I recently have had the cake baking bug! I am so excited to get in the kitchen and keep making cakes and goodies, but especially cakes! haha I've always loved baking, but I feel like it's really jump started recently. I started a new baking account on Instagram where I share all my goodies and hopefully one day it will become a business account where you'll be able to purchase said goodies from me! How awesome would that be!? If you'd like to follow along go HERE! And if you're ever in need of a treat let me know, I'd love to help.
I made this cake for my sisters birthday, she asked for a chocolate cake with white frosting. I wanted to venture out of my norm so I chose a new recipe and adapted it to what I think would work best. Heavenly chocolate cake with little bits of chocolate chips hidden in the batter, topped with fresh whipped cream frosting and chocolate ganache for days.
This cake almost reminded me of a Tuxedo cake, Ding Dong or Ho-Ho! I love how it's such a fan favorite flavor and can be made so easily!
I added a chocolate drip and mini chocolate chips for good measure.
I love the reaction people have when they see my cakes. It makes baking them so rewarding, it's almost better than eating it-almost! ;)
Chocolate Ding Dong Cake
Chocolate Cake-Recipe from Your Cup of Cake--Use the mini chocolate chips they are so good! I followed the recipe and then put them in 6" baking pans. I then baked them for about 20-25 minutes, don't over bake!
Whipped Cream Frosting
1 Quart whipping cream
3 T. instant white chocolate pudding powder
3-4 T. powdered sugar
Beat whipping cream, pudding powder and powdered sugar on high till peaks form. Taste and adjust pudding and sugar to your liking.
Chocolate Ganache
1/2 C. semi-sweet chocolate chips
1/2 C. heavy whipping cream
Place chips and cream in a bowl and microwave for 1 minute. Stir, then microwave in 30 second increments till smooth. Let cool slightly.
Assembly
Bake cake layers, cool completely then wrap in plastic wrap. Freeze until needed. Make frosting and ganache. Stack cake layers with a layer of frosting and about 1/4 C. of ganache in the center of each layer. Crumb Coat. Freeze. Add final coat of frosting. Freeze for 10 minutes then add drip. I then added the whipped cream dollops and the mini chocolate chips.
I'm hoping to do a round up of my favorite cake tools, but until then I'd love to share a few of my absolute favorites!
These two are total game changers and will up your decorating game! I'm so excited to share more cakes with you in the future. Thank you so much for reading!
This post contains affiliate links, but all opinions are my own.
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