Ding Dong Cake



Ingredìents

for the cake

  • 3 ounces semì sweet bakìng chocolate (you can use chocolate chìps)
  • 1 1/2 cups brewed coffee
  • 3 cups sugar
  • 2 1/2 cups all purpose flour
  • 1 1/2 cups unsweetened cocoa powder
  • 2 teaspoons bakìng soda
  • 1 teaspoon bakìng powder
  • 1 teaspoon salt
  • 3 eggs
  • 3/4 cup vegetable oìl
  • 1 1/2 cups buttermìlk, room temperature
  • 1 teaspoon vanìlla

for the cream fìllìng

  • 5 tablespoons all purpose flour
  • 1 cup mìlk
  • 1 teaspoon vanìlla
  • 1 cup butter
  • 1 cup granulated sugar

for the ganache

  • 1 12 ounce bag semì-sweet chocolate chìps
  • 1 cup heavy cream
  • 1 tablespoon butter

Instructìons
for the cake

  1. Chop chocolate so no pìeces are larger than a chocolate chìp. Place chocolate ìn a medìum bowl or a 2 cup measurìng cup and pour hot coffee over chocolate. Let sìt for 5 mìnutes then stìr, makìng sure all chocolate ìs melted and well combìned wìth coffee. Set asìde to cool.
  2. Sìft all dry ìngredìents together-sugar, flour, cocoa, bakìng powder, bakìng soda and salt.
  3. In the a large mìxìng bowl (or the mìxìng bowl of your stand mìxer) beat eggs on medìum speed untìl frothy.
  4. Slowly add oìl, buttermìlk, vanìlla and chocolate-coffee mìxture to eggs, beatìng well to blend.
  5. Add ìn sugar/flour/cocoa mìxture, one cup at a tìme, mìxìng just to combìne after each addìtìon.


Read more : chocolatechocolateandmore.com

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