DIN DONG CAKE

Ingredients :

WE NEED FOR THE CAKE:

1/2 cup unsalted butter, softened 

1 1/2 cups granulated sugar 

2 large eggs , room temperature

1 + 1/2 cups all-purpose flour 

1/2 cup unsweetened dark chocolate cocoa powder 

1/2 teaspoon of salt 

1 teaspoon baking soda 

1/2 teaspoon baking powder 

1/2 cup strong brewed coffee, chilled

1/2 cup milk

FOR MAKE THE CREAM FILLING: 

5 tablespoon all-purpose flour 

1 cup milk 

1 teaspoon vanilla extract 

1 cup unsalted butter, softened 

1 cup granulated sugar

To prepare THE GANACHE we need: 

1 bag semi-sweet chocolate morsels 

1+ 1/4 cup heavy whipping cream

Instructions :

FOR THE CAKE:

Use baking spray to spray two 9-inch cake pans with. Keep aside. Heat oven at 350°F.

In a bowl, combine the flour, cocoa, salt, baking soda and baking powder. Set aside.

Mix cooled coffee with milk in a measuring cup. Keep aside.

Place butter and sugar in a large mixing bowl. Beat for 5 minutes with an electric mixer. Add in eggs and beat.  One at a time is good.

 Slowly add in dry ingredients and alternate with the coffee/milk mixture (about 3 additions of each).

Once you add all the ingredients, whisk cake mixture for about 2-3 minutes until fluffy (Scrap downthe sides of the bowl as needed).

Divide cake mixture into the two cake pans. Bake in oven for 25 minutes. Take out and let the pans to cool for about 10 minutes in pan. Transfer the cakes to a wire rack to cool completely.

FOR THE CREAM FILLING:

In a small saucepan, whisk the flour and milk. Keep on until you get rid of lumps.

Turn on medium heat and keep whisking until mixture is thick, just like a pudding.

Remove from heat, add in vanilla and stir. Cool completely.

 Mix butter and sugar in a bowl.  Keep beating for about 4cminutes until you get a light and fluffy mixture.

Pour in the COOLED milk mixture slowly, beat until well mixed. If it curdles slightly in the beginning, don’t panic. JUST keep beating until it you have the texture of whipped cream.

FOR THE GANACHE:

Combine semi-sweet chocolate with heavy cream in a glass bowl. Heat for 1 minute. ( Glass bowl should be safe for the microwave!) 

After 1 minutes, Take bowl from microwave and stir until smooth (you may need to heat for another 15-30 seconds). Don’t over heat. Keep aside while you start to assemble the cake.

For ASSEMBLING:

Take a cake plate, place first half of cooled cake on a cake plate. Cover it with all of the prepared cream filling. Add the second layer of cake on top. Carefully pour the ganache over the cake with an offset spatula.  Cover the top and sides. 

Set for about 15 minutes then slice.

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