Ding Dong Cake

• Devil's Food Cake
• 1/2 cup (113g) unsalted butter (1 stick)
• 1 cup (240 ml) hot coffee
• 2/3 cup (60g) cocoa powder (natural)
• 4 oz (113g) bittersweet chocolate, finely chopped
• 1 1/3 cups (267g) light brown sugar, tightly packed
• 1/2 teaspoon kosher salt, heaping
• 4 eggs plus 2 egg yolks, lightly whisked
• 2 teaspoons vanilla
• 1 1/3 cups (167g) flour, carefully spooned into cup measures
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• Ermine Filling
• 1 cup (240 ml) milk
• 1/3 cup (40g) flour
• 1 cup (227g) unsalted butter, at room temperature
• 1 cup (200g) superfine sugar (regular sugar will also work)
• 1 teaspoon vanilla
• Pinch of salt
• Ganache
• 12 oz (340g) bittersweet chocolate, chopped
• 1 1/4 cups (300 ml) heavy cream

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Set the racks to the lower middle position of the oven. Lightly grease 2 8-inch (20cm) baking pans and line the bottoms with parchment paper.

2. 2

   Melt the butter in a small pot over low heat. Once melted, add it to a large bowl, add the hot coffee, mix in the cocoa and chocolate. Allow it to sit for a minute, then gently stir. Mix in the brown sugar, vanilla and salt. Stir in the eggs. Sift in the flour mixed with baking soda and baking powder. Whisk to combine well. Divide evenly between the prepared pans. Place into the oven and bake for about 19–23 minutes. Don't overbake. When tested with a toothpick, the middle should still have moist crumbs and spring back lightly (not wet batter). Allow to cool for 15–20 minutes, run a butter knife around the cakes and invert them onto a cooling rack to cool completely.

3. 3

   In the meantime, prepare the roux. Whisk the flour and milk (240ml) in a small saucepan. Bring to a simmer over medium-low heat, whisking constantly. Continue to cook, whisking constantly, for 2–4 minutes until it becomes the consistency of a very thick pudding. Once done, remove it to a bowl. Lay a piece of plastic wrap directly against the surface of this roux. Allow it to cool at room temperature until cooled completely, around 1½ hours.

4. 4

   To make the Ermine filling, cream the butter and sugar in a stand mixer until light and fluffy. Add the cooled roux in 4 additions, one at a time, beating with a paddle attachment until fully incorporated. Beat in the vanilla and salt. Switch to a whisk attachment and beat until light and fluffy, about 4 minutes.

5. 5

   To assemble, spread the Ermine filling on top of one of the cakes. Level the cakes if necessary. Top with the remaining cake. I suggest doing this on top of a large piece of parchment paper that will catch the ganache. Once you pour the ganache over, you will be able to move the cake with a large spatula onto a serving platter.

6. 6

   Prepare the ganache: Heat the heavy cream (300ml) in a small saucepan until bubbles form at the edges (do not boil). Pour it over the chopped chocolate and let sit for 3–5 minutes, then stir until smooth.

7. 7

   Apply the ganache (First Layer): Pour a thin layer of runny ganache over the entire cake. Refrigerate the cake for at least 15–30 minutes, allowing the ganache to set slightly. Meanwhile, let the remaining ganache sit at room temperature, stirring occasionally for 15–30 minutes until it thickens to a spreadable consistency.

8. 8

   Apply the ganache (Second Layer): Spread the thicker ganache over the chilled cake for a smooth, even finish.

9. 9

   Set and serve: Refrigerate the cake for 2–4 hours to fully set. Allow it to come to room temperature before serving for the best texture. Store leftovers in an airtight container in the refrigerator for up to 4 days.