Copycat Hostess Ding Dong Cake

Instructions

For the cake:

1. Spray one 9-inch cake pan with baking spray. Line the sides of the pan with parchment paper stripes. Set aside. Preheat oven to 350°F.
2. In a medium sized bowl (safe for the microwave) combine the chocolate with oil. Heat for 1 minute. Remove from the microwave and stir until smooth (you may need to heat for another 15-30 seconds). Remove and allow to cool.
3. Mix in the sugar, eggs. In a second bowl, blend flour and baking powder. Mix flour mixture with the egg mixture until well combined.
4. Pour the batter into the pan and bake for 15-20 minutes or until set. Cool completely.

For the cream filling:

1. Beat the cold whipping cream, milk and the pudding mix until medium-stiff peaks are formed.( Just stiff enough to stand up firmly but with a slight curl at the tip). About 3-4 minutes.

For the ganache:

1. In a glass bowl (safe for the microwave) combine semi sweet chocolate with heavy cream. Heat for 1 minute. Remove from microwave and stir in the butter until smooth (you may need to heat for another 15-30 seconds). Do not over heat. Set aside. 

To assemble:

1. Layer the cooled cake with all of the cream filling. Spread evenly. Refrigerate for one hour.
2. Pour slowly the ganache over the cake, using an offset spatula or a teaspoon to help cover the top. Allow to set, about 15 minutes. Keep in the fridge before serving. Transfer the cake to a cake plater and remove the parchment stripes. Slice and enjoy!