Again, a food post without a picture. Sorry.
For the new year I made a cake. After eating a slice of the cake, Mr. Pumpkin said it tasted like the old Ding Dongs, back from when Hostess was still the original and they wrapped their cakes in foil.
So, we figured that we could make it again, but make it like old school ding dongs. That’s another post though.
The cake: Pillsbury Devil’s Food Chocolate Cake Mix. That’s it, nothing extra.
I mixed the cake according to the box directions. Baked it at 350. I split the batter between three pans, which were lined on the bottom with parchment paper and then greased and floured. I baked them for 15 minutes, shifting them around at 10 minutes. Once done, cakes are cooled, de-papered and ready to be frosted.
- 1/2 stick butter softened
- 3 tablespoons sour cream
- whipping cream, about 1/4 cup
- 4 cups (ish) of confectioners sugar
- 1/4 teaspoon of salt
- 1/2 a vanilla bean, seeds scraped. (I put the bean shell in the vanilla sugar that’s been percolating for the last 4 months.)
Whip the butter. Add the sour cream, some of the whipping cream, salt and the vanilla bean seeds. Slowly add the confectioners sugar until the filling is thick enough to hold up to a layer cake but still fluffy. I’m not sure how much I added or how much whipping cream I added. In the end it was the perfect consistency and I imagine that when I redo it there will be different proportions depending on temps, humidity, etc.
- 1 1/2 cups of whipping cream
- pinch of salt
- half a pound of dark chocolate, chopped up.
Heat the whipping cream until it’s hot but not boiling. Scalded is what our grandmothers used to say. Pour the hot cream over the chopped chocolate. The chocolate should be in a bowl when you do this. Let it sit for awhile, like two minutes. Poke at it and see if the chocolate has started to melt. I like to use a hand held mixer for this. Start on low and beat the cream and melted chocolate together. You keep beating until it’s glossy. I promise, you’ll know when it’s done. NOTE: Do this last. You want this to be ready to pour when the cake is done being filled.
Using the filling, toss a dab on a cake round and put the first cake layer face down. Put half the filling on that cake, but don’t spread it out to the edge. Put down the next layer, spread the other half of the filling out. Put the last layer on top. Put the cake in the freezer for at least an hour. You can also wrap it gently in plastic and refrigerate it overnight.
Once the cake is completely chilled and the ganache is only slightly warm and thick but still pourable, put the cake on a rack over a sheet pan and pour the ganache over the cake, spreading it across the top and down the sides. You can always use the ganache that spills off the cake to totally cover the cake. Chill the cake, freezer if you need the cake in an hour or in the fridge if you’ve got a little more time. The ganache needs to set up.
Now you take the cake out of the refrigerator and let it warm up a little. But not too much.
Sorry I didn’t get pictures, I will. Trust me, though. This cake tastes just like the old school Ding Dongs.