“Ding-Dong” Super Moist Chocolate Cake
This is a super moist chocolate cake that reminds you of a Ding-Dong – Chocolate with a creamy, whipped cream filling.
“Ding-Dong” Moist Chocolate Cake
Makes: 2 8-inch x 3-inch round cakes
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Ingredients
Cake:
Dry Ingredients:
- 1 ¾ cup all-purpose flour
- 2 cups white sugar
- ¾ cup unsweetened baking cocoa
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Wet Ingredients:
- 1 cup buttermilk (room temperature)
- ½ cup vegetable oil
- 2 large eggs (room temperature)
- 2 tsp vanilla
- 1 cup water (boiling (or freshly brewed coffee))
Filling:
- 5 Tbsp all-purpose flour
- 1 cup milk (whole is best)
- 1 tsp vanilla
- 1 cup butter
- 1 cup white sugar
Ganache:
- 16 oz semi-sweet chocolate chips (can use milk chocolate)
- 2 cups heavy whipping cream (room temperature)
Instructions:
Cake Directions:
- Preheat the oven to 350°. Grease and flour 2 8-inch x 3-inch round cake pans.
- In a bowl of a stand mixer, sift the flour, sugar, cocoa, baking soda, baking powder, and salt and mix until combined.
- In another bowl, combine the buttermilk, oil, eggs, and vanilla.
- With the mixer on low, slowly add the wet ingredients to the dry.
- With the mixer still on low, add the hot water (or coffee) and stir until just combined, scraping the bottom of the bowl with a rubber spatula.
- Pour the batter evenly into the prepared pans and bake for 25-35 minutes or until a 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.
Filling:
- Pour the cold milk into a small saucepan. Before turning on the heat, whisk in the flour so no lumps remain.
- Turn the heat onto med/low and heat until the mixture is thick, like a roux, stirring the whole time. Make sure you cook it until it no longer tastes "raw".
- Remove from heat, stir in the vanilla, and allow to cool completely.
- In a separate bowl, cream together the butter (make sure it's softened slightly) and sugar on med/high speed, until fluffy – about 8 minutes.
- Add the cooled milk mixture and beat again until the mixture resembles whipped cream.
Ganache:
- Heat the heavy cream in a quart-sized, microwavable container and microwave for 3-4 minutes on high, or until it just begins to simmer. *Be careful to not let the cream boil over.
- Pour the cream over the chocolate chips and let stand for at least 2 minutes so that it can thicken. (The ganache should be cool when pouring it over the cake.)
- When ready to pour over the chilled cake, whisk the ganache until smooth then pour. (You may have some ganache left over.)
Notes:
Make Ahead: It works really well to make the cake part in advance and freeze it. It actually increases the moistness! Just be sure to thaw it before assembling.
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