DING DONG CAKE
INGREDIENTS:FOR THE CAKE:
½ cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
1 ½ cups all-purpose flour
½ cup unsweetened dark chocolate cocoa powder
½ tsp kosher salt
1 tsp baking soda
½ tsp baking powder
½ cup strong brewed coffee, cooled
½ 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 ¼ cup heavy whipping cream
METHOD:
FOR THE CAKE:
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*. Set aside.
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 (about 3 additions of each).
Once all the ingredients are added, beat cake mixture for about 2-3 minutes until fluffy (scraping down the sides of the bowl as needed).
Divide cake batter into the two cake pans. Bake in oven for 25 minutes. Remove and allow to cool about 10 minutes in pan. Invert on a wire rack and cool completely.
