Gluten Free Ding Dong Cake

https://thereislifeafterwheat.com

• 3 oz semi-sweet baking chocolateoriginal recipe says chocolate chips also work
• 1 ½ cups hot water or brewed coffee
• 3 large eggs room temperature
• ¾ cup neutral oil such as avocado, vegetable, or canola
• 1 ½ cups buttermilk
• ½ Tablespoon vanilla
• 2 ½ cups high quality gluten free flour add 1 ¼ tsp xanthan gum if your blend lacks it
• 1 ½ cups cocoa powder
• 2 ½ cups sugar
• 2 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt

• ¼ cup high quality gluten free flour see notes on flour selection
• 1 cup milk use whole milk, not low-fat
• 1 teaspoon vanilla
• 1 cup butter use real salted butter if possible
• 1 cup granulated sugar

• 1 12 oz bag semi-sweet chocolate chips
• 1 cup heavy cream
• 1 Tablespoon butter

1. Lightly spray two 9″ round cake pans with cooking spray. Trace two 9″ circles on parchment paper, cut them out, and place them in the pans—this makes removing the cakes much easier.
2. Preheat the oven to 325°F (163°C).
3. Chop the semi-sweet baking chocolate into small pieces and place in a medium bowl.
4. Pour the hot water or brewed coffee over the chocolate and let sit for 2 minutes, then stir until smooth and fully combined. Set aside.
5. In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), whip the eggs with the whisk attachment for about 3 minutes until frothy.
6. Add the oil, buttermilk, and vanilla, and mix briefly to combine.
7. Add the gluten-free flour, cocoa powder, sugar, xanthan gum (if your flour blend needs it), baking soda, baking powder, and salt. Mix on medium speed with the paddle attachment for 3 minutes.
8. Add the melted chocolate mixture and mix until smooth.
9. Divide the batter evenly between the two prepared pans, filling each about two-thirds full.
10. Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the cakes to cool in the pans for 20 minutes, then invert onto cooling racks, peel off the parchment, and let cool completely.

1. Measure ¼ cup gluten-free flour into a medium saucepan.
2. Gradually whisk in the milk until smooth.
3. Heat over medium-low, stirring constantly, until the mixture thickens to a very thick pudding-like consistency (about 5 minutes). Stir in the vanilla.
4. Transfer to a bowl, cover with plastic wrap (pressing the wrap onto the surface to prevent a skin), and refrigerate until cool.
5. In a stand mixer bowl, beat the butter and granulated sugar with the whisk attachment about 8 minutes, until very fluffy. Add the cooled milk-flour mixture and beat another 5 minutes on high, scraping the bowl often, until smooth and light.
6. Level the tops of the cakes by slicing off any domed mounds so both layers are flat. Place one layer on a rack set over a lined baking sheet.
7. Spread the filling evenly over the bottom layer, then top with the second layer and press down gently to set.

1. Place the chocolate chips in a medium bowl.
2. Heat the heavy cream and butter over medium heat just until it begins to boil—watch closely to avoid scorching.
3. Pour the hot cream over the chocolate chips and let sit for a few minutes to melt.
4. Stir until the mixture forms a smooth, thick chocolate sauce.
5. Slowly pour the ganache over the assembled cake, allowing it to spread and drip down the sides. Smooth gently with a spatula if needed.
6. Chill the cake in the refrigerator until the ganache is set. For best texture and flavor, let the cake sit overnight in the fridge.
7. Once set, transfer the cake to a serving platter, slice, and serve.
8. Store any leftovers in the refrigerator.