Ding Dong Cake

Servings

Calories 9643kcal

Preheat the oven to 350 degrees Fahrenheit. Butter two 8-inch round cake pans. Line the bottoms with parchment paper.
Whisk the flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Mix until combined.
Combine the buttermilk, oil, eggs, and vanilla in a separate mixing bowl.
Slowly add the wet ingredients to the dry ingredients. Next, add the coffee and stir with a spatula until combined.
Divide the batter evenly between the two prepared pans and bake for 35 to 40 minutes, or until a toothpick or skewer comes out clean.
Allow the cakes to cool in the pans for about 30 minutes, then turn them out onto a cooling rack to cool completely before frosting.

In a saucepan, combine the chocolate and heavy cream and melt together over very low heat, stirring frequently. Alternatively, combine in a bowl and microwave at low heat in 30-second intervals, stirring in between each interval. Could before pouring over cake.

If your cakes have a dome on top, level them flat by slicing off a thin layer from both cake tops.
Place one layer, flat side up, on a flat plate or cake pedestal and using an offset spatula spread the cream filling. Place the second layer on top.
Before pouring the ganache, stir it and make sure is not hot.
Pour ganache over the cake.