An Ode to Chocolate:

Is there anything more universally loved than chocolate? Its intoxicating aroma and rich flavors have charmed many a heart across centuries. Whether it’s a simple bar, an elaborate truffle, or a grand cake, chocolate has a way of making everything better.

 

A Bite of Euphoria:

When you first set your eyes on this cake, it looks like any other chocolate cake – rich, inviting, and decadent. But then, as you take that first bite, a symphony of flavors play on your palate. The cake layer is moist and airy, with the bitterness of the cocoa perfectly balanced with the sweetness of sugar. The surprise comes in the form of the cream filling – it’s light, it’s fluffy, it’s everything you’d want in between two slices of perfection. And then, the pièce de résistance, the chocolate ganache – it’s glossy, it’s rich, it envelopes the cake like a velvet robe.

 

A Celebration on a Plate:

This cake isn’t just a dessert; it’s a celebration on a plate. Perfect for birthdays, anniversaries, or even a simple get-together with friends. With each slice, you’re celebrating the joy of being alive, of being surrounded by loved ones, of being able to indulge in life’s little pleasures.

 

Tips for Perfection:

• While buttermilk is suggested for the cake, in its absence, you can use 1 cup milk mixed with 1 tablespoon vinegar or lemon juice. Allow the mixture to sit for about 10 minutes before using.
• If you’d like to add a bit of crunch, sprinkle some chopped nuts (like toasted hazelnuts or almonds) in between the layers or on top of the ganache.
• The ganache, while beautiful on its own, can also be flavored with a splash of your favorite liqueur or a pinch of sea salt.

 

 

In the end, while this cake takes a bit of time and patience to put together, every moment spent in its creation is worth it. Because, as you take that first bite and close your eyes in delight, you realize – there’s no such thing as too much chocolate. So go ahead, indulge, and let the chocolate take you on a journey of pure bliss. Enjoy every bite!

 

Ding Dong Cake with Cream Filling and Ganache Recipe

Enjoy this decadent chocolate cake filled with a luscious cream and topped with a rich chocolate ganache. Perfect for celebrations or when you’re in the mood for a treat!

Cook Time: 35 minutes
Chill/Cool Time: 1 hour
Total Time: 1 hour 55 minutes

 

Ingredients:

For the Cake:

• 1 ¾ cups (219g) all-purpose flour
• ½ cup (50g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ⅔ cup (11 tablespoons, 151g) unsalted butter, softened
• 1 ¾ cup (350g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk, room temperature
• ½ cup hot coffee

 

For the Cream Filling (Ermine Frosting):

• 1 ¼ cups milk
• ⅓ cup (31g) all-purpose flour
• 1 cup (2 sticks/250g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 teaspoon pure vanilla extract

 

For the Ganache:

• 8 ounces semi-sweet chocolate bar, chopped
• 1 cup (8 ounces/240ml) heavy cream
• 2 tablespoons light corn syrup

 

Instructions:

1. Making the Cake:

• Preheat oven to 350°F/180°C. Grease and line two 8-inch baking pans with parchment paper.
• In a bowl, mix flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
• Beat butter and sugar until creamy. Add eggs and vanilla and continue beating until fluffy.
• Alternate adding the flour mix and buttermilk to the wet mix. Finally, add the coffee and blend until smooth.
• Divide batter between pans and bake for 35 minutes or until done. Cool for 5 minutes in pans, then transfer to a wire rack.

 

2. Preparing the Cream Filling:

• In a saucepan, whisk flour with milk on medium heat. Stir continuously until thickened. Remove from heat, mix in vanilla, and let it cool.
• In a mixer, whip butter and sugar until fluffy. Incorporate the cooled milk mixture and whip until it becomes light.

 

3. Creating the Ganache:

• Warm the heavy cream until it steams. Add in the chocolate and let it sit for 2 minutes.
• Stir until smooth and finish by mixing in the corn syrup. Allow to cool for about 30 minutes.

 

4. Assembling the Cake:

• Level the cooled cakes if necessary. On one cake layer, spread the cream filling evenly. Place the second cake layer on top.
• Refrigerate for 30 minutes to set the filling.
• Pour the cooled ganache over the cake, spreading it evenly. Ensure it covers the sides.
• Refrigerate the cake for another hour to set the ganache before serving.

 

Tip: Use an offset spatula for a smooth finish when applying the ganache.