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DING DONG CAKE

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Chocolate Cake Layers Ingredients:

  • 2 ounces semisweet chocolate
  • 1 cup hot brewed coffee
  • 2 cups of sugar
  • 1 2/3 cups all-purpose flour
  • 1 cup unsweetened cocoa powder (not Dutch-process)
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoons salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup well-shaken buttermilk
  • 1/2 teaspoon vanilla

Preheat oven to 300°F. and grease/flour 2 9″ round pans. Finely chop the chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and the mixture is smooth. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.

Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 50 minutes – 1 hour.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Marshmallow, or Seven Minute Frosting Ingredients:

  • 2 large egg whites
  • 1/2 cup sugar
  • 1/4 cup light corn syrup
  • 2 tablespoons water
  • 1 1/2 teaspoons pure vanilla extract

Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Use frosting the day it is made.

Ganache Frosting Ingredients:

  • 1/2 pound fine-quality semisweet chocolate
  • 1/2 cup heavy cream
  • 1 tablespoon sugar
  • 1 tablespoon light corn syrup
  • 2 tablespoons unsalted butter

Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

There are many ways to assemble this cake but, I like a rustic looking ding dong cake. One layer down on the cake plate. Coat with the marshmallow filling. Save 1/2 cup of filling if you want to pipe on the top of the ganache. Lay the second layer on top of the filling. Pour/Spread the ganache on the top of the cake so it spills down the sides. Alternatively, you can let the ganache chill a bit and spread on top and sides of the cake. Then chill the cake so, the chocolate hardens. Pipe a swirl on top. Enjoy!

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