Ding Dong Cake Recipe
Indulge in the rich, chocolatey goodness of Ding Dong Cake with its moist cake layers, creamy filling, and luscious ganache. This cake is a showstopper dessert that will leave your taste buds craving for more with every bite.
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Servings: 12 slices
Ingredients
Cake
- 1 ¾ cups All-Purpose Flour
- 2 cups White Sugar
- ¾ cup Unsweetened Cocoa Powder
- 2 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Salt
Filling
- 5 tbsp All-Purpose Flour
- 1 cup Whole Milk
- 1 tsp Pure Vanilla Extract
- 2 sticks Sweet Cream Butter
- 1 cup White Sugar
Ganache
- 1 16 oz bag Semi-Sweet Chocolate Chips
- 2 cups Heavy Cream
Instructions
- Indulge in the rich, chocolatey goodness of Ding Dong Cake with its moist cake layers, creamy filling, and luscious ganache. This cake is a showstopper dessert that will leave your taste buds craving for more with every bite.
- Preheat the oven to 350 degrees. Prepare two 8 x 3 inch round pans with nonstick baking spray. Line the bottom of the pans with parchment paper.
- Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl. In a separate bowl, combine buttermilk, oil, eggs, and vanilla. Slowly add the wet ingredients to the dry ingredients while mixing on low speed. Mix in the coffee until well combined. Pour the batter into the prepared cake pans. Bake for 30-40 minutes or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 30 minutes, then transfer to a cooling rack.
- Whisk milk and flour in a saucepan, then cook until thickened. Remove from heat and add vanilla extract. In a separate bowl, cream butter and sugar until fluffy. Slowly add the milk mixture and beat until creamy.
- Place chocolate chips in a bowl. Heat the heavy cream until simmering, then pour over the chocolate chips. Allow the mixture to sit for 2 minutes until the chocolate melts and thickens.
- Place one cake layer on a plate. Spread the filling over the layer. Top with the second cake layer and refrigerate until chilled. Pour the ganache over the cake and spread evenly.
Notes
To store Ding Dong Cake, keep it refrigerated in an airtight container to maintain its freshness. It can also be frozen for longer storage. When ready to enjoy, thaw in the refrigerator and serve chilled.
Variations and Substitutions:
- Chocolate Variation: Substitute the semi-sweet chocolate chips with dark or milk chocolate for a different flavor profile.
- Nutty Twist: Add chopped nuts like walnuts or almonds to the filling for a nutty crunch.
- Fruit Infusion: Layer sliced strawberries or raspberries between the cake and filling for a fruity addition.
- Gluten-Free Option: Use gluten-free all-purpose flour for a gluten-free version of the cake.
- Chocolate Variation: Substitute the semi-sweet chocolate chips with dark or milk chocolate for a different flavor profile.
- Nutty Twist: Add chopped nuts like walnuts or almonds to the filling for a nutty crunch.
- Fruit Infusion: Layer sliced strawberries or raspberries between the cake and filling for a fruity addition.
- Gluten-Free Option: Use gluten-free all-purpose flour for a gluten-free version of the cake.
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