Giant Ding Dong Cake

Giant Ding Dong Cake

3 squares unsweetened chocolate
1/2 cup butter, softened
2 1/2 cups firmly packed light brown sugar
3 eggs
1 1/2 teaspoons vanilla
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sifted cake flour
1 cup sour cream
1 cup boiling water

Melt chocolate in small saucepan over very low heat
Grease well and flour 3 9 inch cake pans.
Beat butter until smooth in large bowl with electric mixer.  Add sugar  and eggs; beat on high speed until light and fluffy, about 5 minutes.
Beat in vanilla and chocolate with mixer on low speed, then add baking soda and salt.  Add flour alternately with sour cream, beating in low speed until smooth.  Pour in boiling water; stir with a spoon until well blended.  Pour into prepared pans.

Bake in over 350 degrees for 30-35 minutes or until center springs back when touched lightly with fingertip.  Cool in pans on wire rack 10 minutes.  Remove from pans; cool completely.

Filling:
6 or 8 ounces softened cream cheese
2 cups whipping cream
sugar
vanilla

Whip cream cheese until smooth and creamy.  Add whipping cream and continue beating until desired stiffness.  Add vanilla and sweeten to taste.

Ganache:
1/2 cup sugar
1/2 cup whipping cream
2 squares unsweetened chocolate
1/2 bar German chocolate
a few grains of salt

Stir together sugar, salt and 1/4 cup cream in a small saucepan.  Cook over medium-low heat until sugar dissolves.  Add chocolate and stir constantly until dissolved.  Add remaining cream.  Gananche will be quite thin, and will thicken as it cools.  When completely cool, pour over the cake and smooth on the sides.  Refrigerate cake until serving.