Homemade Ding Dongs

What you need:

Cake:

    • 3 oz. semi-sweet 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

7-Minute Frosting:

    • 2 egg whites
    • 1/2 cup sugar
    • 1/4 cup light corn syrup
    • 2 tbsp. water
    • 1 1/2 tsp. vanilla extract
    • Pinch of salt

Ganache:

    • 1 cup heavy cream
    • 1 tbsp. unsalted butter
    • 12 oz. semisweet chocolate, chopped into 1/2-oz. pieces

Directions:

    1. For cake: Preheat oven to 300. Grease two 10-inch pans and line with parchment paper OR if you don't have 10-inch pans, use two 9-inch pans and a dozen cupcakes. Personally, next time to eliminate the step of cutting the cake into circles, I am going to do just cupcakes.
    2. Chop up 3 oz. chocolate and combine with hot coffee. Stir occasionally until chocolate is fully melted and mixture is smooth.
    3. Sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
    4. With your mixer, beat eggs until they are thickened a little.
    5. Slowly add oil, buttermilk, vanilla, and chocolate-coffee mixture.
    6. Add sifted mixture, beat on medium speed until combined.
    7. Pour into prepared pans. If you are using 10-inch pans, cook for 1 hour. I only had room for the 9-inch pans, which cook for 40 minutes. Cupcakes cook for 20 to 25 minutes. For all, they are done when a toothpick inserted comes out clean.
    8. Cool completely on wire racks. Run a knife along the edge of the pan and invert. If you want, you can prepare the cakes the day before and wrap them in plastic wrap. Store at room temp.
    9. For frosting: Combine ingredients in a double boiler. Beat using a handheld mixer over simmering water until it is thick and fluffy - 6 to 7 minutes. Remove from heat and continue beating for another minute.
    10. For ganache: Boil heavy cream with butter in a medium saucepan. Place chopped chocolate into a glass or metal bowl and pour boiling cream over it. Let stand for 5 minutes, then stir until smooth.
    11. To assemble: Cut cakes into small circles with a cookie cutter. Cut a cone shape out of each cake circle (make sure you keep the cones!) and spoon filling into each hole. Place the cone back in and cover in ganache. I used a spoon to put some on top and then just used a butter knife to spread evenly over the top and sides. Let set before serving.

Recipe from Beantown Baker