Ding Dong Cake

By chris - 09:50:00

1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1/2 cup unsweetened dark chocolate cocoa powder
1/2 tsp kosher salt
1 tsp baking soda
1/2 tsp baking powder
1/2 cup strong brewed coffee, cooled
1/2 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 1/4 cup heavy whipping cream
Spray two 9-inch cake pans with baking spray. Set aside. Preheat oven to 350°F.
In a bowl, combine the flour, cocoa, salt, baking soda and baking powder. Set aside.
In a measuring cup, combine cooled coffee with milk.
In a large mixing bowl, beat butter and sugar for 5 minutes with an electric mixer. Beat in eggs, one at a time.
Slowly add in dry ingredients and alternate with the coffee/milk mixture.
Once all the ingredients are added, beat cake mixture for about 2-3 minutes until fluffy.
Divide cake batter into the two cake pans. Bake in the oven for 25 minutes.
Remove and allow to cool about 10 minutes in pan. Invert on a wire rack and cool completely.
For the cream filling;

In a small saucepan, combine the flour with milk, whisking until 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 (about 4 minutes).
Slowly add in the cooled milk mixture, beating until combined.
It may curdle slightly in the beginning, that’s okay, keep beating until it becomes the texture of whipped cream.
source : recpiesfood.com

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