Ingredients
- Chocolate Cakes:
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup + 1 tablespoon brown sugar
- 1 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2 eggs
- 2 teaspoons vanilla
- 3/4 cup boiling water
- Vanilla Filling:
- 3 egg whites
- 1/2 tablespoon corn syrup
- 1/4 cup water
- 1/2 cup sugar
- Pinch cream of tartar
- 3 sticks unsalted butter, chilled and cubed
- 1 teaspoon vanilla extract
- Chocolate Icing:
- 6 oz bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 1/4 cup corn syrup
- 1 teaspoon vanilla
- Pinch of salt
- This recipe was adjusted for high altitude baking. To make at sea level, increase the brown sugar to 3/4 cup, the baking powder to 2 teaspoons, and the baking soda to 1 teaspoon. Baking time may vary slightly.
- Optional Filling: Italian Meringue Buttercream
- 1 cup sugar
- 1/4 cup water
- 5 egg whites
- 1/4 cup sugar
- 2 cups unsalted butter, room temperature, cut into tablespoons
Preparation
Step 1
To make the chocolate cakes: preheat your oven to 350 F.
Stir together the flour, sugar, brown sugar, cocoa, baking powder, baking soda, and salt.
In a bowl whisk together the buttermilk, melted butter, eggs, and vanilla. Pour the egg mixture into the flour mixture and whisk until combined.
Add the boiling water and whisk until batter is smooth.
Divide the batter among 24 standard greased muffin cups, filling about ¾ full.
Bake until a toothpick inserted in the middle of the cakes comes out clean, about 12-15 minutes.
Remove cakes from the pan and cool on a wire rack about 20 minutes before filling and icing.
To make the vanilla filling: place the corn syrup, water, sugar, and cream of tartar in a pot over high heat.
When it starts to bubble, add the egg whites to the bowl of an electric mixer fitted with the whisk attachment and start whipping on medium-low speed. You want them to be frothy and foamy.
When the corn syrup mixture reaches 244 F on a candy thermometer, carefully remove from heat and stream the hot mixture into the whipping egg whites. Increase to high speed and whip until the mixture is thick, fluffy, and white, about 2-3 minutes.
Reduce to medium speed and begin adding the cubed chilled butter, a few pieces at a time. Continue whipping until the all the butter is added. The filling may look like it’s curdled but be patient, it will all come together. If the filling is soupy and not thickening, place the bowl in the freezer a few minutes, then continue whipping. The filling should be silky, smooth, and fluffy. Add the vanilla and set aside.
Chocolate Icing:
Set the chocolate in a bowl. In a saucepan over medium heat bring the cream to a gentle boil.
Pour the hot cream over the chocolate, stirring constantly until it melts completely.
Stir in the corn syrup, vanilla, and pinch of salt.
Assembly:
Turn the cakes upside and using a paring knife or spoon, carve a small circle out of each center. It’s okay to make lots of crumbs- save them.
Fill each cavity almost to the top with the vanilla filling either by spooning it in or using a pastry bag.
Cover the vanilla filling using the crumbs left from carving out the centers. Just stuff them on top of each cake to “seal” the filling.
Turn each cake over and spread the chocolate icing on top. The icing will take about 20 minutes to set. If desired, pipe some of the filling on top to mimic a Ding Dong.
Makes 24 cakes.
Optional Filling: Italian Meringue Buttercream
Boil 1 cup sugar and 1/4 cup water over medium heat until it reaches 245.
As it cooks begin meringue so it's ready when syrup is done.
Whip egg whites with a wire whisk in a stand up mixer on high until soft peaks form.
About 1-2 minutes. Sprinkle in 1/4 cup sugar. Beat.
Slowly pour the hot syrup into the meringue steadily with the mixer still on high.
Beat the frosting for 7-10 minutes until the outside of the bowl is room temperature.
Beat in butter by the tablespoon. The butter will deflate the frosting a bit.
Add in desired flavorings.
Flavorings:
Chocolate: 1/2 cup melted and cooled chocolate and 1 teaspoon vanilla extract.
Coconut: 1 teaspoon coconut extract and 1 teaspoon vanilla extract.
Coffee: 1 teaspoon espresso powder or 3-5 tablespoons strong coffee.