Ding Dong Cake
- one 3/4 cup (two hundred ten g) all-purpose flour
- two cups (four hundred g) granulated sugar
- 3/4 cup (ninety g) good cocoa powder without sugar
- two teaspoons sodium bicarbonate
- a teaspoon of baking powder
- one teaspoon kosher salt
- one cup (two hundred forty g) buttermilk, room temperature
- half cup (112g) vegetable oil
- two eggs at very high temperature
- two teaspoons McCormick Pure Vanilla Extract
- one cup (237g) freshly brewed hot coffee
- 5 5 tablespoons all-purpose flour
- a cup whole milk
- a teaspoon of vanilla
- one cup (2 sticks or 226 g) butter
- one cup (two hundred g) granulated sugar
sixteen oz semi-sweet chocolate, finely chopped (you can use milk chocolate)
sixteen oz (two cups) heavy cream at room temperature
Sift the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl and mix until well combined.
In other bowl, combine buttermilk, oil, eggs & vanilla.
In the bowl of a stand mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low heat, add the coffee and stir just to blend, scraping the bottom of the bowl with a rubber spatula.
Pour the batter into two prepared 8-inch x 3-inch round pans and bake for thirty to forty minutes at three hundred fifty °F, until a cake tester or toothpick comes out clean (not wet) .
Let the pans cool for thirty minutes, then leave them on a wire rack to cool and cool completely.
Pour the cold milk into a small saucepan. Before turning on the fire, beat the flour so that there are no lumps.
Reduce heat to medium-low and heat until mixture is thick, like a roux, stirring all the time.
Remove from the heat, add the vanilla and let cool completely.
Beat butter and sugar on medium-high speed until fluffy, about eighty minutes.
Add the milk mixture and beat again until the mixture resembles whipped cream.