Ding Dong Cake is a rich, decadent dessert inspired by the classic Hostess snack cake. It features layers of moist chocolate cake, a creamy filling, and a smooth chocolate ganache coating. This homemade version elevates the nostalgic treat into a show-stopping dessert perfect for birthdays, celebrations, or simply indulging in a chocolate lover’s dream. The combination of fluffy cake, sweet filling, and glossy ganache makes every bite irresistible.
Ingredients:
For the Cake:
- 1½ cups unsalted butter, softened
- 2½ cups granulated sugar
- 2 large eggs
- 1½ cups all-purpose flour
- ½ cup unsweetened dark chocolate cocoa powder
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup strong brewed coffee
- 1½ cups milk
For the Cream Filling:
- 5 tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
For the Chocolate Ganache:
- 1 bag (12 oz) semi-sweet chocolate morsels
- 1¼ cups heavy whipping cream
Instructions:
- Prepare the Cake Batter:
- Preheat the oven to 350°F (175°C).
- Grease two 9-inch cake pans with baking spray.
- In a bowl, whisk together flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
- In a separate bowl, mix coffee and milk.
- In a large mixing bowl, beat butter and sugar for 5 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients, alternating with the coffee-milk mixture, mixing until smooth.
- Divide the batter evenly between the cake pans and bake for 25 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
- Make the Cream Filling:
- In a small saucepan, whisk together flour and milk until smooth.
- Cook over medium heat, stirring constantly, until thickened like pudding.
- Remove from heat and stir in vanilla extract. Let cool completely.
- In a mixing bowl, beat butter and sugar until light and fluffy (about 4 minutes).
- Slowly add the cooled milk mixture, beating until it reaches a whipped cream-like texture.
- Prepare the Ganache:
- In a microwave-safe bowl, combine chocolate morsels and heavy cream.
- Heat for 1 minute, then stir until smooth. If needed, heat for another 15–30 seconds but do not overheat.
- Assemble the Cake:
- Place one cooled cake layer on a serving plate.
- Spread all of the cream filling evenly over the cake.
- Place the second cake layer on top.
- Pour the chocolate ganache over the cake, using a spatula to spread it evenly over the top and sides.
- Let the ganache set for 15 minutes before slicing and serving.
Tips for the Best Ding Dong Cake:
- Use strong brewed coffee to enhance the chocolate flavor.
- Chill the cream filling slightly before spreading to make assembly easier.
- Let the ganache cool slightly before pouring to achieve a smooth finish.
Variations:
- Peanut Butter Twist: Add ½ cup peanut butter to the cream filling for a nutty flavor.
- Mint Chocolate Version: Stir ½ teaspoon peppermint extract into the ganache for a refreshing twist.
- Extra Fudgy: Use dark chocolate ganache for a richer taste.
This Ding Dong Cake is a nostalgic yet elevated dessert that brings joy with every bite. Try it out and let me know how it turns out! 😋