Ding Dong Cake (Rich & Creamy!)

IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Ingredients

Chocolate Ganache

▢ 1½ cups (250 g) semi-sweet chocolate - roughly chopped. I use 50% dark chocolate
▢ 1 cup (240 g) heavy cream
▢ 1 tbsp (15 g) unsalted butter

Ermine Frosting Filling

▢ ¾ cup (150 g) white granulated sugar
▢ 5½ tbsp (40 g) all-purpose flour
▢ 1 cup (240 g) milk - whole milk
▢ 1 cup (227 g) unsalted butter - room temperature
▢ 1¼ tsps vanilla extract/essence
▢ ⅛ tsp salt

Instructions

Chocolate Ganache

Place the chocolate, heavy cream and butter into a microwave-safe bowl. Microwave in 20-second bursts, whisking well between each burst until the chocolate is completely melted and the ganache is smooth. Be careful not to overheat it.
Cover the surface with plastic wrap, making sure it is touching the ganache to prevent a skin from forming. Leave to cool and thicken at room temperature while you prepare the cake. The ganache should be slightly thickened but still smooth, spreadable and easy to pour when assembling the cake.

Chocolate Cake

Preheat oven to 350°F (180°C) conventional (see note 2 if using a convection oven with a fan) and grease two 8-inch cake pans (I use my homemade cake release). Line the bottoms with parchment paper as well.
Sift together flour, cocoa powder, baking powder, baking soda and salt. Using a whisk, mix until well combined. Set aside for now.
In a large bowl add in brown sugar, white sugar, milk, melted butter, unflavored vegetable oil, eggs and vanilla. Using a whisk, mix until well combined.
Add in presifted dry ingredients from earlier to the wet ingredients and mix with a whisk until just combined. Do not overmix.
Add in hot coffee and mix with a whisk until well combined. The mixture should be smooth, but avoid overmixing.
Pour the batter into the prepared cake pans from earlier. Drop the cake pans lightly on the counter to remove any large air bubbles and bake for 35-38 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs on it.
Allow the cakes to cool in the cake pans for 20 minutes, before carefully turning them out onto a wire rack to completely cool. Once cooled, prepare the filling.

Ermine Frosting Filling

Place a saucepan over medium heat and add the sugar and flour. Using a whisk or spatula, stir continuously for 2 minutes to gently toast the flour. Be careful not to let it burn—the color shouldn't noticeably change.
Pour in half of the milk and whisk until smooth. Add the remaining milk and whisk again until completely smooth and lump-free.
Continue cooking, stirring constantly, until the mixture begins to bubble. Once bubbling, cook for a further minute until it has thickened into a smooth, pudding-like paste.
Transfer the mixture onto a plate and press plastic wrap directly onto the surface to prevent a skin from forming. Allow it to cool completely to room temperature. To speed this up, you can place it in the freezer for about 20-30 minutes. Make sure the mixture is no longer warm or cold before using.
Once the flour mixture has come to room temperature, in a large bowl add the butter and using a hand or stand mixer fitted with the whisk attachment, beat on medium-high speed for about 5 minutes until light and fluffy.
With the mixer running, add the cooled flour mixture one tablespoon at a time, making sure each addition is fully incorporated before adding the next. Make sure the flour mixture is at room temperature (not warm or cold) as this can cause the frosting to curdle (see note 3).
Add the vanilla and salt and mix until the filling is light, smooth and fluffy.

Assembly (see video for visual demonstration)

Using a serrated knife, trim the tops of the cake layers so they are nice and flat.
Place the first cake layer onto your serving plate or cake stand and spread all of the ermine frosting evenly over the top. It may seem like a lot of filling, but use it all.
Place the second cake layer on top. If needed, gently press down on the top cake layer so the filling spreads closer to the edges. Use an offset spatula to smooth the filling around the sides, filling in any gaps.
Give the ganache a quick stir, then pour it over the top of the cake. Use an offset spatula to spread it over the top and down the sides until the cake is completely coated. If your ganache is still a little thin, allow each layer to set slightly before adding another for a thicker coating. Leave the finish rustic or smooth it with a cake scraper if desired.
Refrigerate the cake for about 30 minutes, or until the ganache has set. For the neatest slices, dip a sharp knife in hot water and wipe it dry between each cut. Slice and enjoy!

Notes

Note 1. Dutch-processed cocoa powder has a smoother and less acidic taste compared to natural cocoa powder. It also has a darker/richer color so will give you that deep chocolate color (like my chocolate sheet cake). One way to check if a brand of cocoa powder is Dutch processed is to check the package and see if it has any acidity regulators in the ingredients list. The cocoa will also be darker and less of a bright brown color (compared to natural cocoa).

Note 2. If using a convection oven (fan bake), bake at 320°F (160°C) as the fan function bakes food faster.

Note 3. If the mixture curdles, it likely means that the flour mixture was too cold. gently heat it in the microwave for 5 second bursts at a time, mixing inbetween each burst until the frosting is smooth again. You can also gently heat it over a double boiler. Just be careful though as overheating will cause the buttercream to become soupy!

Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.