Ding Dong Cake

Step 1

Preheat the oven to 350°F. Spray a 9x13 baking dish with baking spray, set aside.

Step 2

Place the chocolate chips in a medium-sized bowl. Warm the milk in the microwave until it reaches 180-190°F, watch it carefully. Pour hot milk over the chocolate chips and let it sit for 5 minutes.

Step 3

Whisk until combined.

Step 4

Add the sour cream and whisk until smooth, set aside.

Step 5

In a medium-sized bowl, stir together the flour, cocoa powder, baking soda, and salt.

Step 6

In a large bowl with an electric hand mixer, mix the brown sugar with the oil until combined.

Step 7

Add the vanilla and eggs one at a time until incorporated.

Step 8

Add half of the dry mixture, mix to combine.

Step 9

Add half of the chocolate/sour cream mixture, mix to combine. Repeat with the remaining dry and wet ingredients.

Step 10

Pour cake batter into the prepared baking dish. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Let cool completely.

Step 11

While the cake is cooling, make the filling.

Step 12

Add the milk and flour to a small saucepan, whisk to combine. Place over medium heat and cook, stirring constantly until thickened to a paste. Let this mixture cool to room temperature.

Step 13

Add the butter and shortening to a large bowl, whip with an electric hand mixer until combined.

Step 14

Add the powdered sugar a little at a time until fully mixed in, the mixture will be thick.

Step 15

Add the cooled milk/flour paste and vanilla to the bowl. Stir it in until incorporated and then whip it for 3 minutes on medium-high speed until it resembles a whipped cream-like consistency.

Step 16

Smooth this over the cooled cake. Place the cake into the fridge while you assemble the ganache topping.

Step 17

Place the chocolate chips into a medium-sized bowl. Warm the heavy cream in the microwave until it reaches 180-190°F, watch it carefully. Pour the hot cream over the chocolate chips. Wait 5 minutes and whisk until smooth. Let this mixture stand for 10 minutes to cool slightly.

Step 18

Pour the ganache over the top of the cake, there may be a little bit leftover depending on how deep your pan is.

Step 19

Place the cake back into the fridge, uncovered, for 45 minutes to set. Slice and serve.