She Strengthens

Indulge in Rich, Decadent Chocolate Cakes

A Modern Twist on a Classic Treat

Get ready to satisfy your sweet tooth with these indulgent chocolate cakes, inspired by the classic Ding Dong snack. Unlike their predecessors, these cakes boast a rich, velvety texture and a deep, dark chocolate flavor.

The Perfect Balance of Flavors

With a delicate balance of sweetness and bitterness, these cakes are sure to please even the most discerning palate. The partially coated chocolate exterior adds a delightful textural element, while the creamy vanilla filling provides a refreshing contrast.

A Recipe Worth the Effort

While this recipe may be labeled as “hard,” the end result is well worth the extra effort. With a yield of 24 cakes, you’ll have plenty to share with friends and family – or not!

Ingredients

For the chocolate cake:

• 4 oz unsweetened chocolate, coarsely chopped
• 12 tbsp unsalted butter, softened to room temperature
• 3 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tbsp unsweetened cocoa powder
• 1 1/2 tsp instant espresso powder
• 1 tsp baking powder
• 1 tsp kosher salt
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• 1 1/2 cups buttermilk
• 3 large eggs

For the filling:

• 1 recipe Vanilla Cream

For the chocolate ganache:

• 3/4 cup heavy cream
• 6 oz semisweet chocolate, coarsely chopped
• 1 tbsp butter

Instructions

Chocolate Cake

1. Preheat the oven to 350°F. Butter and flour two 12-well muffin pans.
2. Melt the chocolate in a double boiler or small saucepan over low heat. Set aside to cool.
3. In a large mixing bowl, combine all the other cake ingredients except for the eggs. Beat until light and fluffy.
4. In a medium mixing bowl, combine the cooled chocolate and eggs. Beat until smooth and creamy.
5. Add the chocolate mixture to the other ingredients and beat until well combined.
6. Fill each well of the prepared muffin pans with 1/4 cup of the mixture. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
7. Cool completely on a wire rack.

Assembly

1. Fill a pastry bag fitted with a medium-sized tip with Vanilla Cream.
2. Make two or three holes in the underside of each cake. Insert the tip of the pastry bag and squeeze Vanilla Cream into the cake.
3. Turn the cake right side up and place on a cooling rack fitted over a baking tray.

Chocolate Ganache

1. Heat the cream in a small saucepan to a simmer.
2. Pour the hot cream over the chocolate in a bowl. Let stand for 5 minutes.
3. Add the butter and stir until smooth and liquidy.
4. Spoon ganache on top of each cake, allowing it to pool in the center and spread outward with the back of a spoon.

Enjoy Your Delicious Creations!