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:
- 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.
- Chop up 3 oz. chocolate and combine with hot coffee. Stir occasionally until chocolate is fully melted and mixture is smooth.
- Sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
- With your mixer, beat eggs until they are thickened a little.
- Slowly add oil, buttermilk, vanilla, and chocolate-coffee mixture.
- Add sifted mixture, beat on medium speed until combined.
- 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.
- 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.
- 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.
- 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.
- 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