HOMEMADE DING DONG CAKE

A rich chocolate cake with marshmallow filling, lots of chocolate frosting, and that irresistible white squiggle. Your favorite childhood treat, upgraded!

Ingredients

For the Cake Batter :

• 2 cups all-purpose flour
• 1 cup Dutch-process cocoa powder
• 1 1/2 cups sugar
• 1/2 cup dark brown sugar packed
• 1 3/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 3 eggs
• 1 cup buttermilk
• 1 cup freshly brewed coffee cooled and lukewarm
• 1/4 cup vegetable oil
• 2 teaspoons vanilla extract

For the Marshmallow Filling :

• 1 cup salted butter, room temperature (2 sticks)
• 4 teaspoons vanilla extract
• 12 or 13 ounces store-bought marshmallow creme or fluff (size varies by brand)

For the Chocolate Frosting :

• 4 cups powdered sugar sifted
• 1/2 cup whole milk
• 4 teaspoons light corn syrup
• 2 teaspoons vanilla extract
• 6 ounces 60% cacao dark bittersweet chocolate

For the White Squiggle Icing :

• 1 cup powdered sugar, sifted
• 2 teaspoons whole milk
• 2 teaspoons light corn syrup
• US Customary - Metric
• Get Ingredients Powered by Chicory

Instructions :

1. Preheat the oven to 350 degrees. Coat the sides, bottom, and center of a tube pan with a removable bottom with cooking spray. Line the bottom of the pan with a round piece of parchment paper with a hole cut out in the middle. Set the pan on a rimmed baking sheet.
2. In a large bowl, combine the flour, cocoa powder, both sugars, baking powder, baking soda, and salt. Using a balloon whisk, ,vigorously stir until the ingredients are uniform in color and fully blended. Set aside. 
3. In a medium bowl, place the eggs, buttermilk, coffee, oil, and vanilla, and beat together with a fork. Make a well in the middle of the dry ingredients and pour the liquid into the center. Mix with a large spatula until a batter forms. Pour into the prepared baking pan. (It should only come about one-third up the side of the pan.) Bake until a toothpick inserted in the center comes out clean, 50-55 minutes. Let the cake cool in the pan for at least 3 hours, or up to overnight
4. To make the marshmallow filling, place the salted butter and vanilla extract into the bowl of an electric mixer. Beat until creamy. Add the marshmallow creme or fluff and beat until incorporated. 
5. ............
6. ................
7. .....................

for full recipes : www.culinaryhill.com

Share this post