Indulge in the rich and luscious goodness of this Salted Chocolate Ganache Ding Dong Cake. Moist chocolate layers sandwiched with creamy salted chocolate ganache make this dessert a heavenly treat.
Ingredients: 2 cups all-purpose flour. 1 3/4 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1 1/2 tsp baking soda. 1 tsp salt. 2 large eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 tsp pure vanilla extract. 1 cup boiling water. 1 cup heavy cream. 12 oz semi-sweet chocolate chips. 1/4 cup unsalted butter. 1/2 tsp sea salt flakes. Powdered sugar for dusting.
Instructions: Set the oven temperature to 175C 350F. Butter and dust two 9-inch circular cake pans. Mix the flour, sugar, baking soda, cocoa powder, baking powder, and salt in a sizable mixing bowl. To the dry ingredients, add the eggs, buttermilk, vegetable oil, and vanilla extract. Blend until thoroughly blended. After adding the boiling water, stir the batter until it's smooth. It's acceptable that the batter will be thin. Evenly divide the batter among the cake pans that have been prepared. For 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean, bake in the preheated oven. After taking the cakes out of the oven, allow them to cool for ten minutes or so in the pans. After that, take them out of the pans and let them cool fully on wire racks. The heavy cream should be heated in a saucepan over medium heat until it begins to simmer. Take off the heat. To the hot cream, add the butter and chocolate chips. Stir until smooth, letting the chocolate melt for a minute. Add the sea salt flakes to the ganache and mix well. Transfer one of the cakes onto a platter for serving. On top, generously spread a layer of salted chocolate ganache. After putting the second cake on top, pour the remaining ganache over the whole cake, allowing it to cascade over the sides for a lovely presentation. For decoration, sprinkle powdered sugar over the cake's top. To allow the ganache to set, place the cake in the refrigerator for at least half an hour before serving. Enjoy your rich and creamy Salted Chocolate Ganache Ding Dong Cake after slicing and serving!
Prep Time: 20 minutes
Cook Time: 30 minutes
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