Ding Dong Cake is a chocolate lover’s dream: two layers of moist, fudgy chocolate cake sandwich a thick, fluffy vanilla cream filling, all cloaked in a glossy, silky chocolate ganache. It’s a grown-up version of the beloved childhood treat, with deeper flavor, better texture, and a stunning presentation. Whether for birthdays, holidays, or just because, this cake is guaranteed to w
Ingredients:
For the Chocolate Cake:
- 1½ cups unsalted butter, softened
- 2½ cups granulated sugar
- 2 large eggs
- 1½ cups all-purpose flour
- ½ cup unsweetened dark cocoa powder
- ½ tsp kosher salt
- 1 tsp baking soda
- ½ tsp baking powder
- ½ cup strong brewed coffee (cooled)
- 1½ cups milk
For the Cream Filling (Ermine Frosting):
- 5 tbsp all-purpose flour
- 1½ cups milk
- 1 tsp vanilla extract
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
For the Chocolate Ganache:
- 1 bag (12 oz) semi-sweet chocolate chips or morsels
- 1¼ cups heavy cream
Instructions:
1. Bake the Cake Layers
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, cocoa powder, salt, baking soda, and baking powder.
- In a separate bowl, cream butter and sugar for 5 minutes until light and fluffy.
- Beat in eggs one at a time.
- Alternate adding the dry ingredients and the coffee-milk mixture to the butter mixture, starting and ending with dry ingredients.
- Beat for 2–3 minutes until fluffy.
- Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
2. Make the Cream Filling
- In a small saucepan, whisk flour and milk until smooth. Cook over medium heat, whisking constantly, until thick like pudding (about 5 minutes).
- Remove from heat and stir in vanilla. Let cool completely.
- In a mixing bowl, beat butter and sugar until light and fluffy (about 4 minutes).
- Slowly add the cooled flour mixture and beat until it resembles whipped cream. Don’t worry if it looks curdled at first—keep beating!
3. Make the Ganache
- Place chocolate chips in a heat-safe bowl.
- Heat heavy cream in the microwave or on the stove until just simmering.
- Pour hot cream over chocolate and let sit for 2 minutes.
- Stir until smooth and glossy. Let cool slightly before using.
4. Assemble the Cake
- Place one cake layer on a serving plate.
- Spread all of the cream filling evenly over the top.
- Place the second cake layer on top and gently press down.
- Pour ganache over the top, using a spatula to spread it over the sides.
- Let set at room temperature for 15–20 minutes, or refrigerate to firm up.
Tips & Variations:
- Use cake mix: For a shortcut, use a Devil’s Food cake mix and follow the box instructions.
- Add espresso powder: Enhance the chocolate flavor by adding 1 tsp espresso powder to the batter.
- Make ahead: The cake can be made a day in advance and stored in the fridge. Bring to room temperature before serving.
- Freeze slices: Wrap individual slices in plastic wrap and freeze for up to 2 months.
Why You’ll Love It:
- Nostalgic flavor: Just like the snack cake, but richer and more indulgent.
- Creamy center: The ermine frosting is light, fluffy, and not overly sweet.
- Elegant finish: The ganache gives it a bakery-worthy look and taste.
- Perfect for celebrations: A guaranteed crowd-pleaser for any occasion.
This Ding Dong Cake is a celebration of chocolate, cream, and childhood memories—reimagined for the grown-up palate. Want to take it even further? Try adding a layer of raspberry jam or peanut butter between the cake and cream for a fun twist!