"Ding-Dong" Moist Chocolate Cake

From: Rita W

Serves: 12-14

Prep time: 20 minutes

Cook time: 40 minutes

Cake:
1 3/4 cup all-purpose flour

2 cup granulated sugar
3/4 cup good unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
1 cup buttermilk, room temperature
1/2 cup vegetable oil
2 extra-large eggs room temperature
2 tsp. pure vanilla extract
1 cup boiling water or freshly brewed hot coffee

Filling:
5 tbsp. all-purpose flour
1 cup whole milk
1 tsp. vanilla
1 cup (2 sticks or 226g) butter
1 cup (200g) granulated sugar

Ganache:
16 oz semi-sweet chocolate chopped fine (can use milk chocolate)
16 oz (2 cups) heavy cream room temperature

Cake directions:

Preheat oven to 350 and prepare two 8-inch x 3-inch round cake pans
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla.
In the bowl of a stand mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the hot water (or coffee) and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Bake for 30-40 minutes or until a cake tester or toothpick comes out mostly clean (not wet).
Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Filling directions:
Pour cold milk into a small saucepan. Before turning on the heat, whisk in flour so no lumps remain.
Turn heat on to medium-low and heat until mixture is thick, like a roux, stirring the whole time.
Remove from heat, stir in vanilla and let cool completely.
Cream together butter and sugar on medium-high speed, until fluffy, about 8 minutes.
Add in the milk mixture and beat again until mixture resembles a whipped cream.

Ganache directions:
Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer. Be careful not to allow the cream to boil over. Pour the cream over the chopped chocolate and let stand for at least 2 minutes so that it can thicken.
(Ganache should be cool when pouring over cake)
When ready to pour over chilled cake, whisk the ganache until smooth and then pour. You may have some ganache left over.