Ding Dong Cake

A moist chocolate cake layered with a cloud of whipped cream and finished with a thin chocolate glaze.

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Preheat the oven to 175°C (350°F). Butter two 9-inch round pans and line the bottoms with parchment.
Chill pans in the fridge for 10 minutes.
Whisk together cake flour, cocoa powder, baking powder, baking soda, and kosher salt for 30–60 seconds.
Beat sugar with neutral oil and eggs for 1–2 minutes until glossy. Add milk and vanilla, mixing until smooth.
Fold the dry ingredients into the wet in two additions, stopping as soon as no dry streaks remain. Let the batter rest for 10 minutes.
Divide the batter between the two pans and bake for 25–30 minutes. Cool in pans for 10 minutes, then invert to cool completely.
Chill the bowl and whisk, then whip heavy cream to soft peaks. In another bowl, beat mascarpone with powdered sugar until smooth.
Fold whipped cream into mascarpone until uniform.
Spread the mascarpone cream on top of one cake layer, then top with the second layer.
Chill the assembled cake for 15–20 minutes.
Melt chocolate with corn syrup over a double boiler until 45–50°C. Pour the glaze over the chilled cake.
Let the glaze set at room temperature before slicing.

For a gluten-free version, use a 1:1 gluten-free flour blend. Store in an airtight container for 3–4 days.