INGREDIENTS
For the Chocolate Cake:
- 1 box devil’s food cake mix (plus ingredients listed on box: eggs, oil, water)
For the Cream Filling:
- 5 tablespoons all-purpose flour
- 1 cup milk
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1½ cups semi-sweet chocolate chips
- ¾ cup heavy cream
- 1 tablespoon butter (optional, for shine)
INSTRUCTIONS
- 🧁 Bake the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare cake mix according to box instructions.
- Divide batter evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Let cakes cool completely, then level the tops if needed.
- 🍦 Make the Cream Filling:
- In a small saucepan, whisk flour and milk over medium heat until it thickens like a pudding. Stir constantly.
- Remove from heat and let cool completely (very important!).
- In a large bowl, beat butter and sugar until light and fluffy (about 3–5 minutes).
- Add cooled flour mixture and vanilla. Beat until fluffy and no gritty sugar remains.
- 🎂 Assemble:
- Place one cake layer on a plate. Spread the cream filling evenly over the top.
- Place the second cake layer on top. Chill for 15–30 minutes to set.
- 🍫 Make the Ganache:
- Heat heavy cream until just simmering. Pour over chocolate chips in a bowl.
- Let sit for 2–3 minutes, then stir until smooth. Add butter for shine, if desired.
- Pour ganache over the cake, letting it drip down the sides.
- ❄️ Chill and Serve:
- Refrigerate until ganache is set, about 30–60 minutes.
- Slice and enjoy! Tastes like a giant Hostess Ding Dong.
Would you like a version from scratch without a cake mix, or a gluten-free option?