Ding Dongs, Ring Dings, Swiss Rolls, Hostess Cakes. They are on the whole essentially a similar bite. Chocolate Cake, a cream filling and afterward canvassed in chocolate.
Try not to give the formula a chance to frighten you away. This is an extremely simple formula! You likely have every one of the fixings in your storeroom. Heat your 2 cake layers, at that point stack them with all the cream filling. You need all that filling in there. At that point the Ganache.
This is a "messy" cake. No extravagant icing. Pouring the ganache over the highest point of the cake and giving it a chance to dribble down the sides is FUN!
Ding Dong Cake-rich devil's food cake, a vanilla cream filling and smothered in chocolate ganache! Just like the snack cake you remember from childhood!
INGREDIENTS
FOR THE CAKE
- 3 ounces semi sweet baking chocolate (you can use chocolate chips)
- 1 1/2 cups brewed coffee
- 3 cups sugar
- 2 1/2 cups all purpose flour
- 1 1/2 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 eggs
- 3/4 cup vegetable oil
- 1 1/2 cups buttermilk, room temperature
- 1 teaspoon vanilla
- 5 tablespoons all purpose flour
- 1 cup milk
- 1 teaspoon vanilla
- 1 cup butter
- 1 cup granulated sugar
- 1 12 ounce bag semi-sweet chocolate chips
- 1 cup heavy cream
- 1 tablespoon butter
INSTRUCTIONS
FOR THE CAKE
- Chop chocolate so no pieces are larger than a chocolate chip. Place chocolate in a medium bowl or a 2 cup measuring cup and pour hot coffee over chocolate. Let sit for 5 minutes then stir, making sure all chocolate is melted and well combined with coffee. Set aside to cool.
- Sift all dry ingredients together-sugar, flour, cocoa, baking powder, baking soda and salt.
- In the a large mixing bowl (or the mixing bowl of your stand mixer) beat eggs on medium speed until frothy.
- Slowly add oil, buttermilk, vanilla and chocolate-coffee mixture to eggs, beating well to blend.
- Add in sugar/flour/cocoa mixture, one cup at a time, mixing just to combine after each addition.
- Pour batter into 2 9 inch cake pans that have been well greased and lined with parchment paper on the bottom.
- Bake in a preheated 325 degree oven for 45-50 minutes, using toothpick to test for doneness.
- Let cakes cool completely in pan. Using a plastic knife, run knife around edges to loosen before turning out onto rack or plate.
- Pour cold milk into a small saucepan. Before turning on the heat, whisk in flour so no lumps remain. Turn heat on to medium low, and stirring, heat until mixture is thick, like a roux. Remove from heat, stir in vanilla and let cool completely.
- Cream together butter and sugar on medium high speed, until fluffy, about 8 minutes.
- Add in the milk mixture and beat again until mixture resembles a whipped cream.
- Place one layer of cake on an 8 inch cake circle, top side down. Cover with a thick layer of cream filling then place top layer of cake, top side down, on top of filling gently pressing down to secure layers. Place cake on a wire rack on top of a wax paper lined cookie sheet.
- Place chocolate chips in a large measuring cup.
- Heat cream and butter in a medium saucepan over medium heat until boiling, careful not to scorch.
- Pour heated cream over chocolate chips and let sit for 5 minutes. Stir chocolate to make sure completely melted and smooth.
- Slowly pour ganache over top of cake, letting it drip down the sides. If needed use a spatula to help spread ganache on top over sides.
- When ganache is set, cake can be transferred to a serving plate.
- Chill cake for 4 hours before serving.
Read more our recipe : Taco Crescent Ring
For more details : https://bit.ly/2XEMGU7
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