HOMEMADE DING DONG CAKE

A rich chocolate cake with marshmallow filling, lots of chocolate frosting, and that irresistible white squiggle. Your favorite childhood treat, upgraded!
Today I’m celebrating the cookbook of my friend Irvin Lin: Marbled, Swirled, and Layered.
Irvin’s creations aren’t for the faint of heart. A cake this glorious doesn’t come from a boxed mix. But I love his premise: that anyone can make fantastical creations by marbling, swirling, and layered desserts.

I know you will love it, too. You are always up for a challenge. You love cake. Especially chocolate cake with marshmallow filling.
Irvin was kind enough to include a shortcut for the Marshmallow Filling. I happily took advantage of it (but I spelled out the “real way” in the recipe notes).  Use the buttery, marshmallowy deliciousness to fill the moat in the cake.

Ingredients

• For the Cake Batter
• 2 cups all-purpose flour
• 1 cup Dutch-process cocoa powder
• 1 1/2 cups sugar
• 1/2 cup dark brown sugar packed
• 1 3/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 3 eggs
• 1 cup buttermilk
• 1 cup freshly brewed coffee cooled and lukewarm
• 1/4 cup vegetable oil
• 2 teaspoons vanilla extract
• For the Marshmallow Filling
• 1 cup salted butter, room temperature (2 sticks)
• 4 teaspoons vanilla extract
• 12 or 13 ounces store-bought marshmallow creme or fluff (size varies by brand)
• For the Chocolate Frosting
• 4 cups powdered sugar sifted
• 1/2 cup whole milk
• 4 teaspoons light corn syrup
• 2 teaspoons vanilla extract
• 6 ounces 60% cacao dark bittersweet chocolate
• For the White Squiggle Icing:
• 1 cup powdered sugar, sifted
• 2 teaspoons whole milk
• 2 teaspoons light corn syrup
• US Customary - Metric
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Instructions

1. Preheat the oven to 350 degrees. Coat the sides, bottom, and center of a tube pan with a removable bottom with cooking spray. Line the bottom of the pan with a round piece of parchment paper with a hole cut out in the middle. Set the pan on a rimmed baking sheet.
2. In a large bowl, combine the flour, cocoa powder, both sugars, baking powder, baking soda, and salt. Using a balloon whisk, ,vigorously stir until the ingredients are uniform in color and fully blended. Set aside. 
3. In a medium bowl, place the eggs, buttermilk, coffee, oil, and vanilla, and beat together with a fork. Make a well in the middle of the dry ingredients and pour the liquid into the center. Mix with a large spatula until a batter forms. Pour into the prepared baking pan. (It should only come about one-third up the side of the pan.) Bake until a toothpick inserted in the center comes out clean, 50-55 minutes. Let the cake cool in the pan for at least 3 hours, or up to overnight
4. ......................

for full instruction please see : www.culinaryhill.com

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