Salted Caramel “Ding Dong” Cake

Salted Caramel “Ding Dong” Cake takes about 45 minutes from beginning to end. This recipe serves 12. For $1.07 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 507 calories, 8g of protein, and 33g of fat. This recipe is liked by 42899 foodies and cooks. If you have powdered sugar, kosher salt, bittersweet chocolate, and a few other ingredients on hand, you can make it. It works well as a reasonably priced side dish. It is brought to you by Joanne Eats Well with Others. Taking all factors into account, this recipe earns a spoonacular score of 39%, which is rather bad. Similar recipes include Salted Caramel "Ding Dong" Cake, Salted Caramel "ding Dong" Cake, and Giant Ding Dong Cake.

Servings: 12

 

Ingredients:

1 tsp baking powder

1 tsp baking soda

4 oz semisweet or bittersweet chocolate, chopped

3/4 cup buttermilk

2 cups cake flour

1 cup natural unsweetened cocoa powder

3 large eggs

1 1/4 tsp unflavored (kosher/vegan) gelatin

1 1/2 cups chilled heavy cream

1 1/8 tsp kosher salt

1/2 cup powdered sugar

flaky sea salt

1 cup hot strong coffee

1 cup sugar

1 cup unsalted butter, room temperature

1 tbsp vanilla bean paste

1 1/2 tsp vanilla extract

Equipment:

oven

bowl

stand mixer

whisk

serrated knife

sauce pan

knife

springform pan

microwave

plastic wrap

frying pan

wire rack

Cooking instruction summary:

Preheat the oven to 350. Spray two 9-inch cake pans with baking spray. Line the bottoms of the pans with parchment and then coat the paper with spray. For the cake, place the cocoa powder and chocolate in a medium metal bowl. Pour the hot coffee over them and let sit for 1 minute. Stir until smooth. Stir in the buttermilk and vanilla. Set aside.In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 4 minutes. Add in the eggs one at a time, beating to blend after each addition and scraping down the sides of the bowl as necessary. Add the dry ingredients to the bowl in 3 additions, alternating with the chocolate mixture. Divide the batter evenly between the two greased pans and smooth the tops.Bake the cakes until a tester inserted into the centers comes out clean, about 35 minutes. Transfer to wire racks and let cool in cake pans for 10 minutes. Run a knife around the cakes to loosen and then invert onto wire racks. Peel off the paper and let cool completely. Turn cakes over. If needed, use a long serrated knife to cut off any bumps or dome from the top of each cake so that it is flat and even.For the caramel ganache, place the chocolate and salt in a medium bowl. Stir the sugar and 1/4 cup of water in a medium saucepan over medium-low heat. Cook until the sugar dissolves. Increase the heat and cook, swirling occasionally, until the sugar is deep amber, about 9 minutes. Remove from the heat and whisk in the cream. Return to the heat, stirring until caramel dissolves. Pour over the chocolate. Add the vanilla and stir until smooth. Let cool slightly.Place one cake layer in a springform pan. Pour 1 cup of the ganache over it. Chill until set, about 30 minutes. Cover the remaining ganache and let sit at room temperature.For the filling, place 2 tbsp cold water in a small heatproof bowl. Sprinkle the gelatin into it and let stand until soft, about 10 minutes.Microwave the bowl with the gelatin in it until it dissolves, 1-2 minutes. Set aside.Place the cream and powdered sugar in a large bowl. Add the vanilla bean paste. Beat until soft peaks form. Stir in the gelatin and beat until firm peaks form.Spoon the filling over the chilled ganache in the pan. Smooth the top. Gently top with the second cake layer. Cover tightly with plastic wrap and chill until cream is set, at least 6 hours or overnight.Remove the sides from the springform pan. Scrape off any filling that might have leaked out of the sides so that they are smooth. Transfer the cake to a wire rack. Rewarm the remaining ganache until it is just pourable (not scalding!). Pour the ganache over the cake so that it drips down the sides. Chill until ganache is set, about 1 hour. Sprinkle cake with flaky sea salt before serving.

