Ding Dong Cake Recipe

Prepare two 8-inch cake pans by greasing the bottoms with nonstick spray and fitting them with parchment paper rounds. Grease and flour the parchment and sides of the pans.

Place the cocoa powder and 4 ounces of chocolate chips in a heatproof bowl. Pour the hot coffee over the chocolate and let it stand for a couple of minutes. Stir until melted and smooth.

Stir in 1½ teaspoons of vanilla extract and buttermilk into the melted chocolate mixture and set aside until needed.

In a medium size bowl whisk together 2 cups flour, baking powder, baking soda, and 1 teaspoon salt and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat together 2 cups sugar and 1 cup (2 sticks) butter until fluffy and light.

Add in eggs, one at a time, beating before adding the next egg so that everything is well incorporated. Make sure to scrape down the sides of the bowl and continue to beat the sugar mixture until it is light and fluffy.

Add ⅓ of the flour mixture to the butter mixture, stirring until just combined. Alternate with ½ cup of the chocolate mixture (beginning and ending with the flour mixture).

Transfer the batter between the prepared cake pans, ensuring they are evenly divided.

Bake the cakes on the center rack of the preheated oven for approximately 30 minutes or until a toothpick tester comes out clean and free of crumbs.

Remove the cake pans from the oven and let them cool on a wire rack for 10 minutes. Carefully remove the cake from the pans and continue to let them cool on a wire rack for a further 20 minutes while you prepare the filling.

In a small saucepan over medium/low heat, whisk together the remaining ¼ cup of flour and 1 cup of cream until you reach a pudding-like consistency (about 5 minutes). Make sure not to let it boil.

Remove from heat, stir in the remaining 1 teaspoon of vanilla extract, and let it cool in the fridge for 15 minutes.

In the bowl of a stand mixer fitted with the whisk attachment, beat the remaining 1 cup (2 sticks) of butter with the remaining ¾ cup of sugar and remaining ½ teaspoon of salt, until light and fluffy.

Add the cooled flour and cream mixture to the butter and continue to beat for an additional 2 minutes (or until fluffy)

To make the glaze: Add the remaining 1 cup heavy cream, 8 ounces chocolate chips, and 2 tablespoons corn syrup to a small saucepan over medium/low heat. Stir until the chocolate has melted and the mixture is smooth. Set aside and allow the glaze to come to room temperature (about 15 minutes but still pourable)

Place one of the cooled cakes onto a wire cooling rack set. Place the filling on the cake’s center and spread the filling just shy of the edge of the cake using an offset spatula. Place the second cake layer on top of the filling and lightly press down so the filling doesn’t squeeze out.

Place the wire rack over a baking sheet and pour the glaze slowly and evenly over the entire cake, making sure to cover all areas with the chocolate.

Once the glaze has set, transfer the cake to a cake stand or large plate.

Chill until ready to serve.