DING DONG CAKE
Ding Dong Cake food cake, crammed with vanilla cream and coated with chocolate ganache!
INGREDIENT
FOR THE CAKE
3 ounces bittersweet chocolate (you can use chocolate chips)
1 1/2 cups of brewed coffee
3 cups of sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened chocolate
2 teaspoons bicarbonate of soda
1 teaspoon leaven
1 teaspoon salt
3 eggs
3/4 cup oil
1 1/2 cups buttermilk, temperature
1 teaspoon vanilla
FOR CHARGING CREAM
5 tablespoons all-purpose flour
1 cup of milk
1 teaspoon vanilla
1 cup butter
1 cup sugar
FOR THE GANACHE
1 12-ounce bag of bittersweet chocolate chips
1 cup cream
1 tablespoon butter
INSTRUCTIONS
FOR THE CAKE
1.Cut the chocolate in order that it's no bigger a part of the chocolate chips. Place the chocolate during a medium bowl or 2-cup cup and pour hot coffee over the chocolate. Let stand 5 minutes then stir, confirm all the chocolate is melted and well blended with the coffee. Chill.
Sift all dry ingredients: sugar, flour, chocolate, leaven , bicarbonate of soda and salt.
2.In a large bowl (or your stand mixer bowl), beat the eggs on medium speed until they're foamy.
Slowly add oil, buttermilk, vanilla, and chocolate-coffee mixture to the eggs, beating until well combined.
3.Add the sugar / flour / cocoa mixture, one cup at a time, stirring to mix after each addition.
4.Pour batter into 2 well greased 9-inch pans, lined with parchment paper on rock bottom .
5.Bake in preheated 325 degree oven for 45 to 50 minutes, employing a toothpick to check for doneness.
6.Let the cake cool completely within the pan. employing a plastic knife, run the knife round the edges to loosen it before turning it onto a rack or plate.
FOR CHARGING CREAM
1.Pour cold milk into alittle saucepan. Before starting the warmth , beat the flour in order that there are not any lumps remaining. Reduce heat to medium-low and, stirring, heat until the mixture is thick, sort of a roux. Remove from heat,
Beat butter and sugar on medium speed until fluffy, about 8 minutes.
2.Add the milk mixture and beat again until the mixture resembles topping .
TO ASSEMBLE
1.Place the cake layer on an 8 inch circle of cake, top side down. Cover with a thick layer of cream filling then place the highest layer of cake, top side down, on the filling, pressing gently to secure the layer. Place the cakes on a wire rack on a baking sheet lined with paper .
GANACHE
1.Place the chocolate chips during a large cup .
2.Heat the cream and butter during a medium saucepan over medium heat until it boils, being careful to not burn it.
3.Pour the recent cream over the chocolate chips and let represent 5 minutes. Stir the chocolate to form sure it's completely melted and smooth.
4.Pour the ganache slowly over the cake, letting it dry on the edges . If necessary, use a spatula to assist spread the ganache from top to side.
5.When the ganache is prepared , the cake are often transferred to a serving plate.
Refrigerate cakes for 4 hours before serving.
