Ding Dong Cake

Directions

• Creating Base for the Filling Center
• Combine sugar, flour, and salt in a medium saucepan. Whisk to combine thoroughly.
• Over medium heat, continue to whisk, gradually pouring in the milk. Whisk the mixture until smooth and thickened to a pudding-like consistency.
• Once the base has thickened, remove from the heat and pour into a glass bowl. Using wax paper, cover the base mixture pressing paper against inside of the bowl.
• Set aside the base mixture and allow it to completely cool to room temperature. Tip: It is very important to make sure the mixture cools completely before making the filling.
• Cake
• Preheat oven to 350F.
  Prepare two 8” round cake pans by greasing and flouring the sides, and line the bottoms with parchment paper.
• Using a large mixing bowl, whisk dry ingredients (flour, sugars, cocoa powder, baking soda, and salt).
• Using either a stand mixer or a handheld mixer, add oil and melted butter, stirring until ingredients are completely combined. Tip: Stop the mixer and scrape the sides and bottom of the bowl to ensure all ingredients are mixed.
• Continue to mix batter, adding eggs, additional egg yolk, and vanilla extract until the batter is smooth and thoroughly combined.
• Continue mixing the batter while gradually adding the buttermilk.
• Prepare hot coffee and add to the batter, mixing completely until well combined. Tip: Instant coffee may be used in place of brewed coffee.
• Pour batter into cake pans, dividing batter evenly. Bake for 30-35 minutes until the center is firm, and a toothpick comes out clean.
• Cool the cake for 20 minutes, remove from pans, and place on a cooling rack. Tip: It is very important to COMPLETELY cool the cake before frosting.
• Creamy Filling
• Ensure the filling base made in Step 1 has cooled completely to room temperature before making the filling.
• In a large mixing bowl, beat the butter (room temperature) with a paddle attachment on high-speed until the butter is fluffy and light. Tip: It is very important to use unsalted butter and not salted butter.
• Using medium speed, begin adding the base mixture by combining one large spoonful at a time. Each spoonful should be thoroughly combined before adding more of the base mixture.
• Finally, add CLEAR vanilla extract and continue to mix on medium-high, whipping the frosting until it is airy. To deflate the frosting, use a spatula to fold the frosting gently removing air bubbles.
• Chill the filling in the refrigerator for 15-20 minutes or until it is firm.
• Chocolate Ganache
• In a glass bowl (safe for the microwave), combine semi-sweet chocolate pieces with heavy cream. Heat for 30 seconds. Remove from microwave and stir until smooth (you may need to heat for another 15-30 seconds). Stir until pieces are melted and the mixture is combined. Set aside to cool until the mixture is slightly stiff.
• Assembling the Cake
• Place the first layer of cooled cake on a cake plate. Spread ALL of the cream filling on the first layer, and add the second layer of cake on top.
  
  
• Once the ganache is cool and stiff, spread the ganache over the cake, using a spatula to cover the top and sides. Cover and refrigerate until time to serve.