April 15th, 2012
If you are from the east coast then you might know about Ring Dings. I think west of the Mississippi they are called Ho Ho's, either way this cake was inspired by my favorite treat when I was a kid. This is a super easy cake to make and you don't even need an electric mixer.
This recipe is perfect for a round cake that feeds 10. The key is you want to have a proportionate amount of cake to whipped cream. You can even make it into a four layer cake by slcing the rounds in half. If you want to make a sheet cake, I recommend doubling the recipe.
For the cake:
1 2/3 cups flour
1 cup sugar
1/2 cup unsweetened cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk (if you don't want to purchase butter milk, then make sour milk by adding 1 Tbsp. white vinegar to 1 cup milk and let sit for 20 minutes. Lemon jucie works well too.)
1/2 cup vegetable oil
2 tsp. vanilla
1 cup mini chocolate chips
Preheat the oven to 350 degrees. Butter or coat 2 round cake tins with non-stick spray and line the bottom with parchment paper. This will make it easier to get the cake out of the pan. You can also use a 9×13 inch pan as well.
In a large bowl sift together the dry ingredients. In a large measuring cup place all your wet ingredients and mix them loosely together. Pour the wet ingredients into the dry ones and mix well. Stir in the chips.
Pour into prepared baking pans. Bake until a toothpick comes out of the center clean, about 35 to 45 minutes for lage pan and 20 to 25 for the smaller round pans. Allow cake to cool completely. Remove from pan. If you are making a sheet cake and did not double the recipe, now you have to slice the cake in half accross the middle of the cake. With two large knives, gently lift the top layer and place on the side.
For the Cream center (you will need to double this if you are doubling the sheet cake version, or making your round cake into 4 layers)
1 pint whipping cream
sugar to taste
Whip the cream until nice, soft peaks form any way you wish. I like to do it by hand when only using 1 cup heavy cream. It doesn't take that long. Set the whipped cream in the refrigerator while you make the ganache. For that recipe, click here.
Once the ganache is made, spread the cooled whipped cream on top of one layer of the cake. Leave about 1/4 inch all along the sides. Now place the other cake half on top and press down ever so lightly. Take the warm ganache and starting right at the center of the cake, pour some of the ganache on top. With a flat pastry knife, spread the glaze right to the end.
Pour on a bit more and slowly bring is down towards the sides and spread it evenly all around the sides. Place the cake in the refrigerator or someplace cool for about 1/2 an hour (or overnight) just to let the ganache set. I use a can of prepared whipped cream to decorate the cake. You can them deocorate with raspberries of sliced strawberries. Enjoy!