recipe #11 time!

homemade ding dongs!

    1. 2 ounces of fine-quality semisweet chocolate
    2. 1 cup of hot brewed coffee
    3. 2 cups of white granulated sugar
    4. 1 2/3 cups of all-purpose flour
    5. 1 cups unsweetened cocoa powder (not Dutch process)
    6. 1 1/3 teaspoons of baking soda
    7. 1/2 teaspoon of baking powder
    8. 1 teaspoon of table salt
    9. 2 large eggs
    10. 1/2 cup vegetable oil
    11. 1 cup well-shaken buttermilk
    12. 1/2 teaspoons pure vanilla extract

    13. frosting
    14. 1 cup plus 2 tablespoons sugar
    15. 3 large egg whites
    16. 1/4 teaspoon cream of tartar
    17. 1/8 teaspoon salt
    18. 1 tablespoon pure vanilla extract

    19. ganache
    20. 14 oz semisweet chocolate, chopped into 1/2-ounce pieces
    21. 1 cup heavy cream
    22. 1 tablespoon of unsalted butter



      to make cakes:
    1. preheat oven to 300Β°F. and grease pans. Line the bottoms of 2 10-inch round cake pans with wax paper and grease paper. (if you don’t have 10-inch cake pans, you can make 2 9-inch cake pans and a dozen cupcakes!)
    2. finely chop chocolate and transfer to a bowl.
    3. pour hot coffee over chocolate and let the mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
    4. into a large bowl, sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
    5. in another large bowl, with an electric mixer, beat eggs until thickened slightly and lemon colored.
    6. slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
    7. add sugar mixture and beat on medium speed until just combined well.
    8. divide batter between pans and bake in the middle of oven until a tester inserted in center comes out clean, about 1 hour.
    9. cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks.
    10. carefully remove wax paper and cool layers completely.
    11. cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature!

    12. to make frosting:
    13. in large metal bowl, whisk together 1/3 cup water, sugar, egg whites, cream of tartar, and salt.
    14. set bowl over pan of barely simmering water and mix with handheld electric mixer at low speed.
    15. gradually increase speed to high, beating until mixture holds stiff peaks, about 5 minutes.
    16. transfer bowl from pan to folded kitchen towel on counter and continue beating until mixture is cool and billowy, about 2 minutes more.
    17. beat in vanilla. (frosting can be made 4 hours ahead and chilled, covered!)

    18. to make ganache:
    19. place the chocolate chips in a stainless steel bowl.
    20. in a small saucepan, bring the cream to a boil.
    21. once it reaches a boil, take it off the heat, and pour the heavy cream over the chocolate.
    22. allow the mixture to stand for 5 minutes and then stir it until completely smooth.

    23. assembly
    24. once the cake layers have cooled completely, use a small round cookie cutter to cut small circles of cake out of the layers. (enjoy the scraps or save them for cake balls!)
    25. using the cone method, scoop out a small portion of cake from each circle.
    26. fill with frosting and replace top of cake.
    27. using a pastry brush or spoon, cover individual cakes with ganache.
    28. allow ganache to completely set up before serving.


  • to make the pie dough ahead:you can make your pie dough ahead of time and freeze it for up to 3 months!
  • to make the pie ahead:you can assemble this entire pie and stick it in the freezer overnight and then bake it off the next day. it'll work very well!
  • to store the baked pie:cover lightly with a clean kitchen towel and store on the kitchen counter. i find that the fridge makes the dough soggy because of the moisture.

  • enjoy!