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Ding Dong Cake

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Serves 8-10 | Prep Time 15 | Cook Time 50

Why I Love This Recipe

This is a “sloppy” cake. No fancy icing. Pouring the ganache over the top of the cake and letting it drip down the sides is FUN!

This cake tastes best chilled but can be served at room temperature.

Ingredients You'll Need

For the cake:
3 ounces semi sweet baking chocolate (you can use chocolate chips)
1 1/2 cups brewed coffee
3 cups sugar
2 1/2 cups all purpose flour
1 1/2 cups unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 eggs
3/4 cup vegetable oil
1 1/2 cups buttermilk, room temperature
1 teaspoon vanilla

For the cream filling:
5 tablespoons all purpose flour
1 cup milk
1 teaspoon vanilla
1 cup butter
1 cup granulated sugar
for the ganache
1 12 ounce bag semi-sweet chocolate chips
1 cup heavy cream
1 tablespoon butter


For the cake

Chop chocolate so no pieces are larger than a chocolate chip. Place chocolate in a medium bowl or a 2 cup measuring cup and pour hot coffee over chocolate. Let sit for 5 minutes then stir, making sure all chocolate is melted and well combined with coffee. Set aside to cool.

Sift all dry ingredients together-sugar, flour, cocoa, baking powder, baking soda and salt.

In the a large mixing bowl (or the mixing bowl of your stand mixer) beat eggs on medium speed until frothy.

Slowly add oil, buttermilk, vanilla and chocolate-coffee mixture to eggs, beating well to blend.

Add in sugar/flour/cocoa mixture, one cup at a time, mixing just to combine after each addition.

Pour batter into 2 9 inch cake pans that have been well greased and lined with parchment paper on the bottom.

Bake in a preheated 325 degree oven for 45-50 minutes, using toothpick to test for doneness.

Let cakes cool completely in pan. Using a plastic knife, run knife around edges to loosen before turning out onto rack or plate.

For the cream filling:

Pour cold milk into a small saucepan. Before turning on the heat, whisk in flour so no lumps remain. Turn heat on to medium low, and stirring, heat until mixture is thick, like a roux. Remove from heat, stir in vanilla and let cool completely.

Cream together butter and sugar on medium high speed, until fluffy, about 8 minutes.

Add in the milk mixture and beat again until mixture resembles a whipped cream.

To assemble:

Place one layer of cake on an 8 inch cake circle, top side down. Cover with a thick layer of cream filling then place top layer of cake, top side down, on top of filling gently pressing down to secure layers. Place cake on a wire rack on top of a wax paper lined cookie sheet.


Place chocolate chips in a large measuring cup.

Heat milk and butter in a medium saucepan over medium heat until boiling, careful not to scorch.

Pour milk over chocolate chips and let sit for 5 minutes. Stir chocolate to make sure completely melted and smooth.

Slowly pour ganache over top of cake, letting it drip down the sides. If needed use a spatula to help spread ganache on top over sides.

When ganache is set, cake can be transferred to a serving plate.

Chill cake for 4 hours before serving.

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