Ding Dong Cake

Make your cakes and let cool.

Begin making the ermine frosting.
Whisk together your flour and sugar in a medium saucepan over low heat.

Slowly add in your milk, whisk to combine. Bring the mixture to a simmer, whisk continuously until it is thick and pudding-like.

If your mixture has any lumps, place a colander on top of a heat-proof bowl and push your mixture through and into the bowl.

Cover the mixture with plastic wrap so that it is touching the surface without any air bubbles in between, this will prevent a skin from forming on the top of the mixture. Let cool completely to avoid melting your butter.

After the cake is cool, cut a hollow into the center, about 1/2 inch deep, leaving a ring around the outside.

Once the flour mixture is completely cool, finish making the ermine frosting.
Add your softened butter to the bowl of your stand mixer and whisk on high until very light and fluffy, about 2-3 minutes.

Once the butter is fluffy, place the cooled flour paste into a piping bag and slowly pipe it into your butter as your whip. Incorporating slowly ensures a smooth consistency.

Add in your vanilla and salt, then mix until everything is creamy. Use immediately.

Fill and cover the top of your cake with a generous amount of ermine frosting and top with the other cake. Smooth the sides with an offset spatula. Let sit a few minutes so the frosting can "set".

Move the cake to a cooling rack over a baking sheet.

Make the chocolate glaze (or a batch of ganache if you prefer) and pour it over. Work quickly; it will set up fast. Once the chocolate is set, move to a cake board.