Ding Dong Cake - Moist Chocolate Cake with Vanilla Cream Filling
Ding Dong cake is a delightful dessert that is sure to impress. It is rich, decadent, and indulgent, making it the perfect treat for any special occasion or simply to satisfy your sweet tooth.
Ingredients
Chocolate Layer Cakes
- ¾ cup + 2 tbsp (110g) all-purpose flour
- 1/3 cup (40g) unsweetened cocoa powder
- 1 tsp (6g) baking soda
- 1/2 tsp (3g) salt
- 1 cup (200g) sugar
- 1 egg
- 1/4 cup (60g) vegetable oil
- 1/2 cup (120g) buttermilk
- 1 tsp (5g) vanilla extract
- 1/2 cup (120ml) hot coffee
Vanilla Pastry Cream Filling
- 2 cups (480ml) milk
- 1/2 cup (100g) sugar
- 1/4 cup (30g) cornstarch
- 1 tbsp (10g) flour
- 3 egg yolks
- pinch of salt
- 2 tsp (10g) vanilla extract
- 1 ¼ cup (300g) whipping cream
- 2 tsp (6g) gelatin powder
- 2 tbsp (30ml) cold water
Chocolate Ganache
- 3.5 oz (100g) semisweet chocolate
- 3.5 oz (100g) whipping cream
Instructions
Prepare chocolate cake layers.
- Preheat the oven to 350F (180C). Grease with butter and line with parchment paper two 8-inch (20 cm) round cake pans.
- In a large bowl whisk together the flour, cocoa powder, baking soda, and salt.
- In another bowl mix sugar with eggs and oil until combined. Mix in buttermilk and vanilla extract. Incorporate flour mixture until well combined. Add hot coffee and mix to combine. The batter will have a runny consistency.
- Pour the batter evenly into the prepared pans.
- Bake for about 20-25 minutes until a toothpick inserted into the center comes out clean or with a few crumbs attached.
- Let pans cool on a cooling rack for 10-15 minutes.
- Remove the cakes from the pan and let them cool completely.
Prepare the vanilla pastry cream.
- Place milk in a medium saucepan and bring to a simmer.
- Meanwhile, whisk the egg yolks with sugar and salt until well combined. Add flour and cornstarch and mix to combine.
- Gradually add milk to the egg mixture and return to heat. Cook, stirring constantly until it boils and thickens.
- Remove from heat and add vanilla extract.
- Pour the cream into a clean bowl, cover it with plastic wrap, and press it directly onto the pastry cream's surface to prevent skin from forming. Let cool to room temperature.
Prepare the vanilla filling.
- Dissolve gelatin in cold water and let it soak for 5-10 minutes. Dissolve gelatin over low heat, pour over the vanilla pastry cream, and mix to combine.
- In a medium bowl mix whipping cream until stiff peaks form. Gently incorporate it into the pastry cream mixture.
Assemble the cake.
- Turn one cake onto a serving platter.
- Place a cake ring around the cake and line it with an acetate sheet.
- Pour the filling over the cake and smooth the top. Add the second layer of cake.
- Cover and refrigerate for 4-6 hours or even overnight.
Prepare the chocolate ganache.
- Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
- Spread it evenly over the cake.
- Refrigerate for another 30 minutes before serving.
- Decorate with chocolate decorations and enjoy!
Video
Nutrition
Serving: 1 serving out of 12Calories: 377kcalCarbohydrates: 45.8gProtein: 5.9gFat: 20.8gSaturated Fat: 10.3gCholesterol: 107mgSodium: 285mgPotassium: 179mgFiber: 1.9gSugar: 32.2gCalcium: 100mgIron: 1mg