Velvety Vanilla Pound Cake

Velvety Vanilla Pound Cake stands out with its lush vanilla essence and perfect crumb. It’s a simple yet elegant dessert that only requires a few high-quality ingredients to achieve a delightful result. This cake promises a satisfying texture and a rich flavor that makes it a favorite for any occasion.

Ingredients & Preparation Tips

Cake:

Opt for my beloved Perfect Chocolate Cake recipe or choose any high-quality chocolate cake mix for ease.

Coffee:

Incorporate hot brewed coffee to deepen the chocolate flavor, making the cake exceptionally rich without tasting like coffee. Hot water is an acceptable substitute, though it won’t enrich the chocolate flavor as intensely.

Filling:

This cake features a creamy Ermine frosting, also known as boiled milk frosting, which offers a smooth, luxurious filling.

Ganache:

Create a ganache using either semi-sweet or milk chocolate to suit your taste preferences. If bars aren’t available, chocolate chips are a viable alternative.

Storage Recommendations

To keep the cake fresh, store it in an airtight container in the refrigerator for up to 3-4 days. For optimal flavor and texture, allow the cake to come to room temperature before serving.

Freezing Instructions

Ding Dong Cake is freezer-friendly. Wrap the cake tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container. It’s often more practical to freeze the cake in portions for later enjoyment. Thaw in the refrigerator overnight, and allow it to reach room temperature before serving. Note that freezing may slightly alter the texture and taste.

Ingredients

Chocolate Cake:

• 1 ¾ cups (219 g) all-purpose flour
• 2 cups (400 g) granulated sugar
• ¾ cup (90 g) unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup (240 g) buttermilk, at room temperature
• ½ cup (112 g) vegetable oil
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (237 g) freshly brewed hot coffee

Filling (Ermine Frosting):

• 1 cup whole milk
• 5 tablespoons all-purpose flour
• 1 cup (227 g) unsalted butter
• 1 cup (200 g) granulated sugar
• 1 teaspoon vanilla extract

Ganache:

• 12 ounces (340 g) semi-sweet chocolate, finely chopped
• 12 ounces (355 ml) heavy cream

Instructions

Chocolate Cake:

1. Preheat oven to 350°F (177°C). Grease two 8-inch round cake pans and line with parchment.
2. In a mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt.
3. In another bowl, whisk together buttermilk, oil, eggs, and vanilla.
4. Gradually add wet ingredients to dry ingredients, mixing on low. Stir in hot coffee until well combined.
5. Divide batter evenly between prepared pans. Bake for 30-40 minutes, until a tester comes out clean.
6. Cool in pans for 30 minutes, then turn out onto racks to cool completely.

Filling:

1. Cook milk and flour over medium heat until thick. Cool completely.
2. Cream butter and sugar until fluffy. Add cooled milk mixture and vanilla, beat until creamy.

Ganache:

1. Place chopped chocolate in a bowl. Heat cream until it just begins to simmer, then pour over chocolate; let stand 2 minutes, then stir until smooth.

Assembly:

1. Level cakes if necessary. Place one cake layer on a plate, spread with filling, then top with second layer.
2. Pour ganache over the cake, letting it drip down the sides. Allow setting before serving.

This Velvety Vanilla Pound Cake is an irresistible dessert that combines simplicity with elegance, perfect for any gathering or a quiet evening treat.