Why I Love This Recipe?

Childhood Nostalgia: It takes me back to carefree days, like naptime nostalgia.

Learning Experience: Making ermine filling is like a culinary adventure, reminding me of my cooking school days.

Homemade Ding Dong Delight: This cake is the real deal, from top to bottom, resisting the temptation to eat the batter is the ultimate test.

Chocolate Ganache Indulgence: Imagine layers of rich chocolate ganache covering every part of the cake, it’s a chocolate lover’s paradise.

Preheat your oven to 350°F.
Grease two 9×13 pans and line the bottoms with parchment paper.
In a mixing bowl, combine flour, sugar, cocoa powder, salt, baking powder, and baking soda.
In a separate bowl, mix oil, buttermilk, eggs, and vanilla. Slowly add coffee to avoid cooking the eggs.
Pour the wet ingredients into the dry ingredients and stir until combined. Then mix on high for 2 minutes. Divide the batter between the pans and bake for 20-25 minutes. Let cool on a rack after baking.

Mix flour and milk in a saucepan and cook until thick, stirring constantly. Let it cool.
Beat shortening, butter, sugar, salt, and vanilla in a large bowl until fluffy.
Add the cooled milk mixture and beat until smooth.
Place one cake layer in a pan, spread filling over it, then add the second cake layer on top.
Your filling is ready!

Put chocolate in a bowl.
Heat whipping cream in the microwave until very hot but not boiling.
Pour cream over chocolate, let sit for 2 minutes.
Add corn syrup, stir until smooth.
Pour ganache over cake, spread with a spoon. Refrigerate for 2 hours before serving. Enjoy!