Thursday, May 15, 2014

Homemade Ding Dongs

These little Ding Dongs were amazing. The chocolate cake is so soft and moist. Then filled with a pillowy  fluffy amazing filling, then dipped in ganache. How can you not love these. They are  childhood favorite of many people, it is worth it to take the time and make these perfectly yummy little chocolate delights. Perfect for at home snacks or take to parties. 

Ingredients For the Cake
3 ounces fine-quality semisweet chocolate
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups flour
1 1/2 cups unsweetened cocoa powder
2 tsp baking soda
3/4 tsp baking powder
1 1/4 tsp salt
3 eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 tsp vanilla
Ingredients For The 7 Minute Frosting:
2 egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 Tbsp water
1 1/2 tsp pure vanilla extract
Ingredients For the Ganache:
1 cup heavy cream
1 Tbsp unsalted butter
12 oz semisweet chocolate, chopped into small pieces

Directions For the Cake:

1.Preheat oven to 300 degrees . Line bottoms of  2 10-inch round cake pans with parchment paper and grease or spray with cooking spray. 
2.Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth. 
3.Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt nd set aside. In another large bowl beat eggs until thickened slightly and a light yellow color. Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, do the chocolate last, (you do not want scrambled eggs) beating until combined well. Add sugar mixture and beat on medium speed until just combined well.
4.Divide batter between pans and bake in middle of oven until a toothpick inserted in center comes out clean, about 50-70 minutes. Check after 50 minutes. 
5.Cool layers completely in pans on racks. Run a knife around edges of pans and invert layers onto racks. Carefully remove parchment paper and cool layers completely. 
Directions For the 7 Minute Frosting:
Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld 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. 
Directions For the Ganache:
Heat the heavy cream and the butter in a saucepan over medium high heat. Bring to a boil. 
Place the semisweet chocolate in a 3-quart stainless steel bowl on top of the boiling water. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. ( This is a double boiler method)
To assemble the Ding Dongs:
Once the cake layers have cooled completely, use a small round cookie cutter to cut small circles of cake out of the layers. 
Scoop out a small portion of cake from each circle. Fill with 7-minute frosting and replace the top of cake back on. 
Using a spoon, or dip the  individual cakes with the ganache. Allow ganache to completely set up before serving.

recipe slightly adapted from:

No comments: