Thursday, June 5

BAKE IT: Ring Dings

Ring Dings are one of my guilty pleasure in life. The day I figured out how to make them I was ecstatic. It happened by accident, I was trying to make chocolate sponge cake and I realized the flavor was spot on to this classic cake treat.

Makes 24 cake
Full time: 1 1/2 hours (includes cooling time)

The needs-

For cake part:
2 eggs
2 cups sugar
1 2/3 cup flour
1 cup coffee, hot
1 cup baking coco powder
1 cup milk* you will actually need 1 cup minus 1 tsp
3/4 cup semi-sweet baking chocolate pieces (or chips)
1/2 cup vegetable oil
1 1/3 tsp baking soda
1 tsp salt
1 tsp vanilla extract
1 tsp white vinegar
1/2 tsp baking powder

For Filling:
2 cup powdered sugar
1/2 cup shortening, slightly melted
1/2 cup butter, slightly melted
2 tsp vanilla extract

For Ganache:
12 oz. milk chocolate 
1 cup heavy cream
1 tbsp butter

The know-

Preheat oven to 350'.

In a measuring cup pour vinegar, fill to the one cup line with milk and set aside. This is going to slightly sour the milk and get it ready for baking.

Next place baking chips in the bottom of a small bowl and add in hot coffee.

Let this sit for 5 minutes to melt the chocolate, then stir it really well to ensure it is completely melted.

Add oil and vanilla into the bowl and stir to incorporate. Set aside.

In the bottom of a large mixing bowl, beat eggs until yellow and fluffy.

Beat the coffee, chocolate mixture into the eggs.

Add remaining ingredients and mix until fully incorporated.

Heavily grease a spool cake pan or cupcake pans. Fill the spool cake pan 2/3 full or a cupcake pan 1/2 way.

Bake in the oven for 18-22 minutes or until a toothpick inserted comes out clean.

Allow to cool in pan for a few minutes and then move to a cutting board or cooling rack to fully cool.

While these cool, we can make the filling.

In a small bowl stir together vegetable shortening, butter, and vanilla until completely smooth.

Add in powdered sugar and stir well to fully incorporate.

Fill pastry bag or zip bag with filling and snip off the end.

Once your filling is done, you will want to level off the cakes. Using a nice sharp knife and cut the top of cake off where it gets to dome like. Cut carefully to avoid breaking the cake, you can just eat the excess or it makes great cake pops.

Gently insert tip of bag into the cupcake and squeeze in the filling. Work gently so you do not break the cake, but so you get a nice full cake.

Lets move on to the ganache topping.

In a heavy bottom sauce combine heavy cream and butter. Heat pan over medium high heat until butter is fully melted and mixture begins to steam. Make sure you stir constantly to prevent scorching.

Add in chocolate chips and continue to whisk until chips have melted evenly and mixture is smooth.

Dip cake into mixture, roll around to fully and evenly coat, allow excess to drip off. Set cakes on cooling rack to allow ganache to stiffen.

You have now made a classic cake, easily in your kitchen which contains half the added fats and no preservative! Cheers.