Ding Dong Cake

In the realm of indulgent desserts, few treats captivate the senses quite like the Ding Dong Cake. With its rich layers of chocolate cake, luscious cream filling, and decadent ganache topping, this dessert is a true masterpiece for chocolate lovers. In this article, we’ll explore the steps to create this heavenly delight and delve into its tantalizing flavors that are sure to leave you craving for more.

Ingredients

For the cake:

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

For the cream filling:

• 5 Tbsp all-purpose flour
• 1 cup milk
• 1 tsp vanilla extract
• 1 cup unsalted butter, softened
• 1 cup granulated sugar

For the ganache:

• 1 bag (12 oz) semi-sweet chocolate morsels
• 1 ¼ cup heavy whipping cream

Instructions

For the cake:

1. Preparation: Begin by preheating the oven to 350°F and spraying two 9-inch cake pans with baking spray. Set them aside.
2. Dry Ingredients: In a bowl, combine the flour, cocoa powder, salt, baking soda, and baking powder. Set the mixture aside.
3. Coffee Infusion: Mix the cooled coffee with milk in a measuring cup and set it aside.
4. Creaming Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer for about 5 minutes until creamy.
5. Incorporating Eggs and Dry Ingredients: Beat in the eggs, one at a time, then gradually add the dry ingredients and alternate with the coffee/milk mixture, making about 3 additions of each.
6. Beating for Fluffiness: Once all the ingredients are added, beat the cake mixture for 2-3 minutes until fluffy, scraping down the sides of the bowl as needed.
7. Baking: Divide the cake batter evenly between the prepared cake pans and bake them in the preheated oven for 25 minutes. After baking, allow the cakes to cool for about 10 minutes in the pans before inverting them onto wire racks to cool completely.

For the cream filling:

1. Preparing the Base: In a small saucepan, whisk together the flour and milk until lumps are removed. Heat the mixture over medium heat, whisking continuously until it thickens to a pudding-like consistency.
2. Adding Flavor: Remove the mixture from heat and stir in the vanilla extract. Let it cool completely.
3. Creaming Butter and Sugar: In a mixing bowl, beat the softened butter and granulated sugar until light and fluffy, approximately 4 minutes.
4. Incorporating Milk Mixture: Slowly add the cooled milk mixture to the butter and sugar mixture, beating until well combined and creamy, resembling whipped cream.

For the ganache:

1. Melting Chocolate: In a microwave-safe glass bowl, combine the semi-sweet chocolate morsels and heavy whipping cream. Heat the mixture in the microwave for 1 minute, then remove and stir until smooth. If needed, heat for an additional 15-30 seconds, but avoid overheating.

To assemble:

1. Layering: Place one layer of cooled cake on a cake plate and spread all of the prepared cream filling evenly over it. Top with the second layer of cake.
2. Ganache Topping: Slowly pour the ganache over the assembled cake, using an offset spatula to help cover the top and sides.
3. Setting: Allow the cake to set for approximately 15 minutes before slicing and indulging in its irresistible flavors.

Conclusion

In conclusion, the Ding Dong Cake is a divine creation that combines the richness of chocolate cake, the creaminess of the filling, and the smoothness of the ganache to create a dessert experience like no other. Whether enjoyed as a special treat for celebrations or simply as a delightful indulgence, this cake is sure to leave a lasting impression on all who taste it.

FAQs (Frequently Asked Questions)

1. Can I use regular cocoa powder instead of dark chocolate cocoa powder for the cake?
   • Yes, you can substitute regular cocoa powder for dark chocolate cocoa powder if that’s what you have on hand. However, keep in mind that it may slightly alter the flavor and richness of the cake.
2. How should I store the Ding Dong Cake?
   • The assembled cake can be stored in the refrigerator, covered, for up to 3 days. Make sure to allow it to come to room temperature before serving for the best texture and flavor.
3. Can I freeze the Ding Dong Cake?
   • Yes, you can freeze the cake layers and ganache separately. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw them in the refrigerator overnight before assembling and serving.
4. Can I use milk chocolate for the ganache instead of semi-sweet chocolate?
   • While semi-sweet chocolate is traditionally used for ganache, you can certainly use milk chocolate if you prefer a sweeter flavor. Adjust the amount of cream accordingly to achieve the desired consistency.
5. Is it possible to make the cream filling ahead of time?
   • Yes, you can prepare the cream filling in advance and store it in an airtight container in the refrigerator for up to 2 days. Just make sure to bring it to room temperature and beat it again until fluffy before using it in the cake.