Ding Dong Cake

I’ve been making this cake for 40 yrs now, it is so delicious and rich and the filling inside is so dreamy!

1 3/4 cup (210g) all-purpose flour
2 cup (400g) granulated sugar
3/4 cup (90g) good unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
1 cup (240g) buttermilk, room temperature
1/2 cup (112g) vegetable oil
2 extra-large eggs room temperature
2 tsp. McCormick pure vanilla extract
1 cup (237g) freshly brewed hot coffee
5 tbsp. all-purpose flour
1 cup whole milk
1 tsp. vanilla
1 cup (2 sticks or 226g) butter
1 cup (200g) granulated sugar
16 oz semi-sweet chocolate chopped fine (can use milk chocolate)
16 oz (2 cups) heavy cream room temperature

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla.
In the bowl of a stand mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour the batter into two 8-inch x 3-inch round prepared pans and bake for 30-40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

full instruction on : iambaker.net

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