DING DONG CAKE

DING DONG CAKE

Ingredients :

• ​The Chocolate Cake

• ½ cup softened butter
• 1½ cups granulated sugar
• 2 large eggs
• 1½ cups all-purpose flour
• ½ cup dark cocoa powder
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 cup milk
• ½ cup hot water
• 1 teaspoon vanilla extract

• ​The Fluffy Filling

• 1 cup heavy cream (cold)
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

• ​The Chocolate Ganache

• 150 g dark chocolate, chopped
• ½ cup heavy cream

​INSTRUCTIONS

​Bake the Cake

Heat your oven to 170°C and grease a 20–22 cm cake pan. Cream the butter and sugar until fluffy, then beat in the eggs. Whisk your dry ingredients together and add them to the butter mixture. Stir in the milk, hot water, and vanilla. Pour the batter into your pan and bake for 30–35 minutes. Ensure the cake is completely cool before moving to the next step.

​Whisk the Cream

In a cold bowl, whip the heavy cream, powdered sugar, and vanilla until you reach stiff peaks.

​Melt the Ganache

Heat the cream until it just begins to simmer. Pour it over your dark chocolate and stir slowly until you have a smooth, shiny glaze.

​Assemble

Slice your cooled cake horizontally into two layers. Spread the cream filling generously over the bottom layer and place the second layer on top. Pour the chocolate ganache over the entire cake. Refrigerate for at least 2 hours to let the filling set and the ganache firm up.

​The Result

A nostalgic masterpiece featuring a deep chocolate sponge, an airy cream center, and a decadent, glossy finish.