Ding Dong Cake

Ingredients

• 1¾ cups all-purpose flour ((210g))
• 1¾ cups granulated sugar ((350g))
• ¾ cups unsweetened cocoa powder ((75g))
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk (room temperature (240ml))
• ½ cup vegetable oil ((120ml))
• 2 large eggs (room temperature)
• 2 teaspoons vanilla extract
• ¾ cup very hot coffee ((90ml))
• 1 cup granulated sugar ((200g))
• ⅓ cup all-purpose flour ((40g))
• 1 cup whole milk ((240ml))
• 1 teaspoon vanilla extract
• 1 cup unsalted butter (softened (226g))
• 1½ cups semisweet chocolate ((chopped bars or chips), (8 ounces//226g))
• ¾ cup heavy whipping cream ((90ml))

Method

1. Preheat oven to 350°F (177°C).
2. In a large bowl, whisk together 1¾ cups all-purpose flour, 1¾ cups granulated sugar, ½ teaspoon salt, ¾ cups cocoa powder, 1½ teaspoons baking powder, and 1 teaspoon baking soda.
3. In a separate bowl, combine 2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, and 2 teaspoons vanilla extract. Whisk until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Add ¾ cup hot coffee gradually, stirring continuously until the batter is smooth.
6. Pour the batter into prepared cake pans and bake for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cakes are baking, prepare the cream filling and ganache.
8. For the cream filling, beat 1 cup softened unsalted butter until creamy, then gradually add 1 cup milk, 2-3 tablespoons at a time, mixing well after each addition.
9. For the ganache, heat ¾ cup heavy whipping cream until just boiling, then pour over 1½ cups chopped chocolate. Let sit for 2-3 minutes, then stir until smooth.
10. Allow the cakes to cool completely before assembling. Spread the cream filling between layers, then cover with the chocolate ganache.