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You are here: Home / Dessert / Cake / SALTED CARAMEL DING DONG CAKE TOPPED WITH CHOCOLATE DIPPED TWINKIES

SALTED CARAMEL DING DONG CAKE TOPPED WITH CHOCOLATE DIPPED TWINKIES

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

January 23, 2013 by Hugs & Cookies xoxo 9 Comments

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THIS CAKE IS A TRIBUTE TO HOSTESS. IT’S A PLAY ON THE DING DONG, AND GOES ONE STEP FURTHER INCLUDING A DARK CHOCOLATE SALTED CARAMEL GANACHE IN BETWEEN. THIS IS ONE OF THE MOST DELICIOUS CAKES EVER! TRULY, A MUST TRY, NO MATTER HOW YOU DECIDE TO DECORATE IT IN THE END!

 
CAKE RECIPE (BEST CHOCOLATE CAKE EVER!) FOLLOW THIS RECIPE IF YOU WANT TWO LAYERS. I DOUBLED THIS TO MAKE 4 LAYERS-I USED 3 LAYERS FOR THIS CAKE AND SAVED THE FOURTH IN THE FREEZER FOR ANOTHER CREATION!

For the Cake
    • 2 cups sugar
    • 1 3/4 cups all-purpose flour
    • 3/4 cups cocoa powder
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 cup buttermilk
    • 1 cup hot coffee
    • 1/2 cup canola oil
    • 2 large eggs
    • 2 teaspoon pure vanilla extract
  1. 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.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the dry ingredients & mix.
  3. Add in the buttermilk, hot coffee, oil, eggs, and vanilla. Mix on medium speed until well combined 1-2 mins.
  4. 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, overnight.

 

BEFORE MAKING THIS CAKE, YOU’LL WANT TO HAVE 8 OUNCES OF MY HOMEMADE CARAMEL READY TO GO! CLICK HERE FOR THE RECIPE. IT WILL STORE IN THE FRIDGE FOR WEEKS SO YOU CAN MAKE IT WAY IN ADVANCE!!! 
NEXT, MAKE THE CHOCOLATE CARAMEL GANACHE. JUST MELT 10 OUNCES GHIRARDELLI DARK CHIPS IN THE MICROWAVE AND STIR IN YOUR 8 OUNCES OF COLD CARAMEL. WHISK UNTIL SMOOTH. SET ASIDE TO THICKEN (SPEED THIS IN FRIDGE OR REHEAT IF TOO THICK)
VANILLA BEAN WHIPPED CREAM FILLING:  
    • 2 tablespoons cold water
    • 1 1/4 teaspoons unflavoured gelatin
    • 1 1/2 cups chilled heavy cream
    • 3/4 cup powdered sugar
    • 1 vanilla bean, split lengthwise
    1. 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.
    2. 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.
    3. 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.
Assembly
  1. Take the first cake layer and place it on a cake plate. Spread a layer of ganache  over the cake. Top with vanilla bean whipped cream. Repeat in between each layer you use. Chill cake.
  2. Make ganache to pour on top:
  3. Heat 1 c. heavy cream and pour over 8 ounces dark chips. Whisk smooth and pour over cake!
  4. Decorate with chocolate dipped Twinkies, chocolate dipped marshmallows or anything else you like! 

 CHILL FIRM BEFORE CUTTING!!!!!
NOW, WHO WANTS TO LICK THE WHISK?

adapted from epicurious & portugesegirlcooks

DINGDONG

 

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Filed Under: Cake, Dessert

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Bridget says

    March 17, 2014 at 8:47 pm

    Oh, Danielle!! You are a Wicked, wicked Woman, wicked GOOD!!! Keep up the fantastic flavors!
    Bridget

    Reply
    • danielle says

      March 17, 2014 at 8:48 pm

      HEE HEE!! Thank you!

      Reply
  2. Muna Kenny says

    January 12, 2016 at 8:06 am

    Your cake made me feel like a little girl again! Looks delicious.

    Reply
    • Hugs & Cookies xoxo says

      January 12, 2016 at 8:56 pm

      awwww, cute! Thanks!

      Reply
  3. Betty says

    October 30, 2017 at 8:40 pm

    Your pic shows 3 layers, but ur recipe calls for
    2 layers so why is pic different then recipe
    We want to see the recipe the way u have
    So dies it have 2 layers or 3 layers
    Also plz make print darker it would a lot
    Thank You

    Reply
    • Hugs & Cookies xoxo says

      November 2, 2017 at 9:20 pm

      The pic is the exact same as the recipe.

      Reply
    • Hugs & Cookies xoxo says

      November 2, 2017 at 9:23 pm

      The recipe states that I doubled it to make 4 layers and used 3.

      Reply

Trackbacks

  1. Foodies Network » Salted Caramel Ding Dong Cake says:
    March 18, 2014 at 11:42 am

    […] Salted Caramel Ding Dong Cake […]

    Reply
  2. SALTED CARAMEL CHOCOLATE CAKE TOPPED WITH HOMEMADE TWIX BARS!!!! - Hugs and Cookies XOXO says:
    January 25, 2020 at 9:12 pm

    […] And now you can make one too!!!!!!! Here are the links to each part of this recipe! I used this chocolate cake-so super moist!!!! I used this Twix bar recipe I used this caramel recipe And here is a new […]

    Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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