Yesterday we celebrated my Dad’s birthday. When I spied a box of Drake’s Ring Dings at his house the other day I knew exactly what I needed to do. I had to make him a homemade Ring Ding Cake. I used ths super moist chocolate cake recipe. It called for coffee in the batter so I grabbed a cup of Starbucks while on one of my many trips to Target! It was perfectly moist and rich also thanks to the addition of buttermilk. In between the 2 cake layers I made a stabilized whipped cream. The addition of gelatin is great because you can prepare it a day ahead and not worry about the whipped cream wilting down! A thin layer of ganache was then poured on top. I used Callebaut chips to make my ganache. Those are some good chips and you can really taste the difference. The final touch was adding the halved Ring Dings on top. My dad loved the cake and I would highly recommend it!!!
You’ll Need:
8 inch round cake pans
Parchment Rounds
Ring Ding Layer Cake
Ingredients
Cake
- 2 cups sugar
- 1 ¾ cups all-purpose flour
- ¾ cups cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup hot coffee I used Starbucks!
- ½ cup canola oil
- 2 large eggs
- 2 teaspoon pure vanilla extract
Filling
WHIPPED CREAM FILLING:
- 2 tablespoons cold water
- 1 ¼ teaspoons unflavoured gelatin
- 1 ½ cups chilled heavy cream
- ¾ cup powdered sugar
- 1 tsp. vanilla
Ganache
- 1 c. heavy cream
- 8 ounces high quality chocolate chips I used Callebaut
Instructions
Cake
- Adjust oven rack to the middle position. Preheat oven to 350 degrees F. Butter and line 2, 8-inch baking pans with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the dry ingredients & mix.
- Add in the buttermilk, hot coffee, oil, eggs, and vanilla.
- Mix on medium speed until well combined 1-2 mins.
- Divide batter among cake pans and bake until a toothpick inserted comes out almost clean, about 35 to 40 minutes.
- Let cake cool in pans about 10 minutes then remove from pans and cool on a cooling rack until completely cooled.
- I froze mine at this point until assembly day!
Filling
- Add the cold water to a small bowl, then sprinkle the gelatin over it. Allow to sit for about 10 minutes, until it has set.
- In a small skillet, add about 1/2-inch of water, and heat over medium-high heat. Place the small bowl with the gelatin directly inside the skillet. Stir the gelatin until it is melted, about 2 minutes. Remove the bowl from the skillet.
- In the mixer, use whisk attachment and beat the heavy cream, powdered sugar, and vanilla bean seeds. Beat on high to soft peaks. Add in the melted gelatin mixture and continue to beat until stiff peaks have formed. Spread between 2 cake layers on a cake plate.
Ganache
- Heat cream just to a boil.
- Pour over chips and let sit 1 minute.
- Whisk smooth.
- Let cool a few minutes and spread some on top of cake. I did not use it all! Saved some for truffles (Recipe coming soon!!!)
- Top cake with halved ring dings!
