Ding Dong Cake

A rich and glossy chocolate layer cake filled with stabilized whipped cream and topped with a shiny chocolate ganache, perfect for any dessert table.

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Preheat the oven to 175°C (350°F). Grease and line a 9-inch round cake pan with parchment.
Whisk together 250 g cake flour, 65 g cocoa, 300 g sugar, 8 g baking powder, 3 g baking soda, and 5 g salt for 30 seconds.
In another bowl, whisk 3 eggs, 120 ml oil, 240 ml buttermilk, 120 ml hot coffee, and 10 ml vanilla until smooth.
Pour the wet ingredients into the dry and stir gently until just combined. Do not overmix.
Pour the batter into the prepared pan and bake for 30–35 minutes. Cool in the pan for 10 minutes.
Slice the cake horizontally into two layers and chill for 20 minutes.
Bloom the gelatin in cold water, then heat water to dissolve it.
Whip 480 ml heavy cream with 50 g powdered sugar to soft peaks, then add gelatin.
Fill one cake layer with 2/3 of the whipped cream and place the second layer on top.
Heat 240 ml heavy cream and pour over 340 g chopped chocolate and 30 g corn syrup. Whisk until smooth.
Pour ganache over the chilled cake, smoothing with a spatula.

Chill the cake layers briefly before splitting and ensure ganache is at ideal temperature for pouring.