Ding Dong Cake
Ingredients: all-purpose flour, granulated sugar, salt, cocoa powder, baking soda · 180 min cook time · 450kcal · ~₩13,850
Ingredients
210g all-purpose flour, 350g granulated sugar, 0.5teaspoon salt, 75g cocoa powder, 1teaspoon baking soda, 1.5teaspoon baking powder, 2개 large room temperature eggs, 240ml room temperature buttermilk, 0.5cup vegetable oil, 2teaspoons vanilla, 0.75cup hot coffee, 200g granulated sugar (for filling), 40g all-purpose flour (for filling), 240ml milk, 226g unsalted room temperature butter, 1적당량 baking spray
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the dry ingredients for the cake: 1 and 3/4 cups (210g) all-purpose flour, 1 and 3/4 cups (350g) granulated sugar, 1/2 teaspoon salt, 3/4 cup (75g) cocoa powder, 1 teaspoon baking soda, and 1 and 1/2 teaspoons baking powder. Whisk until well combined, breaking up any cocoa powder lumps.
3. In a separate bowl, whisk together the wet ingredients: 2 large room temperature eggs, 1 cup (240ml) room temperature buttermilk, 1/2 cup vegetable oil, and 2 teaspoons vanilla.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Add 3/4 cup hot coffee to the batter and whisk until well combined and liquidy. If you don't want to use coffee, hot water can be substituted, though it may result in slightly less flavor.
6. Prepare two 8-inch round cake pans by spraying them with baking spray and lining the bottoms with parchment rounds.
7. Distribute the batter evenly between the two prepared pans. Use a scale for precise distribution if desired. Wrap damp cake strips around the outside of the pans.
8. Bake for 28 to 30 minutes at 350°F (175°C), or until a skewer inserted into the center comes out clean.
9. While the cakes are baking, prepare the filling. In a medium saucepan, whisk together 1 cup (200g) granulated sugar and 1/3 cup (40g) all-purpose flour.
10. Gradually whisk in 1 cup (240ml) milk until no lumps remain.
11. Place the saucepan over medium heat and whisk frequently until the mixture comes to a simmer and thickens. This will take 6 to 8 minutes.
12. Once thickened, reduce heat to medium-low and cook for 2 more minutes, stirring constantly, to cook through the flour.
13. Transfer the hot milk mixture to a heatproof bowl. Cover the surface directly with plastic wrap or parchment paper to prevent a skin from forming. Let it cool to room temperature for about 2 hours on the counter, or more quickly in the fridge (ensure it's only room temperature, not ice cold).
14. Once the milk mixture is cooled, in a stand mixer, beat 1 cup (226g) unsalted room temperature butter on medium speed for 2 minutes until creamy. Scrape down the bowl as needed.
15. Add the cooled milk mixture to the butter, 2 to 3 tablespoons at a time, beating well after each addition until fully incorporated and fluffy.
Source: Watch the original video