This delectable Keto Ding Dong Cake features tender layers of coconut flour cake with a creamy filling and a sugar-free chocolate glaze. Just like your favorite snack cakes but so much better for you!
1. Prepare the batter: In a large bowl, whisk together the coconut flour, sweetener, cocoa powder, protein powder, baking powder, and salt. Stir in the eggs, butter, and vanilla extract until well combined. Stir in the coffee about cup at a time until the batter is thick but easily scoopable.
Ko Ding Dong Mp3 Download
DOWNLOAD 🔥 https://fancli.com/2yGbOy 🔥
2. Bake the cake: Divide the batter between two well-greased 8 inch round pans lined with parchment paper and spread to the edges. Bake at 350F for 20 to 25 minutes, until the tops of the cakes are just firm to the touch. Remove and let cool before flipping out onto a wire rack.
3. Dissolve the gelatin: Place the water in a small bowl and sprinkle with the gelatin. Whisk to combine. Heat for about 30 seconds in the microwave and whisk until the gelatin is dissolved. Cool 10 minutes.
4. Whip the cream: In a large bowl, combine the cream, Swerve, and vanilla extract. Begin to beat at high speed and slowly pour in the water/gelatin mixture. Beat until the cream holds stiff peaks.
5. Assemble: Place one layer of cake on a serving platter and spread with the cream filling. Top with the second layer of cake and press down lightly so the cream comes to the edges of the cake. Place the cake in the freezer for 30 minutes to firm up.
6. Prepare the glaze: In a medium saucepan over medium heat, combine the cream and sweetener. Bring to just a simmer, then remove from heat and add the chopped chocolate and vanilla extract. Let sit 5 minutes and then whisk until smooth.
7. Glaze the cake: Let cool another 5 to 10 minutes to thicken, then slowly pour of the cake. You can use an offset spatula to cover the sides or simply let it drip down. Let set 20 minutes before serving.
Make the cupcake batter according to that recipe (dry and wet ingredients as listed there). Then split it between two cake pans and bake until just firm to the touch. It will take about the same time as the boxed cake mix would but keep your eye on it.
Having already found a recipe for the dreamiest, easiest and most moist chocolate layering cake in the entire world, I saw precisely no reason not to use that. I also have found a fantastic recipe for a marshmallow frosting, also known as Seven Minute Frosting, which the Gourmet recipe used a variant of.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric 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. Use frosting the day it is made.
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). I found that stirring this over a bowl of ice water did a great job of cooling it off quickly and evenly.
Oh no, I never get upset. No crying. No cursing. No being in a pissy mood for at least two hours after a mess occurs, and according to Alex, exactly one hour longer than it is Acceptable to mourn a baking disaster. ;)
Looks so good, despite the mishap. I am a coconut cake fan, but you might have a convert. I think I will give you cake a go, my husband
might start talking to me again if I make this for him. Thanks!!!
is that the double chocolate layer cake recipe on epicurious? that is, in fact, the best chocolate layer cake recipe there is, period. i just made it last week for a co-workers bday. and if you throw butter into the 7-minute icing, it becomes the best buttercream ever!
Funny, I make this cake on request and everytime I think of my Daddy. He used to try and hide ding dongs from me in the back of the freezer. I ALWAYS found them. Your cake is beautiful. Feels good when you can save a cake huh? NuJoi is right, if the cake has cooled in the pan for too long you can put it over a very low flame or place the bottom in some warm water for a few seconds to warm up the fats that have solidified and then when you flip it over give the bottom a good spanking and it will come right out! I love your blog by the way :)
I love that cake recipe. It looks like it would make a great birthday cake for some lucky person. Hmm. Mine is coming up. I wonder who I can bribe to make it for me. Oh, who am I kidding. I always have to make my own. ;)
Oh people, please check out the website for Pimp That Snack at snack.com. Or just google something such as big kat kat cake. They made one about 3 feet long. It had to be put in the fridge slanted just to fit. They make everything gigantimundo! Cupcakes, candy bars, giant hamburgers, you name it and someone has overdone it. Enjoy.
You could probably just use hot water, but coffee works magic with chocolate, bringing out its flavor without making the cake taste like coffee in any way. If caffeine is a concern, you could always use decaf.
great recipe! i made some fake hostess cupcakes this weekend. i hardly ever cook and i mostly bake from a box, but your instructions made it quite easy. they turned out to be incredibly tasty and a big hit! plus, now i know what buttermilk is! thanks.
I want to make something similar to the ding dong. Does the chocolate ganache harden up like the chacolate shell on the real thing, or is it kind of soft and creamy like the frosting on Hostess cupcakes? I need it to be hard since it will be eaten by hand. Any suggestions??
Thanks!
the 7 minute frosting recipe is horrible. I tried it three times in a row, and it never fluffed up. ive made this frosting using a different recipe many times before, and wanted this recipe to work, but it just didnt. is there an ingredient missing on the posting? again, horrible and liquidy after several atempts
RA: Tastykakes are the best. I was born in the Trenton / Philly area but have been in New England for most if my life. My Dad would send to the company for butterscotch krimpets. My sister and I would turn our noses up at any brand of snack cake.
I work at a law firm and we are currently prepping for a big trial and needless to say everyone is overworked and totally stressed. My solution for stress , err, everything, is chocolate. When I saw this recipe I thought it would be the perfect treat to lift spirits in the office. WOW was I right! This recipe is fantastic and that is by far the best choclate cake recipe I have tried yet (and I have tried lots!).
I only made one change to the recipe and that was form. I decided to make mine into cupcakes, rather than a full cake. They turned out so cute, looking just like the traditional hostess cupcakes but tasting far better!
Now, I want to make the Ding Dong cake for another dinner party happening this coming Saturday. My question is: can I make the entire cake one evening in advance (ganache, filling, and all)? Will it jeopardize the incredibly moistness of this cake? Also, do I refrigerate the cake overnight?
My middle son is obsessed with ding dongs. He went to a party a few weeks ago and tried his first ding dong. I have a hard time buying them (even though I grew up on them). This cake could be the perfect solution to his ding dong craving. I will let you know how they turn out! thanks!
I made this cake into little cupcakes tonight and they are so cute! I actually cut out little holes in the cupcakes with my potato peeler piped the 7 minute frosting right in and then frosted over with the ganache and it worked really well! I did notice the frosting does crust pretty quickly, but i just mixed it up and it worked perfectly! Then I put little pink and blue dots and flowers on the top and they all are great! Thanks so much!
I just made these as cupcakes, realizing as I shut the oven door, that the 2/3rds recipe has no salt listed. They came out well. Not superfloofed up, and maybe I would have been able to stretch the batter a bit farther if? Eh, I still got 26 out of it. They will still be appreciated :)
HI! i love your site and regularly make your recipes..thanks for great recipes and ideas. I have a question. I was thinking about doing the double layer frosting like in your chocolate peanut butter cake (with the ganache over PB frosting) (aug, 11, 2008) -it always looks amazing and gets rave reviews- do you think the ganache would work over the marshmallow frosting, or will the ganache seep into the frosting, and will it be able to spread over it nicely like in the peanut butter cake? hope you can help! thanks
Hello! I am an amateur cook and planning on having a party in about a month or so. After seeing this recipe I was wondering if, by any chance it the batter would work for cupcakes instead. I assume it would but just want to know if you think so too and any tips you have on it for making it in that format. Thanks! 152ee80cbc
australia language school price