ding dong cake

Desserts

Ding Dong Cake

This Ding Dong cake is filled to the brim with fluffy ermine frosting. While delicious, getting a perfectly clean slice of cake can be a little tricky. Cutting a round cake is made easier by using a hot knife to cut through the cake, wiping it clean after each cut.

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk
3/4 cup sour cream
2 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
ermine frosting:
1/2 cup all-purpose flour
2-1/2 cups whole milk
1-3/4 cups confectioners' sugar
1/2 teaspoon salt
1-3/4 cups butter, softened
1-1/2 teaspoons vanilla extract
ganache:
16 ounces semisweet chocolate, chopped
1/2 cup butter, cubed
1-1/2 cups heavy whipping cream

Directions

Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round cake pans with parchment; grease paper.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine buttermilk and sour cream. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. Pour into prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely.
For frosting, in a small heavy saucepan, whisk flour and milk until smooth. Cook and stir over medium heat until thickened and bubbly, 10-12 minutes. Remove from heat. Stir in sugar and salt until dissolved; transfer to a small bowl. Press plastic wrap onto surface. Refrigerate until cold.
In a large mixing bowl, beat butter until light and fluffy, about 5 minutes. Gradually beat in cooled milk mixture. Beat in vanilla. Switch to whisk attachment; continue beating on medium speed until frosting is stiff and fluffy.
For ganache, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened mixture achieves spreading consistency.
Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread frosting on top of each layer; stack to make a layer cake, ending with a cake layer. Spread ganache over top and sides of cake. Slice and serve.