Ding Dong Cake

And There you go ! my big chip is celebrating its 4th birthday! I don’t tell you about the excitement of the young lady who counts the sleeps that separates her from her birthday for more than 10 days! And so, as it’s the first year in kindergarten, miss has invited some school friends to celebrate. So we prepared everything for the party on the theme of the carnival (angling, upheaval, cotton candy etc…) but… and the cake? So there, I must say that I particularly struggled to find a nice idea, then I came across this video on facebook and there, it was love at first sight. But the recipe is in English! good, I’m doing not too badly in this language so I take my courage in 2 hands and I start!

  • INGREDIENTS
    °300g marshmallows
    °vanilla extract
    °50g icing sugar
    +FOR THE SPONGE:
    °3 mugs of milk
    °2 mugs of icing sugar
    °300g dark chocolate
    °2/3 mug cocoa powder
    °500g of butter
    °500g flour
    °2 teaspoons baking soda
    °4 eggs
    +FOR THE GANACHE:
    °400g dark chocolate
    °16cl liquid cream
  • Methods:
    1 – In a large saucepan, melt the butter over medium heat. Then add the milk and then the icing sugar and mix until completely dissolved.
    2 – Add the chocolate in pieces and mix until they are completely melted then the cocoa powder and mix.

3 – Remove from heat and let cool for a few minutes.
4 – Meanwhile, preheat the oven to 160°C.
5 – Then add the flour, in 2 times and finally the lightly beaten eggs. Mix well until the batter is smooth.
6 – Pour the dough into 3 round molds about 17cm in diameter (or if you only have one dish, cook your rounds 1 by 1) then bake for about 30 minutes. the sponge cakes are cooked if when you stick a skewer in it, it comes out clean. Remove the dishes from the oven and let cool completely before unmolding.

7 – Once the sponge cakes are completely cold, unmold them then cut the top to obtain flat sponge cakes. Take one of the 3 sponge cakes and place a bowl of a smaller diameter in the center, then with a knife, cut the sponge cake along the bowl (being careful not to break the sponge cake because for the recipe, we do not keep only the outer part). Gently remove the center of the sponge cake so as to obtain a circle of sponge cake ().

8 – Prepare your chocolate ganache: for this, melt the chocolate with the liquid cream until the mixture is perfectly homogeneous.
9 – Place one of the whole sponge cakes on a wire rack and, with a spatula, spread the chocolate ganache in a circle a few centimeters from the edge then place the “perforated” sponge cake on top. As it cools, the ganache will stick the 2 sponge cakes together.
11 – Cover the circle of sponge cake with chocolate ganache and place the last round of sponge cake on top to close your cake (). Then pour the rest of your ganache on top to cover the whole cake then smooth with a spatula.

12 – Let the ganache harden before placing it in the serving dish.
Enjoy !

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