ding dong cake

GG our only great grandma left between Brad and I celebrated her 91st birthday today.  I had the pleasure of making a ding dong cake for her.  I first baked this cake by Smitten Kitchen for her 89th birthday.  I love getting requests and I was more then happy to make this cake again.  It is a bit time consuming but, the results are worth it.  I call it a ding dong cake but, I think the way I assemble the cake it may be more of a hostess cupcake cake.  I have no idea exactly what any of those convenience store snack cakes are because my mother would not let me eat them.  To me a ding dong, devil dog, ho-ho, ring ding, hostess cupcake are all one in the same.  They are a sweet treat that I begged for but, never got to indulge in. Even if I had broke my mom down I know I would have picked that outrageous bright pink snoball any way.  I have to believe that the little snack cakes may be good but, they can't compare to this decadent beauty.  There are two slices nicely sitting in my tummy now.  This is not a convenient cake to make but, trust me when I say it is so much better then running to the convenience store for the processed brand treat.  Make the time to bake this today.

ding dong cake

Adapted: Smitten Kitchen

Chocolate Cake Layers

2 ounces semisweet chocolate
1 cup hot brewed coffee
2 cups sugar
1 2/3 cups all-purpose flour
1 cup unsweetened cocoa powder (not Dutch process)

1 1/4 teaspoons baking soda
1/2 teaspoon baking powder
3/4 teaspoons salt
2 large eggs
1/2 cup vegetable oil
1 cup well-shaken buttermilk
1/2 teaspoon vanilla

Preheat oven to 300°F. and grease/flour 2 9" round pans. 

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.

Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 50 minutes - 1 hour.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks.Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Marshmallow, or Seven Minute Frosting

2 large egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 1/2 teaspoons pure vanilla extract

Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Use frosting the day it is made.

Ganache Frosting

1/2 pound fine-quality semisweet chocolate
1/2 cup heavy cream
1 tablespoon sugar
1 tablespoons light corn syrup
2 tablespoons unsalted butter

Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth. 

There are many ways to assemble this cake but, I like a rustic looking ding dong cake.  One layer down on the cake plate.  Coat with the marshmallow filling.  Save 1/2 cup of filling if you want to pipe on the top of the ganache.  Lay second layer on top of filling.  Pour/Spread the ganache on the top of cake so it spills down the sides.  Alternatively you can let the ganache chill a bit and spread on top and sides of cake.  Then chill cake so, the chocolate hardens.  Pipe a swirl on top.  Enjoy!