Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...
With Hostess officially closing their doors, the days of being able to run to the store to buy a box of Ding Dongs is sadly behind us. In fact, boxes of Ding Dongs are going for more than $20 on eBay, which is five times the amount they should cost! Forget spending an arm and a leg on your favorite snack cake and make it yourself with this delicious recipe!
Really all you need is chocolate, rich vanilla buttercream and ganache, and you have a homemade Ding Dong, no weird preservatives necessary. Plus, making them at home means you can have them whenever you want for years to come!
1-1/2 cups brewed coffee (we used Green Mountain Dark Magic)
3 cups sugar
2-1/2 cups all-purpose flour
1-1/2 cups unsweetened cocoa powder
3/4 teaspoon baking powder
2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup canola oil
1-1/2 cups low-fat buttermilk
1 teaspoon vanilla
For the frosting:
2 egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1-1/2 teaspoons vanilla
For the chocolate ganache:
1 cup heavy cream
1 tablespoon butter
1 (12 ounce) bag semisweet chocolate chips
To make cake: Preheat oven to 300 degrees F. Line two round cake pans with parchment paper. Finely chop chocolate, combine with hot coffee and let stand until smooth. In a larger bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt; set aside. In another bowl, beat eggs with a handheld mixer until creamed. Slowly add oil, buttermilk, vanilla and melted chocolate mixture to eggs, beating until combined. Add sugar mixture and beat on medium speed until just combined. Divide batter between pans and bake for an hour. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment paper and cool layers.
To make frosting:Combine all ingredients in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, six to seven minutes. Once mixed, remove bowl from heat and continue beating while it cools.
To make ganache: Heat cream and butter in a medium saucepan until it boils. Pour chocolate into the pan and heat just until chocolate is melted. Immediately remove from heat and let stand for at least five minutes.
To assemble: Using small round cookie cutters, cut out cake circles. Scoop out a small cone from the bottom of each cake circle, discarding the cone and keeping the circle. Pipe frosting into the cake until just filled. Place the cake circle back over the frosting to cover it. Brush ganache over the cakes using a pastry brush and let chill for at least an hour to set. Enjoy!