Ding Dong Cake

The Perfect Chocolate Cake

Ingredients

• 1 3/4 cups (210g) all-purpose flour
• 2 teaspoons pure vanilla extract
• 2 extra-large eggs, at room temperature
• 1/2 cup (112g) vegetable oil
• 1 cup (240g) buttermilk
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 3/4 cup (90g) good unsweetened cocoa powder
• 2 cups (400g) sugar
• 1 cup (237g) freshly brewed hot coffee (I use decaf)

IInstructions

1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
2. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
3. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes at 350, until a cake tester comes out clean.
4. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Ding Dong Cake Filling

Ingredients

• 2 tablespoons cold water
• 1 1/4 teaspoons unflavored gelatin
• 1 1/2 cups chilled heavy cream
• 1 cup confectioners sugar
• 1 teaspoon vanilla extract

Instructions 

1. Add the cold water to a small bowl, then sprinkle the gelatin over it. Allow to sit for about 10 minutes, until it has set.
2. In a small saucepan, add about 1/2-inch of water and heat over medium-high heat. Place the small bowl with the gelatin directly inside the saucepan. Stir the gelatin until it is melted, about 2 minutes. Remove the bowl from the skillet.
3. In the bowl of stand mixer, use whisk attachment and beat the heavy cream, powdered sugar, and vanilla extract. Beat on high to soft peaks.
4. Add in the melted gelatin mixture and continue to beat until stiff peaks have formed.                                                                                                                                                                                                                                                                                                                                                                                                                                                             Source:  iambaker.net