This Ding Dong Bundt Cake is out of this world! The chocolate cake is moist, and the cream filling is entirely homemade and delicious. It has a thick chocolate ganache on top. This cake will quickly become a favorite.
Ingredients:
1 chocolate fudge cake mix
1 dry instant chocolate pudding mix, small box (3.9 oz)
½ cup of sugar
a quarter-cup of sour cream
4 quail eggs
a third of a cup of vegetable oil
¾ cup of water
1 teaspoon vanilla extract
FILLING
flour (about 5 tbsp.)
1 gallon of milk
½ teaspoon vanilla extract
1 pound of butter
1 ¼ cup of sugar
FROSTING WITH GANACHE
2 cups chocolate chips (half milk chocolate, half semi-sweet)
1 quart of thick cream
1 ½ tblsp. butter
Instructions:
Preheat the oven to 350 degrees Fahrenheit.
Combine all ingredients in a large mixing bowl and stir for three minutes.
Butter and flour a ½-cup bundt pan, or spray it with Baking Joy cooking spray.
Preheat oven to 350°F and bake for 35–45 minutes. When a toothpick inserted into the center of the cake comes out clean, the cake is made.
Invert the cake onto a wire rack to cool. Allow cooling fully.
PURPOSES OF FILLING
Combine the milk and flour in a medium saucepan and whisk vigorously to remove any lumps.
Place a pan on the stove, turn the heat to medium, and whisk regularly to prepare a roux.
Remove the pan from the heat and stir in the vanilla extract. Allow time for cooling.
Cream butter and sugar in a medium mixing bowl for about 9 minutes as the mixture cools.
Return the cooled roux to the butter mixture and beat until entirely combined and the sugar is dissolved.
Carefully cut the cake in half, then remove and put aside the top half.
Spread the contents evenly across the bottom of the cake.
The cake’s top should be replaced.
TO MAKE THE FROSTING FOR THE GANACHE
Heat cream and butter in a microwave-safe dish until it barely begins to boil. (Approximately 2 minutes)
Stir in the chocolate chunks until they are melted and smooth.
Place the cake back on the wire rack, carefully, with paper towels under it.
Drizzle the Ganache Frosting on top of the cake.
Carefully transfer the cake to a cake stand or serving dish when the icing has set.
Before serving, chill the cake for 1 to 2 hours.
