Ingredients:
For the Chocolate Cake:
- 210 g all-purpose flour
- 200 g granulated sugar
- 90 g cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 110 g vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 200 g semi-liquid cream (or heavy cream)
- 230 g brewed coffee (1 cup)
For the Vanilla Cream Filling:
- 5 tbsp all-purpose flour
- 100 ml milk
- 1 tsp vanilla extract
- 230 g unsalted butter, softened
- 200 g powdered sugar
For the Chocolate Mousse Layer:
- 200 g dark chocolate, melted
- 300 ml heavy cream, whipped to soft peaks
For the Chocolate Ganache:
- 200 g milk chocolate, chopped
- 150 ml heavy cream
Additional:
- Chocolate shavings and chocolate pieces for decoration
- Crushed chocolate cookies for layering and garnish
Directions:
Chocolate Cake Preparation:
- Preheat Oven: Preheat your oven to 180°C (350°F). Grease and line two 9-inch cake pans.
- Make the Batter: In a large bowl, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. In another bowl, mix oil, eggs, vanilla, cream, and coffee. Combine the wet and dry ingredients until smooth.
- Bake the Cake: Divide the batter between the prepared pans. Bake for 35-40 minutes, or until a toothpick inserted comes out clean. Let cool, then remove from pans.
Vanilla Cream Filling:
- Prepare the Cream: In a saucepan, whisk flour and milk over medium heat until thick, resembling a béchamel sauce. Let cool slightly and add vanilla. In a separate bowl, cream the butter and powdered sugar until light and fluffy, then gradually blend in the milk mixture until smooth.
- Cut and Fill: Slice each cooled cake horizontally to create four layers. Spread the vanilla cream between the first and second layers of the cake.
Chocolate Mousse:
- Make the Mousse: Gently fold the melted dark chocolate into the whipped cream until uniformly mixed. Spread this mousse over the second layer of the cake, then top with crushed cookies.
Chocolate Ganache:
- Prepare Ganache: Heat the cream until it just begins to simmer, then pour it over the chopped milk chocolate. Stir until smooth.
- Assemble: Place the third cake layer on top of the mousse, add more cookie crumbs, then top with the final cake layer. Pour the ganache over the cake, allowing it to drip down the sides.
Decoration:
- Decorate: Once the ganache is set, pipe additional mousse on top and decorate with chocolate shavings and pieces.
- Chill: Refrigerate the cake until ready to serve.
Tips and Variations
- Enhance the Flavor: Add a teaspoon of instant coffee to the cocoa mixture for a richer chocolate flavor.
- Frosting Alternative: Substitute the vanilla cream filling with a cream cheese frosting for a tangy twist.
- Layer Adjustments: For a taller cake, increase the batter and create more layers.
- Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
- Nutty Addition: Add a layer of crushed nuts for added texture and flavor.
How to Store
- Refrigerate: Store the Ding Dong Cake in an airtight container in the refrigerator for up to 5 days.
- Freeze: To freeze, wrap individual slices or the whole cake tightly in plastic wrap and place in a freezer-safe container. Thaw in the refrigerator overnight before serving.
FAQs
1. Can I make this cake in advance?
Yes, you can prepare the cake layers and fillings a day ahead. Assemble the cake and add the ganache on the day you plan to serve it.
2. What can I use instead of brewed coffee?
If you prefer not to use coffee, you can substitute it with hot water or milk.
3. Can I use milk chocolate instead of dark chocolate for the mousse?
Yes, milk chocolate can be used, but it will result in a sweeter mousse.
4. How do I prevent the ganache from becoming too thick?
Ensure the cream is just simmering and not boiling when you pour it over the chocolate. Stir continuously until smooth.
5. Can I omit the crushed cookies?
Yes, the crushed cookies are optional and can be omitted if you prefer a smoother texture.