Ingredients: |
Ingredients: Cake:
½ cup unsalted butter
1½ cups sugar
2 large eggs
1½ cups all-purpose flour
½ cup unsweetened dark chocolate cocoa powder
½ tsp salt
1 tsp baking soda
½ tsp baking powder
½ cup strong brewed coffee, cooled
½ cup milk
Cream Filling:
5 tbsp all-purpose flour
1 cup milk
1 tsp vanilla extract
1 cup unsalted butter, softened1 cup granulated sugar
Ganache:
1 bag (12oz) semi-sweet chocolate chips
1¼ cup heavy whipping cream
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Directions: |
Directions:Cake:
Spray two 9-in cake pans with baking spray. Set aside. Preheat oven to 350 degrees F.
In a bowl, combine the flour, cocoa, salt, baking soda, and baking powder. Set aside.
In a measuring cup, combine cooled off coffee with milk. Set aside.
In a large mixing bowl beat butter and sugar for 5 mins with an electric mixer. Beat in eggs, slowly, one at a time. Slowly add in dry ingredients and alternate with coffee/milk mixture. Once all the ingredients are added, beat cake mixture for about 2-3 mins until fluffy, scraping down the sides of the bowl if needed. Divide cake batter into the 2 cake pans. Bake in oven for 25 mins. Remove and allow to cool for about 10 mins in pan. invert on a wire rack and cool completely.
Cream Filling:
In a small saucepan, combine the flour with milk, whisking until all lumps removed. Turn on medium heat and continue to whisk until mixture becomes thick like a pudding. Remove from heat and stir in vanilla. Cool completely.
In a mixing bowl combine butter and sugar, beat until light and fluffy. Slowly add in the cooled milk mixture, beating until well combined. It may curdle slightly in the beginning, that okay. Keep beating until it becomes the texture of whipped cream.
Ganache:
In a glass bowl, combine semi-sweet chocolate chips with heavy cream. Heat in microwave for 1 min. Remove from microwave and stir until smooth. Do not overheat. Set aside while you assemble the cake.
Place the first layer of cooled cake on a cake plate. Top it will all the cream filling. Add the second layer of cake on top. Slowly pour the ganache over the cake, using an offset spatula to help cover the top and sides. Allow to set about 15 mins.
Slice and enjoy! |
This recipe for Ding Dong Cake is from