Ding Dong Cake


+For the cake:
°½ C butter, soft
°1 ½ c granulated sugar
°2 eggs
°1 ½ cups flour
°½ C dark chocolate cocoa powder
°½ tsp salt
°1 tsp baking soda
°½ tsp baking powder
°½ cup strong brewed coffee, cooled
°½ cup of milk
+For the cream filling:
°5 tsp flour
°1 C milk
°1 tsp vanilla extract
°1 C unsalted butter
°1 C sugar
+For ganache:
°1 bag (12 oz) semi-sweet chocolate chunks
°1 ¼ cup heavy whipping cream

* Instructions :

For cake:
Spray two 9-inch cake pans with cooking spray. Put aside. Preheat the oven to 350°F.
In a bowl, combine the flour, cocoa, salt, baking soda and baking powder. Put aside.
In a measuring cup, mix the cooled coffee with the milk*. Put aside.
In a large mixing bowl, beat the butter and sugar for 5 minutes with an electric mixer. Beat the eggs, one at a time. Slowly add the dry ingredients and alternate with the coffee/milk mixture (about 3 additions of each).
Once all ingredients are added, beat cake mixture for about 2-3 minutes until fluffy (scraping down sides of bowl as needed).
Divide the cake batter between the two cake pans. Bake for 25 minutes. Remove and let cool for about 10 minutes in the pan. Invert onto a wire rack and let cool completely.
For the cream filling:
In a small saucepan, mix the flour with the milk, whisking until the lumps are removed. Turn to medium heat and continue whisking until the mixture becomes thick, like a pudding.
Remove from the heat and stir in the vanilla. Cool completely.
In mixing bowl, mixing butter & sugar, beat to light & fluffy . Slowly add COOLED milk mixture, beating until well blended. It may curdle slightly at first, that's okay, keep beating until it becomes the texture of whipped cream!
For the ganache:
In a glass bowl (safe for the microwave), combine the semi-sweet chocolate with the heavy cream. Heat for 1 minute. Remove from microwave and stir until smooth (you may need to heat another 15-30 seconds). To do

Enjoy !