Retro Ding Dong

Method

1. Cake: Sift cake mix to remove chocolate chips.
2. Combine cake mix, water, eggs and oil in a mixing bowl, scraping the sides to create a homogenous mixture.
3. Scale the batter into greased or paper 1/2 sheet pan.
4. Bake until the center of the cake springs back to the touch (approximately 25 minutes).
5. Un-mold cake and rack cool.
6. White Chocolate Mousse: Place 8 oz heavy cream in a saucepan and bring to a boil.
7. Pour over chocolate and gently whisk to incorporate.
8. Cool to room temperature.
9. Combine 4 oz whipped cream in a two stage mixing process.
10. Chocolate Ganache: Place the heavy cream and vanilla in a saucepan and bring to a boil.
11. Pour over chocolate and gently whisk to incorporate.
12. Cool to room temperature.
13. To Assemble: Cut out 3”x3” rounds of cake and pipe approximately 1 oz of white chocolate mousse into the center.
14. Place cakes on a wire rack and glaze with chocolate ganache.
15. Chill the cakes until the ganache is firm.
16. Garnish the top of each cake by piping milk chocolate in a thin stream.