Better than Ding Dong cake
Yields: one roll cake
Prep time: 15 mins
Baking time: 12 mins
3 oz semi-sweet baking chocolate (original recipe says you could use chocolate chips)
1 1/2 cups hot water
3 whole eggs
3/4 cup canola oil
1 1/2 cups buttermilk
1 tsp vanilla
2 1/2 cups gluten free flour mix (add 1 1/4 tsp xanthan gum if flour doesn’t have any.)
2 1/2 cups sugar
4 tsp baking soda
2 tsp baking powder
1/2 tsp salt (sea salt is best)
5 Tbsp gluten-free Flour Mix
1 cup milk (I used 2%)
1 tsp granulated sugar
1 (12 oz) bag semi-sweet chocolate chips
1 cup heavy cream
1 T butter
For the Cake:
- Chop chocolate into pieces the size of chocolate chips and put chocolate into a medium bowl.
- Pour hot water over chocolate and let sit about 2 minutes, until chocolate is completely melted.
- Stir until all melted chocolate is incorporated into the water. Set aside.
- In bowl of stand mixer (if you don’t have one, just use your regular bowl and hand mixer), Whip whole eggs with whisk attachment about 3 minutes until very frothy.
- Add canola oil, buttermilk, and vanilla and mix briefly to combine.
- Add flour mix, sugar, xanthan gum if needed (only if your flour mix doesn’t have any added), baking soda, baking powder, and salt and mix on medium speed using paddle attachment for 3 minutes.
- Preheat oven to 325º F.
- While oven is preheating, spray two 9″ round cake pans with cooking spray or generously grease. Use your pans to trace two 9″ circles on parchment paper and cut them out. Place one on the bottom of the inside of each of your greased pan, and lightly spray with cooking spray. This will make removing your cakes a lot easier!
- Pour batter into pans, about 2/3 full. I had enough batter to make two mini loaf pans as well. If I would have used all the batter for the cake, it would have overflowed, so only fill 2/3 full!
- Bake cake for 30-40 minutes, just until a toothpick inserted in the center comes out clean. Watch the cake carefully, it’s much better if it’s moist!
- Let cake cool for 30 minutes in the pan before inverting onto cooling racks. Peel the parchment paper off the cakes and let cool completely (I covered with a light towel and cooled overnight)
For the Filling:
- Measure Jules flour mix (or cornstarch) into a medium saucepan.
- Gradually add milk, whisking as you go, until mixture is smooth and there are no lumps.
- Heat over medium-low heat, stirring constantly, until mixture is thick like a roux. It should be like a really thick, sticky pudding. This should take about 5 minutes or so. Add vanilla.
- Scrape mixture into a bowl, cover with plastic wrap, and refrigerate until completely cool.
- In bowl of stand mixer, beat butter and granulated sugar with whisk attachment about 8 minutes, until smooth and very fluffy. Add milk/flour mixture and whisk another 5 minutes or so on high, scraping sides often, until it is no longer grainy. It should be creamy and fairly light.
- Slice the mounded top off one of the 9″ cakes, so that it is flat. and place it on a rack over a wax paper or foil-lined cookie sheet.
- Spread filling evenly over this cake, and invert the other cake over the filling so the rounded top is upside down. Press down gently.
For the Ganache:
- Put chocolate chips in a medium bowl.
- Heat cream and butter over medium heat just until boiling. Be careful not to scorch.
- Pour cream over chocolate chips and let sit for a few minutes.
- Stir together well until mixture resembles a thick chocolate sauce, all chocolate is melted, and all ingredients are combined.
- Slowly pour ganache right over your cake. It will spread over the cake as you pour, but you may have to smooth it out a little with a spatula so the ganache will run down the sides.
- Let sit for about 4 hours.
- When ganache is set, you can (carefully) remove the cake to a serving platter, slice and serve.
- Store leftovers (if there are any!) in the fridge.