Prep Time: 1 hr | Cook Time: 25 mins | Total Time: 1 hr 25 mins | Yield: 16 Servings
This is an amazing, super-rich, and decadent chocolate cake with a heavenly creamy filling. And the ganache spread on the entire cake is to die for!
INGREDIENTS :
Cake:
- 2 large eggs
- ½ c. unsalted butter softened
- 1 ½ c. granulated sugar
- 1 ½ c. all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ tsp baking powder
- ½ c. unsweetened dark chocolate cocoa powder
- ½ c. milk
- ½ c. strong brewed coffee cooled
Cream filling:
- 1 c. unsalted butter, softened
- 1 tsp vanilla extract
- 1 c. milk
- 1 c. granulated sugar
- 5 tbsp all-purpose flour
Ganache:
- 1 ¼ c. heavy whipping cream
- 1 bag (12 ounces) semi-sweet chocolate morsels
DIRECTIONS :
To make the cake:
Step 1: Using a baking spray, grease two 9-inch cake pans and set them aside. Prepare the oven and preheat it to 350 degrees F.
Step 2: Whisk the flour, cocoa, salt, baking soda, and baking powder in a bowl until combined and set aside.
Step 3: Combine the cooled coffee with milk in a measuring cup. Keep this aside.
Step 4: Beat the butter and sugar in a large mixing bowl using an electric mixer for about 5 minutes. Beat the eggs, a piece at a time. Then, gradually add in the dry ingredients alternating with the coffee/milk mixture (approximately 3 additions).
Step 5: After all the ingredients are added, beat the cake mixture for approximately 2 to 3 minutes until fluffy. As needed, scrape down the sides of the bowl.
Step 6: Into the two cake pans, divide the cake batter, and place in the preheated oven. Bake for about 25 minutes, then take the pans off the oven. Let the cakes cool in the pans for about 10 minutes before inverting them on a wire rack to cool fully.
To make the cream filling:
Step 7: Place the flour and milk in a small saucepan. Mix well until the lumps are gone. Keep stirring over medium heat until the mixture has thickened like a pudding. Take off the heat, then stir in the vanilla and cool the filling completely.
Step 8: Add the butter and sugar to a mixing bowl and beat for about 4 minutes until light and fluffy. Gradually add the cooled milk mixture, beating until incorporated and you have a texture of whipped cream.
To make the ganache:
Step 9: Whisk the semi-sweet chocolate with heavy cream in a glass bowl (safe for the microwave). Heat the mixture for about a minute, then remove from the oven and stir for about 15 to 30 seconds until smooth. Make sure not to overheat the ganache. Set aside for now.
Assemble the cake:
Step 10: On a cake plate, put the first cake layer and top with all the cream filling.
Step 11: On top, add the second layer and gradually pour the ganache over. Help cover the top and sides of the cake using an offset spatula. Let the ganache set for about 15 minutes before slicing. Enjoy!
Note:
The coffee in this cake boosts the chocolate flavour. This does not give a coffee flavour to the cake. Feel free to swap a half cup of the coffee with an extra half cup of milk instead.
Nutrition Facts:
Yield: 16, Serving Size: 1 slice
Amount Per Serving: Calories: 462Total Fat: 28gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 92mgSodium: 198mgCarbohydrates: 50gFiber: 1gSugar: 37gProtein: 4g
DING DONG CAKE RECIPE
Ingredients
- Cake:
- 2 large eggs
- ½ c. unsalted butter softened
- 1 ½ c. granulated sugar
- 1 ½ c. all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ tsp baking powder
- ½ c. unsweetened dark chocolate cocoa powder
- ½ c. milk
- ½ c. strong brewed coffee cooled
- Cream filling:
- 1 c. unsalted butter, softened
- 1 tsp vanilla extract
- 1 c. milk
- 1 c. granulated sugar
- 5 tbsp all-purpose flour
- Ganache:
- 1 ¼ c. heavy whipping cream
- 1 bag (12 ounces) semi-sweet chocolate morsels
Instructions
To make the cake:
Step 1: Using a baking spray, grease two 9-inch cake pans and set them aside. Prepare the oven and preheat it to 350 degrees F.
Step 2: Whisk the flour, cocoa, salt, baking soda, and baking powder in a bowl until combined and set aside.
Step 3: Combine the cooled coffee with milk in a measuring cup. Keep this aside.
Step 4: Beat the butter and sugar in a large mixing bowl using an electric mixer for about 5 minutes. Beat the eggs, a piece at a time. Then, gradually add in the dry ingredients alternating with the coffee/milk mixture (approximately 3 additions).
Step 5: After all the ingredients are added, beat the cake mixture for approximately 2 to 3 minutes until fluffy. As needed, scrape down the sides of the bowl.
Step 6: Into the two cake pans, divide the cake batter, and place in the preheated oven. Bake for about 25 minutes, then take the pans off the oven. Let the cakes cool in the pans for about 10 minutes before inverting them on a wire rack to cool fully.
To make the cream filling:
Step 7: Place the flour and milk in a small saucepan. Mix well until the lumps are gone. Keep stirring over medium heat until the mixture has thickened like a pudding. Take off the heat, then stir in the vanilla and cool the filling completely.
Step 8: Add the butter and sugar to a mixing bowl and beat for about 4 minutes until light and fluffy. Gradually add the cooled milk mixture, beating until incorporated and you have a texture of whipped cream.
To make the ganache:
Step 9: Whisk the semi-sweet chocolate with heavy cream in a glass bowl (safe for the microwave). Heat the mixture for about a minute, then remove from the oven and stir for about 15 to 30 seconds until smooth. Make sure not to overheat the ganache. Set aside for now.
Assemble the cake:
Step 10: On a cake plate, put the first cake layer and top with all the cream filling.
Step 11: On top, add the second layer and gradually pour the ganache over. Help cover the top and sides of the cake using an offset spatula. Let the ganache set for about 15 minutes before slicing. Enjoy!
