The Ultimate Decadent Ding Dong Cake
|Keywords:||cheese, ricotta, sugar, powdered, milk, mascarpone|
|12 oz||semi-sweet chocolate baking bar, melted and cooled|
|3 stick||3 sticks butter no salt|
|21/2 c||granulated sugar|
|3 tsp||vanilla extract|
|4 c||all-purpose flour|
|2 tsp||baking soda|
|2 c||whole milk|
|21/4 c||whole milk ricotta cheese, drained overnight w/ cheesecloth & squeezed dry|
|21/4 c||mascarpone cheese|
|3/4 c||powdered sugar|
|11/2 tsp||grand marnier (*vanilla extract may be substituted for the grand marnier.)|
|11/2 tsp||teaspoon ground cinnamon|
|1/2 c||soft butter|
|1 c||ghirardelli sweet ground cocoa|
|5 c||confectioners sugar|
|1 tsp||vanilla extract|
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DirectionsPREHEAT oven to 350° F. Grease four 9-inch-round baking pansFOR CAKE:
IF YOU PREFER YOU CAN USE A BOX CAKE AND JUST SLICE LAYERS.
BEAT sugar, butter and vanilla extract in large mixer bowl. Add eggs; beat for 1 minute. Beat in melted chocolate. Combine flour, baking soda and salt; beat into creamed mixture alternately with milk.POUR into prepared baking pan(s).BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool for 20 minutes; invert onto wire rack(s) to cool completely.let all 4 layers cool completely.While layers are cooling make Cream Filling and Frosting.Cream Filling:
Mix filling ingredients together. Cover and refrigerate until ready to use (at least a couple of hours).Frosting:
Combine butter, milk, cocoa in a saucepan over low heat until butter melts.Remove from heat.Add confectioners sugar, salt and vanilla.
Beat until smooth.Set aside.How to assemble your Ding Dong Cake:
Divide Cream Filling into 3 portions.
On top of bottom cake layer add 1/3 cream filling.Top with a cake layer.Add 1/3 cream to the top then add another cake layer.Add the remaining cream and top with last cake layer.Adjustment:
Align layers making sure they are all even.This will be a tall cake.Add frosting to cake.Make sure you use all the frosting.Refridgerate until ready to cut and serve.