Ding Dong Cake

Instructions

FIRST STEP:

Spray two 9 inch cakes pans, rounds or squares will work.

Preheat the oven to 350*

SECOND STEP:

In a bowl, combine the flour, cocoa, salt, baking soda and baking powder, whisk together to combine.

In a cup, combine the cold coffee and the milk, set to the side

In a large mixing bowl, beat the butter and granulated sugar for 5 minutes. Beat in the eggs, one at a time.

THIRD STEP:

Slowly add in the dry ingredients and continue mixing while alternating with the cooled coffee and milk

Once all the ingredients are added, beat the cake mix for about 2 to 3 minutes until it is fluffy

FOURTH STEP:

Divide the cake batter between the two pans, evenly

Bake for 20 to 25 minutes, until a toothpick comes out clean

Set to the side to cool when done baking.

FIFTH STEP:

In a small saucepan, combine the flour with the milk, whisking until there are no lumps.

Turn on medium heat and continue to whisk until the mixture becomes thick like pudding.

Remove from the heat and stir in the vanilla

Cool completely

SIXTH STEP:

In a mixing bowl, combine the butter and sugar, beat until light and fluffy. Slowly add in the cooled milk mixture, beating until it is combined.

(Note: it may appear to curdle at the beginning, with continued beating, it will become whipped topping)

SEVENTH STEP:

Pour the heavy cream into a microwave safe bowl and stir in the chocolate chips.

Heat on 30 second intervals until the chocolate pieces are melted

EIGHTH STEP:

Place one cake layer on a serving plate

Cover with the entire amount of whipped topping mix

NINETH STEP:

Place the second cake gently on top

Slowly pour the ganache over the cake, use an offset spatula to spread across the top and down the sides

Let sit for 15 minutes to harden, then slice and eat!

Enjoy!