Reminiscent of childhood days of Hostess Ding Dongs, this deliciously fudgy cake packed with fluffy cream filling and coated in chocolate ganache is a grown-up dream come true.
Add 2 tablespoons of cold water into a small bowl and sprinkle the unflavored gelatin atop. Set aside for 10 minutes until the gelatin has softened and the water has absorbed.
Warm 1/2 cup of heavy cream in the microwave to about 100° F (generally speaking) (38° C) then add the bloomed gelatin to it, stirring until completely dissolved. Refrigerate to cool about 5-7 minutes and stir occasionally.
Once the cream and gelatin have cooled, pour the remaining 1 cup of cream into a mixer bowl with a whisk attachment and add the powdered sugar and vanilla. Whip everything to soft peaks, add the gelatin, and whip to firm peaks.
Place the filling mix in the refrigerator to set up for a minimum of 6 hours.
Chocolate Cake:
Begin preheating the oven to 325° F (163° C) and grease two 8” round cake pans with butter or cooking spray. Line the bottoms of the pans with parchment circles or round silicone baking mats and lightly spray the paper.
Add the dry ingredients to the bowl of a mixer, the flour, sugar, cocoa powder, baking soda, baking powder, and salt then stir to combine on low.
In a medium sized bowl, combine the wet ingredients, the buttermilk, vegetable oil, eggs, vanilla, and water then whisk gently to combine thoroughly.
Turn the mixer to low and slowly pour the wet ingredients into the mixer bowl. Once the wet ingredients have been added, stop the mixer and scrape the bowl, making sure to get everything off the bottom. Turn the mixer back to low and stir the ingredients for about another 30 seconds.
Divide the cake batter evenly between the pans and bake for 38-40 minutes or until the cakes look set and a toothpick comes out clean with a couple of moist crumbs.
Cool the cakes for 15 minutes in the pans then flip out onto a cooling rack. Cool the cakes completely.
Chocolate Ganache:
Add the cream and chocolate to a large microwave-safe bowl and heat at 30 second increments, stirring between, until the chocolate has mostly melted then stir until completely smooth and lump-free.
Alternately, place the chocolate in a large bowl, heat the cream in a double boiler and pour over the chocolate to melt, stirring until completely smooth.
To assemble:
Place a cake round on a serving plate and top with all of the cream filling, spreading evenly and level. Gently place the second cake round atop the filling.
Spread a coating of ganache around the sides of the cake and then the top. Continue until all the ganache has been spread.
Refrigerate the cake for about 2 hours before serving.
Notes
Cake recipe adapted from Cake by Courtney and the whipped cream filling recipe is adapted from Epicurious.