Ding Dong Cake Recipe | Food Diaries | Chef Zarnak Sidhwa | Dessert

Method:
Chocolate cake:
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
Slowly add the wet ingredients to the dry. Add the coffee and stir to combine. Pour the batter into two 8-inch round greased and lined pans and bake at 180 degrees C for 30-40 minutes until a toothpick comes out mostly clean (not wet). Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

For The Filling:
Pour milk into a saucepan. Whisk in flour so no lumps remain. Cook until mixture is thick, stirring all the time. Remove from heat, stir in vanilla and let cool completely. Beat butter and sugar until fluffy. Add in the milk mixture and beat again until mixture resembles a whipped cream.

For The Ganache:
Heat the cream with the chopped chocolate and let stand for few minutes so that it can thicken. Whisk the ganache until smooth and then pour on the cake.

Method:
Combine rice vinegar, honey, salt, pepper, oil and wings. Marinate at least 3 hours in fridge. When ready to cook, spread wings with marination on a tray and bake in a preheated oven at 180 degrees C for 45 minutes or until done and sticky and golden. Turn half way through cooking time. Alternately, it can be cooked in a pan as well. Serve garnished with coriander.