Ingredients:
For the cake:
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 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup strong brewed coffee, cooled
1/2 cup milk
For the cream filling:
5 tablespoons all-purpose flour
1 cup milk
1 teaspoon 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 cups heavy whipping cream
Instructions:
For the cake:
Spray two 9-inch cake pans with baking spray. Preheat the oven to 350°F (175°C).
In a bowl, combine the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
In a measuring cup, combine the cooled coffee and milk. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer for 5 minutes. Beat in the eggs, one at a time.
Slowly add the dry ingredients to the mixture, alternating with the coffee/milk mixture (about 3 additions of each).
After adding all the ingredients, beat the cake mixture for two to three minutes, scraping down the sides of the bowl as necessary, until it becomes fluffy.
Split the cake mixture between the two ready cake pans.. Bake in the preheated oven for 25 minutes. Remove from the oven and let them cool for about 10 minutes in the pans. Turn the cakes over onto a wire rack and let to cool fully.
For the cream filling:
In a small saucepan, combine the flour with milk, whisking until there are no lumps. Place the saucepan on medium heat and continue to whisk until the mixture becomes thick like pudding.
Remove from heat and stir in the vanilla. Let it cool completely.
Grains of sugar and softened butter should be combined in a mixing basin. Beat until light and fluffy, about 4 minutes. Slowly add the COOLED milk mixture, beating until well combined. It may curdle slightly at first, but keep beating until it reaches the texture of whipped cream.
For the ganache:
In a microwave-safe glass bowl, combine the semi-sweet chocolate morsels and heavy whipping cream. Heat for 1 minute in the microwave. Remove and stir until smooth. If needed, heat for another 15-30 seconds, but be careful not to overheat. Set aside.
To assemble:
On a cake plate, arrange one layer of the cooled cake.. Spread all of the cream filling on top of the cake layer. Top with the second layer of cake.
Slowly pour the ganache over the cake, using an offset spatula to help cover the top and sides.
Give the cake fifteen minutes or so to set. . Slice and enjoy!
Enjoy your delicious Ding Dong Cake!