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Ding Dong Cake

A luscious chocolate cake filled with creamy frosting and topped with a glossy ganache, perfect for celebrations.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the cake
  • 1.75 cups all-purpose flour
  • 2 cups granulated sugar
  • 0.75 cups Dutch processed cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup boiling water
  • 2 teaspoons espresso powder
For the frosting
  • 5 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 1 cup unsalted butter, softened
For the ganache
  • 8 ounces semi-sweet chocolate
  • 1 cup heavy cream

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C) and grease two 9-inch cake pans.
  2. In a bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, whisk together the vegetable oil, vanilla extract, eggs, and buttermilk.
  4. Gradually stir the dry ingredients into the wet mixture until just combined.
  5. Stir the espresso powder into the boiling water and incorporate it into the batter.
Baking
  1. Divide the batter evenly between the prepared pans and bake for 30-35 minutes until a toothpick comes out clean.
  2. Cool for 5 minutes before transferring to a cooling rack to cool completely.
Frosting
  1. Whisk together flour, milk, and sugar over medium heat until thickened, then let cool.
  2. Cream the butter until light and fluffy, then blend in the cooled mixture.
Ganache
  1. Heat the cream and pour it over the chopped chocolate; let it rest before stirring until smooth.
Assembly
  1. Place one cake layer on a platter, layer with ermine frosting, and top with the second layer.
  2. Pour the ganache over the top and refrigerate until set.
  3. Slice and serve.

Notes

Store in an airtight container at room temperature for up to 3 days, refrigerated for up to a week. Allow cake ingredients to be at room temperature for best mixing.