Ding Dong Cake

This soft chocolate ring cake features a tender crumb, a thin chocolate coating, and a cloud of marshmallow cream.

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Preheat the oven to 175°C (350°F) and prepare a 9-inch round cake pan.
Whisk together flour, cocoa, baking powder, baking soda, sugar, and salt in a large bowl.
Combine eggs, oil, milk, coffee, and vanilla in another bowl and mix until smooth.
Mix wet and dry ingredients until just combined, about 20–30 seconds.
Bake for 28–32 minutes or until a toothpick comes out with a few moist crumbs.
Bloom gelatin in cold water for the marshmallow filling.
Make marshmallow filling by heating sugar, corn syrup, and water until boiling, then incorporating whipped egg whites and gelatin.
Split the cooled cake into two layers and spread marshmallow filling between them.
Chill the cake in the refrigerator for 45–60 minutes.
Prepare ganache by pouring hot cream over chocolate and butter, stirring until smooth.
Pour ganache over the chilled cake and spread evenly.
Slice and serve the cake at slightly chilled room temperature.

Use an offset spatula for a smooth ganache finish and store leftovers in an airtight container.