Salted Chocolate Ganache Ding Dong Cake
Try this Salted Chocolate Ganache Ding Dong Cake recipe.
Try this Salted Chocolate Ganache Ding Dong Cake recipe.
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 cups sugar
- 1 cup butter
- 1 cup sugar
- 1 teaspoon vanilla
- 1 cup milk
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 cup boiling water
- cake:
- 1 1/2 teaspoons baking soda
- filling:
- 1 cup granulated sugar
- 1 teaspoon espresso powder
- 1 cup half and half
- 1 1/2 cups heavy cream
- 1/2 cup vegetable or canola oil
- 2 cups all-purpose flour for gluten free adaption i used cup 4 cup gluten free flour
- 5 tablespoons flour for gluten free adaption i used cup 4 cup gl
- salted chocolate ganache:
- 9 ounces semisweet or bittersweet chocolate chopped
- 1 1/8 teaspoons kosher salt not table salt
- flaky sea salt (such as maldon)
- Carbohydrate 441.806115295862 g
- Cholesterol 1834.26333442522 mg
- Fat 770.868049414874 g
- Fiber 38.3522638499704 g
- Protein 95.6182831194882 g
- Saturated Fat 462.228923388274 g
- Serving Size 1 1 recipe (3720g)
- Sodium 176984.251325899 mg
- Sugar 403.453851445892 g
- Trans Fat 51.7294467885404 g
- Calories 8774 calories
Step-by-step
- For the cake: Preheat oven to 350°F. Prepare two 9-inch cake pans by spraying with baking spray, lining pans with cut-to-size parchment on bottom, and then spraying the parchment.
- Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
- Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
- Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
- For the filling: In a medium saucepan, whisk flour into half and half over medium heat on stove top. Whisk constantly until very thick, similar to the consistency of thick pudding or custard, about 5-8 minutes. Cool completely (place in refrigerator if you want to speed the cooling process). Stir in vanilla.
- In a mixing bowl, mix 1 cup softened butter and granulated sugar until fluffy, about 3 minutes. Add cooled flour/milk mixture to butter/sugar mixture and beat until light and fluffy, about 7 minutes.
- For the ganache: Place chocolate and salt in a medium bowl. Stir sugar and ½ cup water in a deep saucepan over medium-low heat until sugar dissolves, a few minutes.
- Increase heat and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar is deep amber, about 9 minutes.
- Remove from heat and gradually add cream (mixture will bubble vigorously). Stir over medium heat until caramel bits dissolve.
- Pour over chocolate in bowl. Add vanilla; stir until mixture is smooth. Let cool slightly, and then refrigerate until mixture is thicker, about 30 minutes, stirring occasionally.
- Assembly: Place 1 cake layer in a springform pan (this isn't entirely necessary, but it did make it a lot easier to transfer the cake around during assembly). Pour 1 cup of ganache over. Chill until set, about 30 minutes.
- Cover remaining ganache and let stand at room temperature if using the same day, if not store in refrigerator.
- Spoon filling over chilled ganache on cake layer in springform pan; smooth top. Gently place second cake layer on top, ensuring filling is reaching the edge of the cake.
- Cover tightly with plastic wrap and chill for at least 6 hours or overnight.
- Remove sides of springform pan. Using an offset spatula, scrape off any filling that may have leaked out from between the cakes to form smooth sides.
- Transfer cake to a wire rack set inside a baking sheet.
- Bring ganache back to room temperature so it is pourable (can microwave for a few seconds if needed). Pour ganache over cake to drip down sides and using an offset spatula to help spread ganache, if needed, to cover sides of cake.
- Chill until ganache is set, about 1 hour. Sprinkle top with flaky sea salt.
My Salted Chocolate Ganache Ding Dong Cake Adventure
Baking has always been my happy place, a sanctuary where I can escape the everyday chaos and create something delicious and beautiful. This Salted Chocolate Ganache Ding Dong Cake wasn't just another recipe; it was an adventure, a journey into a world of rich, decadent flavors and surprisingly simple techniques. The initial apprehension melted away as I carefully measured each ingredient, feeling the cool smoothness of the chocolate, the subtle warmth of the vanilla. It's amazing how such simple ingredients can transform into something so extraordinary.
The aroma that filled my kitchen during the baking process was intoxicating – a blend of chocolate, sweetness, and a hint of salt. Each step, from preparing the cake layers to crafting the luscious ganache, was a mindful experience, a quiet meditation in the midst of my busy day. The waiting period, while excruciating, only heightened the anticipation. The final assembly felt almost ceremonial as I carefully layered the cake, spreading the filling and ganache with loving precision. Seeing it come together, layer by exquisite layer, was incredibly rewarding. The final product was more than just a cake; it was a testament to patience, skill, and the sheer joy of creating.
The first bite was pure bliss. The moist, chocolatey cake provided the perfect foundation for the creamy, slightly salty filling, a harmonious balance of sweetness and savory. The rich ganache, glossy and decadent, was the star of the show, its dark chocolate intensity beautifully offset by the sprinkle of sea salt. Each element complemented the other, creating a truly unforgettable taste sensation. This wasn't just a cake; it was a symphony of flavors and textures, a culinary masterpiece born from humble ingredients and a whole lot of love.
This recipe isn't just about following instructions; it's about embracing the process, finding joy in the details, and savoring the outcome. It's a reminder that even in the midst of a busy life, there's always time to create something beautiful and delicious. It’s a recipe that has become a cherished tradition in my home, a sweet reminder of the simple pleasures in life and the satisfaction of creating something truly special.
I encourage you to try this recipe yourself. Don’t be intimidated by the length; each step is simple and straightforward. And trust me, the result is well worth the effort. This cake is perfect for any occasion – a special celebration, a quiet evening in, or simply as a delicious treat to share with loved ones. The combination of chocolate, salt, and creamy textures creates an unforgettable taste that will leave you wanting more. Let the aroma guide you through the process, savor each step, and enjoy the magic of creating this extraordinary cake. Prepare to be amazed, because this recipe is far more than just instructions; it’s an experience.
Tips and Variations:
Gluten-Free Adaptation: I’ve successfully adapted this recipe using a gluten-free flour blend. Ensure your chosen blend is suitable for cakes. You may need to adjust the liquid amounts slightly to achieve the desired consistency.
Chocolate Choices: Feel free to experiment with different types of chocolate, such as milk chocolate, dark chocolate, or even white chocolate for a unique twist. Consider using a high-quality chocolate for the best flavor.
Salt Variations: The type of salt you use can impact the overall flavor. Maldon sea salt is recommended for its flaky texture, but other flaky sea salts or even a coarse kosher salt can work just as well. Experiment to find your preferred level of saltiness.
Frosting Alternatives: If you prefer a less intense chocolate flavor, consider using a lighter chocolate buttercream frosting instead of the ganache. This will still provide a wonderful, smooth finish to your cake.
Storage: This cake is best stored in the refrigerator, covered tightly, for up to 3 days. If you plan on storing it longer, freezing is an option; simply thaw it in the refrigerator overnight before serving.
This Salted Chocolate Ganache Ding Dong Cake is more than just a dessert; it's a culinary adventure waiting to be experienced. Embrace the process, savor each bite, and create a memory that will last a lifetime. So go ahead, dust off those baking tools, gather your ingredients, and embark on this delicious journey. You won't be disappointed!
