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Ring Ding Layer Cake

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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!