 

Step by step:


1. Preheat the oven to 35

2. Spray two 9-inch cake pans with baking spray. Line the bottoms of the pans with parchment and then coat the paper with spray. For the cake, place the cocoa powder and chocolate in a medium metal bowl.

3. Pour the hot coffee over them and let sit for 1 minute. Stir until smooth. Stir in the buttermilk and vanilla. Set aside.In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 4 minutes.

4. Add in the eggs one at a time, beating to blend after each addition and scraping down the sides of the bowl as necessary.

5. Add the dry ingredients to the bowl in 3 additions, alternating with the chocolate mixture. Divide the batter evenly between the two greased pans and smooth the tops.

6. Bake the cakes until a tester inserted into the centers comes out clean, about 35 minutes.

7. Transfer to wire racks and let cool in cake pans for 10 minutes. Run a knife around the cakes to loosen and then invert onto wire racks. Peel off the paper and let cool completely. Turn cakes over. If needed, use a long serrated knife to cut off any bumps or dome from the top of each cake so that it is flat and even.For the caramel ganache, place the chocolate and salt in a medium bowl. Stir the sugar and 1/4 cup of water in a medium saucepan over medium-low heat. Cook until the sugar dissolves. Increase the heat and cook, swirling occasionally, until the sugar is deep amber, about 9 minutes.

8. Remove from the heat and whisk in the cream. Return to the heat, stirring until caramel dissolves.

9. Pour over the chocolate.

10. Add the vanilla and stir until smooth.

11. Let cool slightly.

12. Place one cake layer in a springform pan.

13. Pour 1 cup of the ganache over it. Chill until set, about 30 minutes. Cover the remaining ganache and let sit at room temperature.For the filling, place 2 tbsp cold water in a small heatproof bowl. Sprinkle the gelatin into it and let stand until soft, about 10 minutes.Microwave the bowl with the gelatin in it until it dissolves, 1-2 minutes. Set aside.

14. Place the cream and powdered sugar in a large bowl.

15. Add the vanilla bean paste. Beat until soft peaks form. Stir in the gelatin and beat until firm peaks form.Spoon the filling over the chilled ganache in the pan. Smooth the top. Gently top with the second cake layer. Cover tightly with plastic wrap and chill until cream is set, at least 6 hours or overnight.

16. Remove the sides from the springform pan. Scrape off any filling that might have leaked out of the sides so that they are smooth.

17. Transfer the cake to a wire rack. Rewarm the remaining ganache until it is just pourable (not scalding!).

18. Pour the ganache over the cake so that it drips down the sides. Chill until ganache is set, about 1 hour. Sprinkle cake with flaky sea salt before serving.


Nutrition Information:

Quickview
504k Calories
7g Protein
32g Total Fat
48g Carbs
2% Health Score
Limit These
Calories
504k
25%

Fat
32g
51%

  Saturated Fat
19g
125%

Carbohydrates
48g
16%

  Sugar
26g
30%

Cholesterol
130mg
43%

Sodium
568mg
25%

Caffeine
32mg
11%

Get Enough Of These
Protein
7g
15%

Manganese
0.58mg
29%

Copper
0.46mg
23%

Selenium
15µg
22%

Vitamin A
1007IU
20%

Phosphorus
187mg
19%

Magnesium
63mg
16%

Fiber
3g
15%

Iron
2mg
12%

Vitamin B2
0.18mg
10%

Potassium
301mg
9%

Calcium
85mg
9%

Zinc
1mg
8%

Vitamin E
1mg
7%

Vitamin D
0.94µg
6%

Vitamin B5
0.53mg
5%

Vitamin B12
0.28µg
5%

Folate
18µg
5%

Vitamin B1
0.05mg
3%

Vitamin K
3µg
3%

Vitamin B6
0.05mg
3%

Vitamin B3
0.53mg
3%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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