Ding Dong Cake

Method

1. 1

   Heat the oven to 175°C / 347°F. Grease and line two 20 cm / 8 in round cake tins.

   In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.

   In another bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.

   Add the wet mixture to the dry ingredients. Stir gently, then pour in the hot coffee. Mix until the batter is smooth and quite thin.

   Divide the batter between the tins and bake for 28–32 minutes, until a skewer comes out with a few moist crumbs.

   Cool in the tins for 15 minutes, then turn out and cool completely.

   Beat the butter until creamy. Add marshmallow creme, icing sugar, vanilla, and cream. Beat until light and fluffy.

   Level the cakes if needed. Spread the filling over one layer, place the second layer on top, and chill for 20 minutes.

   Heat the cream until just steaming. Pour over the chocolate and butter, rest 2 minutes, then stir until glossy. Cool slightly until pourable.

   Place the cake on a rack, pour over the ganache, let it drip naturally, then chill until set before slicing.

   Dish type

   Dessert / Layer Cake

2. 2

   Garnish / serving suggestion

   Finish with chocolate curls, a light dusting of cocoa, or a few flakes of sea salt. Serve slightly cool with espresso or cold milk.

3. 3

   Notes

   The batter is meant to be thin. Chill the filled cake before glazing for cleaner layers. For neat slices, warm the knife and wipe it between cuts.

   Time

   1 hour 45 minutes

   Difficulty

   Medium

   Calories

   About 565 kcal per serving (14 servings)