Salted Caramel Ding Dong Chocolate Cake

Salted-Caramel-Ding-Dong-Chocolate-Cake

Recipe: Salted Caramel Ding Dong Chocolate Cake

Summary: The cake base is my absolute go to chocolate cake, it’s absolutely perfect. I have been making it for years without a single fail. It’s a one bowl chocolate cake which makes it a snap to make, and best of all easy for cleanup. It’s perfectly chocolatey, incredibly moist, and stays fresh for days. It’s perfect as cake or cupcakes.

Ingredients

  • For the Cake
  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cups cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 cup hot coffee, or 1 cup boiling water and 2 tablespoons instant espresso powder
  • 1/2 cup canola oil
  • 2 large eggs
  • 2 teaspoon pure vanilla extract
  • For the Salted Caramel Ganache
  • 9 oz. semi-sweet or bittersweet chocolate, chopped (I used a 72% venezuela orgine)
  • 1 cup sugar
  • 3 tablespoons water
  • 1 1/4 cups heavy cream
  • 2 big pinches sea salt, preferably fleur de sel
  • 1 teaspoon vanilla extract
  • For the Vanilla Bean Filling
  • 2 tablespoons cold water
  • 1 1/4 teaspoons unflavoured gelatin
  • 1 1/2 cups chilled heavy cream
  • 3/4 cup powdered sugar
  • 1 vanilla bean, split lengthwise
  • Sea salt for finishing

For Instructions and more pictures see:  Portuguesegirlcooks.com

 

 

Preparation time: 1 hour(s) 20 minute(s)

Cooking time: 40 minute(s)

Yield: Makes one, 2 layer-9-inch cake or alternatively, one 3 layer 6-inch cake plus 6 cupcakes

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