Ding-Dong Cake

Nice rich tasting chocolate cake, a cream filling and a ganache topping makes for a very good cake.

DING-DONG CAKE

(serves 10-12)

Ingredients:

*3 ounces semisweet chocolate

*1 1/2 cups hot brewed coffee

*3 cups white sugar

*2 1/2 cups all-purpose flour

*2 cups unsweetened cocoa powder

*2 teaspoons baking soda

*1 teaspoon baking powder

*1 teaspoon salt

*3 large eggs

*3/4 cup vegetable oil

*1 1/2 cups buttermilk

*1 teaspoon pure vanilla extract

*2 large egg whites

*1/2 cup sugar

*1/4 cup light corn syrup

*2 tablespoons water

*2 teaspoons pure vanilla extract

*pinch of salt

*8 ounces semisweet chocolate

*1/2 cup heavy cream

*1 tablespoon white sugar

*1 tablespoon light corn syrup

*1/2 cup butter

Cake Directions:

~Preheat oven to 300 degrees.

~Line the bottoms of 2 10-inch round cake pans with parchment paper.

~Spray cooking spray over parchment paper & sides of pan.

~Finely chop 3 ounces semi-sweet chocolate.

~Put chocolate into hot coffee.

~Let chocolate coffee mixture sit, stirring occasionally, until chocolate in completely melted.

~In a large bowl, double sift, sugar, flour, cocoa powder, baking soda, baking powder & salt.

~In a large mixing bowl, beat eggs until slightly thickened and a lemon color.

~In a small bowl, mix oil, buttermilk, vanilla & coffee mixture.

~Slowly pour into dry mixture and beat on medium speed until just mixed.

~Divide batter equally among the two prepared pans.

~Bake on the middle rack for 70 minutes or until, done.

~Remove cakes from oven and let sit for 10 minutes.

~Run a thin knife around the edges of pans and invert cake onto cooling racks.

~Cool cake completely.

~Cut one cake in half, horizontally

~Place one piece of cut cake on cake plate.

~Cut a 6-inch round hole out of the center of the other cake (give the center piece you cut out, to the kids. It won't be used for this recipe)

~Carefully place this piece on top of the the piece of cake that you cut horizontally and laid on the cake plate.

Filling Directions:

~Combine 2 egg whites, 1/2 cup white sugar, 1/4 cup corn syrup, 2 tablespoons water, 2 teaspoons vanilla & a pinch of salt, in a metal bowl over a saucepan of simmering water.

~Beat with a handheld mixer at high speed until frosting is thick and fluffy (about 7 minutes).

~Remove from heat and continue to beat until slightly cooled.

~Fill the entire cut out area of cake with filling.

~Place the remaining cake sliced horizontally over top, to seal filling.

Ganache Directions:

~Finely chop 8 ounces semi-sweet chocolate.

~Mix heavy cream, 1 tablespoon white sugar, & 1 tablespoon light corn syrup, in a medium sized saucepan, over low heat.

~Whisk until sugar is dissolved.

~Remove from heat and add chocolate, whisking until chocolate is melted.

~Cut butter into small pieces and add to frosting, whisking until smooth.

~Transfer frosting to a medium size bowl and cool.

~Stir occasionally, until ganache is a spreadable consistency. (if you want this to process to go quicker, place bowl of ganache over a bowl of ice and stir)

~Spread ganache over top and sides of cake.

~Chill until the ganache has hardened.