Ingredients
For the Cake:
- 210 g (approximately 1 ¾ cups) all-purpose flour
- 200 g (approximately 1 cup) granulated sugar
- 90 g (approximately ¾ cup) unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 110 g (approximately ½ cup) vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 200 g (approximately ¾ cup + 2 tbsp) semi-liquid cream (like sour cream or crème fraîche)
- 230 g (approximately 1 cup) hot brewed coffee
For the Cream Filling (common Ermine Frosting ingredients):
- 5 tbsp all-purpose flour
- 250 ml (approximately 1 cup) milk (dairy or non-dairy)
- 225 g (approximately 1 cup) unsalted butter, softened
- 200 g (approximately 1 ½ cups + 2 tbsp) powdered sugar (confectioners’ sugar)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 175°C (350°F). Grease and flour two 8-inch round cake pans or line with parchment paper.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
- In a separate medium bowl, whisk together the oil, eggs, vanilla extract, and semi-liquid cream until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed or by hand until just combined. Do not overmix.
- Slowly pour in the hot brewed coffee, mixing until the batter is smooth. The batter will be thin.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Cream Filling (Ermine Frosting):
- In a medium saucepan, whisk the flour into the milk until smooth.
- Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency. Remove from heat and transfer to a heatproof bowl.
- Cover the surface directly with plastic wrap to prevent a skin from forming and let cool completely to room temperature (this is crucial!).
- In a large bowl, using an electric mixer, beat the softened butter until light and fluffy.
- Gradually add the powdered sugar, beating until well combined.
- Add the cooled flour mixture (it should be thick and gel-like) and vanilla extract to the butter mixture. Beat on high speed for 5-7 minutes, until the frosting is light, fluffy, and resembles whipped cream. Add a pinch of salt.
Assembly:
- Once the cake layers are completely cool, place one layer on a serving plate or cake stand.
- Spread about half of the cream filling evenly over the first cake layer.
- Carefully place the second cake layer on top.
- Spread the remaining cream filling over the top of the second cake layer.
- Optional: Garnish with chocolate shavings, sprinkles, or a chocolate ganache drizzle.
Notes
- For the deepest chocolate flavor, don’t skip the coffee – it won’t make your cake taste like coffee!
- Ensure all cold ingredients (eggs, cream) are at room temperature for optimal mixing.
- Do not overmix the cake batter, as this can result in a tough cake.
- The cake must be completely cooled before you apply the cream filling to prevent it from melting.
- This cake is best enjoyed at room temperature.
- Prep Time: 25 minutes
- Cook Time: 30-35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Keywords: Ding Dong Cake, Chocolate Cake, Cream Filled Cake, Homemade Ding Dong, Classic Dessert, Fudgy Cake, Easy Cake Recipe, Nostalgic Dessert, Party Cake, Birthday Cake
