Whipped Ganache Devil Dogs

The 4th of July is just a few days away.  These Whipped Ganache Devil Dogs would make a welcome addition to any celebration.  I’ve added red, white and blue sprinkles to help celebrate the July 4th festivities but the sprinkles are totally optional.

Whipped Ganache Devil Dogs | Bakewell Junction

I felt that my Devil Dogs could have used more filling, so I’ve modified the filling recipe to increase the amount of whipped ganache.  I might have to make some of the ganache by itself, so I can eat it with a spoon.

Mmm, whipped ganache.

Whipped Ganache Devil Dogs

Yield:  15 – 18 cake sandwiches                Cook Time:  12 – 14 minutes

Ingredients:

Cakes:

• 2 cups all-purpose flour
• 1 cup packed light-brown sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg, lightly beaten
• 6 tablespoons unsalted butter, melted

Whipped Ganache Filling:

• 3 cups milk chocolate chips (I used Guittard – yum)
• 1 1/2 cups heavy whipping cream
• 3 tablespoons butter
• 1 1/2 teaspoons vanilla

Directions:

Step 1:  For the cakes:  Pre-heat oven to 350 degrees.  Line two cookie sheets with parchment paper.

Step 2:  Whisk together the first five ingredients for the cake to combine.  Stir in the remaining three ingredients until moistened.

Step 3:  Transfer the mixture into a large Ziploc plastic bag.  Cut a 1/2 inch from the corner of the bag.  Pipe 3 1/2  by 1 inch logs, about 2 inches apart on the cookie sheets.  There should be approximately 12 per cookie sheet.  Bake 12 – 14 minutes.  The cakes should be firm to the touch.  Cool on wire racks.

Step 4:  For the whipped ganache:  Melt the chocolate chips with all the other ingredients in a medium microwave safe bowl.  Begin by heating the ingredients for 30 seconds in the microwave.  Stir the ingredients.  If the chocolate hasn’t melted, microwave in additional 10 second intervals while stirring in between each one until the chocolate has melted.  Don’t overheat the chocolate.  Alternatively, you could use a double boiler to melt the chocolate.  Stir the mixture until it’s completely combined and smooth.  Set aside to cool.

Step 5:  While the ganache cools, place a mixing bowl in the freezer.  When the ganache has completely cooled, transfer the mixture to the chilled bowl and beat on high using an electric mixer.  I used my portable mixer.  The mixture will become much lighter in color and when you see soft peaks, stop mixing.  This whipped ganache is delicious but don’t eat it all with a spoon.

Step 6:  Pair together like sized cakes.  Using a spatula, spread about 2 – 3 tablespoons of the filling on the flat side of one of the paired cakes and top with the second cake, flat side down.  Repeat with remaining cakes.  Serve chilled.

Tips:  Store in a sealed container in the refrigerator.

Enjoy!!!

Cakes adapted from Family Circle.
Whipped Ganache recipe adapted from Simply Gloria, Dark Chocolate Cake with Whipped Ganache Frosting.

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