Suggested Recipe: Homemade Ding Dongs recipe

[Rheo]

Homemade Ding Dongs recipe

Ingredients:

For the cake:

3 ounces semisweet chocolate

1-1/2 cups brewed coffee

3 cups sugar

2-1/2 cups all-purpose flour

1-1/2 cups unsweetened cocoa powder

3/4 teaspoon baking powder

2 teaspoons baking soda

1/4 teaspoon salt

3 eggs

3/4 cup canola oil

1-1/2 cups low-fat buttermilk

1 teaspoon vanilla

 

For the frosting:

2 egg whites

1/2 cup sugar

1/4 cup light corn syrup

2 tablespoons water

1-1/2 teaspoons vanilla

For the chocolate ganache:

1 cup heavy cream

1 tablespoon butter

1 (12 ounce) bag semisweet chocolate chips

Directions:

To make cake: Preheat oven to 300 degrees F. Line two round cake pans with parchment paper. Finely chop chocolate, combine with hot coffee and let stand until smooth. In a larger bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt; set aside. In another bowl, beat eggs with a handheld mixer until creamed. Slowly add oil, buttermilk, vanilla and melted chocolate mixture to eggs, beating until combined.

Add sugar mixture and beat on medium speed until just combined. Divide batter between pans and bake for an hour. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment paper and cool layers.

To make frosting: Combine all ingredients 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, six to seven minutes. Once mixed, remove bowl from heat and continue beating while it cools.

To make ganache: Heat cream and butter in a medium saucepan until it boils. Pour chocolate into the pan and heat just until chocolate is melted. Immediately remove from heat and let stand for at least five minutes.

To assemble: Using small round cookie cutters, cut out cake circles. Scoop out a small cone from the bottom of each cake circle, discarding the cone and keeping the circle. Pipe frosting into the cake until just filled. Place the cake circle back over the frosting to cover it. Brush ganache over the cakes using a pastry brush and let chill for at least an hour to set. Enjoy!

Yields 14

View full recipe