heat to medium and whisk constantly until the mixture becomes thick, like a pudding.

Remove from heat and stir in vanilla. Cool completely.

Whisk together butter and sugar in a mixing bowl until light and fluffy (about 4 minutes).

Slowly add in the cooled milk mixture, continue to beat until it becomes the texture of whipped cream.

For the Chocolate Ganache:
In a double boiler, heat the chocolate chips, heavy cream, stirring continuously until the chocolate chips are completely melted and the ganache is smooth. Set aside while you begin to assemble the cake.

Assembly:
Take the first cake layer and place it on a cake plate. Top with the cream filling and spread all the way to the edges. Add the second layer of cake on top.

Pour the ganache over the cake, letting the ganache run down the sides.

Spread evenly along the top and sides of the cake with an offset spatula.

Clean up any excess chocolate with a paper towel. Allow the cake to firm and set in the refrigerator before serving.

Makes 16 servings.

Cook's Notes:

The coffee in the cake does NOT give it a coffee flavour, it just boosts the chocolate flavour. If you desire, you can replace the ½ cup of coffee with an additional ½ cup of milk instead (making the total amount 1 cup of milk).