Name: Salted Caramel "Ding Dong" Cake
Yield: 12 Servings
Ingredients: Nonstick vegetable oil spray; 1 cup natural unsweetened cocoa powder; 4 ounces semisweet or bittersweet chocolate, chopped; 1 cup hot strong coffee; 3/4 cup buttermilk; 1 1/2 teaspoons vanilla extract; 2 cups cake flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 2 cups sugar; 1 cup (2 sticks) unsalted butter, room temperature; 3 large eggs; 9 ounces semisweet or bittersweet chocolate, chopped; 1 1/8 teaspoons kosher salt; 1 cup sugar; 1 1/2 cups heavy cream; 1 teaspoon vanilla extract; 1 1/4 teaspoons unflavored gelatin; 1 1/2 cups chilled heavy cream; 1/2 cup powdered sugar; 1 vanilla bean, split lengthwise; Flaky sea salt (such as Maldon); Two 9-inch-diameter cake pans with 2-inch-high sides; a 9-inch-diameter springform pan

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Alison Roman, Janet McCracken

It may look like a giant lunch-box treat, but an ultra-smooth ganache and a final flourish of crunchy sea salt make this one elegant cake.

Recipe notes