PREP TIME: 20 MINS
COOK TIME: 40 MINS
TOTAL TIME: 1 HR
Making this Dong Dong Cake was a recreation of my favourite childhood deal with! Wealthy chocolate cake, creamy filling and a heavenly chocolate coating on the skin.
INGREDIENTS
CHOCOLATE CAKE
- 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 scorching espresso
FILLING
- 5 tbsp. all-purpose flour
- 1 cup complete milk
- 1 tsp. vanilla
- 1 cup (2 sticks or 226g) butter
- 1 cup (200g) granulated sugar
GANACHE
- 16 oz semi-sweet chocolate chopped positive (can use milk chocolate)
- 16 oz (2 cups) heavy cream room temperature
INSTRUCTIONS
CHOCOLATE CAKE
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and blend till mixed.
- In one other bowl, mix the buttermilk, oil, eggs, and vanilla.
- Within the bowl of a stand mixer on low pace, slowly add the moist elements to the dry. With mixer nonetheless on low, add the espresso and stir simply to mix, scraping the underside of the bowl with a rubber spatula.
- Pour the batter into two 8-inch x 3-inch spherical ready pans and bake for 30-40 minutes at 350°F, till a cake tester or toothpick comes out principally clear (not moist).
- Cool within the pans for half-hour, then flip them out onto a cooling rack and funky utterly.
FILLING
- Pour chilly milk right into a small saucepan. Earlier than turning on the warmth, whisk in flour so no lumps stay.
- Flip warmth on to medium-low and warmth till combination is thick, like a roux, stirring the entire time.
- Take away from warmth, stir in vanilla and let cool utterly.
- Cream collectively butter and sugar on medium-high pace, till fluffy, about 8 minutes.
- Add within the milk combination and beat once more till combination resembles a whipped cream.
GANACHE
- Warmth the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on excessive, or till it simply begins to simmer. Watch out to not enable the cream to boil over. Pour the cream over the chopped chocolate and let stand for at the very least 2 minutes in order that it might thicken.
- (Ganache needs to be cool when pouring over cake)
- When able to pour over chilled cake, whisk the ganache till easy after which pour. You will have some ganache left over.