This Ding Dong Cake is an adult take on a classic treat we all loved as kids (and probably still do!). Moist, dense cake is layered with a light creamy frosting and topped with a decadent ganache.
– Preheat the oven to 350 degrees and grease 2 9 inch round pans with nonstick cooking spray.– In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
Transfer the batter evenly into the prepared pans and bake for 25 to 35 minutes, until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely,
Prepare the cream by whisking together the flour and milk in a medium saucepan. Cook over medium heat until the milk begins to simmer and thicken, stirring constantly. Remove from heat.
Stir in the vanilla extract. Allow the mixture to cool to room temperature, stirring occasionally. Add the milk mixture and continue whipping for five more minutes, until white and fluffy.
To make the ganache, heat the cream in a small saucepan over medium low heat until just simmering. Remove the pan from heat and add the chocolate. Allow to rest for two minutes and do not stir.
When the chocolate is melted, stir the ingredients together and carefully pour the ganache over the top of the cake. Smooth the ganache with a spatula.Chill for one hour before slicing and serving.