Homemade Ding Dongs

You can never have too many side dish recipes, so give Homemade Ding Dongs a try. One serving contains 804 calories, 10g of protein, and 39g of fat. For $1.54 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 12. This recipe from Beantown Baker has 1106 fans. A mixture of vanillan extract, heavy cream, semisweet chocolate, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 53%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Homemade Ding Dongs, Homemade Devil Dog, Ding Dong Or Hostess Cake, and Ding Dong Cupcakes.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

For the CakePreheat oven to 300F. and grease pans. Line bottoms of 2 10-inch round cake pans with wax paper and grease paper. If you don't have 10-inch cake pans, you can make 2 9-inch cake pans and a dozen cupcakes.Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored. Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.For the 7 Minute FrostingCombine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Use frosting the day it is made.For the GanacheHeat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to a boil.Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.To assemble the Ding DongsOnce the cake layers have cooled completely, use a small round cookie cutter to cut small circles of cake out of the layers. Enjoy the scraps or save them for cake balls.Using the cone method, scoop out a small portion of cake from each circle. Fill with 7-minute frosting and replace top of cake.Using a pastry brush or spoon, cover individual cakes with ganache. Allow ganache to completely set up before serving.

 

Step by step:

1. For the Cake

2. Preheat oven to 300F. and grease pans. Line bottoms of 2 10-inch round cake pans with wax paper and grease paper. If you don't have 10-inch cake pans, you can make 2 9-inch cake pans and a dozen cupcakes.Finely chop chocolate and in a bowl combine with hot coffee.

3. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored. Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.

4. Add sugar mixture and beat on medium speed until just combined well.Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.For the 7 Minute Frosting

5. Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes.

6. Remove bowl from heat and continue to beat until slightly cooled. Use frosting the day it is made.For the Ganache

7. Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to a boil.

8. Place the semisweet chocolate in a 3-quart stainless steel bowl.

9. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.To assemble the Ding Dongs

10. Once the cake layers have cooled completely, use a small round cookie cutter to cut small circles of cake out of the layers. Enjoy the scraps or save them for cake balls.Using the cone method, scoop out a small portion of cake from each circle. Fill with 7-minute frosting and replace top of cake.Using a pastry brush or spoon, cover individual cakes with ganache. Allow ganache to completely set up before serving.

Nutrition Information:

covered percent of daily need