Oh my gosh. It’s been a whirl-wind around here the last few weeks. First I was so sick, and am actually still recovering believe it or not. That virus that is out there hitting everyone is the worst I’ve ever had and don’t wish it on anyone! Then…the bf and I got engaged! Yay! There will much more to come on that topic as I try things out and lament on what I can do in the form of food preparation for the big day! Right now though, there are ding-dongs. I had a craving for this delicious snack cake and believe it or not, this chocolate dipped version is even better than the original. It does involve cutting the tops off of some cupcakes so what better use for those scraps than cake pops! Wow, sweets overload around here, but..we have a lot to celebrate.
Gluten Free Ding-Dongs
Cakes recipe modified from: The Sweet Life in Paris
Makes 12 Ding-Dong-esque snack cakes
7 ounces semisweet chocolate, coarsely chopped, or chips work
1/2 cup vegetable oil
1/2 cup plain, whole-milk greek yogurt
1 cup sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
120 grams gf starches (I used 60 potato starch, 60 corn starch)
80 grams gf whole grain flour (I used 40 grams white rice flour and 40 grams brown rice flour)
1 teaspoon xanthan gum
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1. Preheat the oven to 350°F. Lightly butter the pan or spray with nonstick spray.
2. Melt the chocolate with 1/4 cup of the oil in the microwave (or can be done in a double boiler) bye heating on high for 30 seconds, then 15 second increments, stirring between each. Heat until very smooth then set aside to cool a bit while mixing up the other ingredients.
3. In another bowl, mix the remaining 1/4 cup oil with yogurt, sugar, eggs and vanilla.
4. In a large bowl, whisk the flours, starches, baking powder, and salt. Whisk well then add the yogurt mixture slowly while whisking to reduce lumps. Stir until just incorporated, then add the melted chocolate and stir until smooth. (you may have some small lumps still that should cook out)
5. Divide the batter among the muffin or springform cups and bake for 20 minutes or until they look set in the middle and a tester or toothpick comes out clean.
6. Remove from the oven and let cool for a few minutes before running a knife carefully around the edges and removing from the pan. Place cakes in the oven to make cutting the tops off easier.
7. When cold (I waited about 15 minutes) remove from freezer and cut the tops off of the cakes. Throw all the tops and crumbs into another bowl to make cakepops later! (see note at the bottom for cake pops!)
8. Gently cut 3/4″ holes out of the center of each cake (I used an orange juicer, but any hollow round object would work)
9. Place 1/2 cup cold cream into a bowl of a clean stand mixer. Mix on high until starting to firm up. Add 2 tablespoons powdered sugar and beat on high until very very thick. (be careful not to make butter).
10. Fill a piping bag with a large tip with the whip cream and fill each hole in the cakes to overflowing.
11. Heat about 1 cup chocolate chips with 2 large tablespoons of coconut oil (crisco may work here as well, but I didn’t try). Microwave for 30 seconds, then 15 second increments, stirring each time. Heat until very smooth and fairly runny. (We want a really thin coat of chocolate on these!)
12. Gently hold on to each cake and dip the “bottoms” into the chocoalte. Flip over onto a baking sheet to let dry. Continue with each cake. After you’ve dunked each cake you can throw them in the freezer for a bit to speed up the drying process as I did because I have no patience when it comes to Ding-Dongs.
13. Once the bottom is hardened set that side down on a fork over the chocolate bowl and spoon on chocolate to cover the rest of the cake. Let dry then ice with some swirls of white frosting (I used store purchased!) to finish the look!
Note: details for making cake pops found here