Gluten Free Ding Dong Cake

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• 3 oz semi-sweet baking chocolate (original suggests chips as an alternative)
• 1 ½ cups hot water or brewed coffee
• 3 large eggs room temperature
• ¾ cup neutral oil such as avocado, vegetable, or canola
• 1 ½ cups buttermilk
• ½ Tablespoon vanilla
• 2 ½ cups high-quality gluten-free flour add 1 ¼ tsp xanthan gum if your blend lacks it
• 1 ½ cups cocoa powder
• 2 ½ cups sugar
• 2 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt

• ¼ cup high-quality gluten-free flour see notes
• 1 cup milk use full-fat for best results
• 1 teaspoon vanilla
• 1 cup butter I used real salted butter
• 1 cup granulated sugar

• 1 12 oz bag semi-sweet chocolate chips
• 1 cup heavy cream
• 1 Tablespoon butter

1. Lightly spray two 9″ round cake pans with cooking spray. Trace two 9″ circles on parchment using the pans, cut them out, and place inside the pans to make cake removal easier.
2. Preheat the oven to 325ºF (160ºC).
3. Chop the baking chocolate into pieces the size of chips, place in a medium bowl, and pour the hot water or coffee over it. Let sit for 2 minutes, then stir until fully melted and smooth. Set aside.
4. In a stand mixer bowl (or a mixing bowl with a hand mixer), whip the eggs with the whisk attachment for about 3 minutes until frothy.
5. Add the oil, buttermilk, and vanilla and mix briefly to combine.
6. Add the gluten-free flour, cocoa, sugar, xanthan gum (if needed), baking soda, baking powder, and salt. Mix on medium speed with the paddle attachment for 3 minutes.
7. Add the melted chocolate mixture and mix until the batter is smooth.
8. Divide batter evenly between the two prepared pans, filling each about two-thirds full.
9. Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cakes to cool in the pans for 20 minutes. Invert onto cooling racks, peel off the parchment, and let cool completely.

1. Measure ¼ cup gluten-free flour into a medium saucepan.
2. Gradually whisk in the milk until smooth.
3. Cook over medium-low heat, stirring constantly, until the mixture thickens to a very thick pudding consistency (about 5 minutes). Remove from heat and stir in vanilla. Transfer to a bowl, cover with plastic wrap, and refrigerate until cool.
4. In a stand mixer bowl, beat the butter and granulated sugar with the whisk attachment for about 8 minutes until very light and fluffy. Add the chilled milk/flour mixture and beat on high for about 5 more minutes, scraping the bowl as needed, until smooth and creamy.
5. Level the domed tops from the cakes so each layer is flat. Place one cake on a rack set over a lined cookie sheet, spread the filling evenly, then top with the second cake and press gently to level.

1. Place the chocolate chips in a medium bowl.
2. Heat the heavy cream and butter in a small saucepan over medium heat until it just begins to boil—watch carefully to avoid scorching.
3. Pour the hot cream over the chocolate and let sit for a few minutes, then stir until smooth and glossy.
4. Slowly pour the ganache over the assembled cake. Use a spatula to nudge the ganache so it runs evenly down the sides.
5. Chill the cake in the refrigerator until the ganache sets. For best flavor and texture, refrigerate overnight before slicing.
6. When set, transfer to a serving platter, slice, and serve. Store leftovers in the fridge.