dessertcakebaking
Ding Dong Cake
This decadent Ding Dong Cake will remind you of childhood! Transform the classic treat into layers of homemade chocolate cake, cream filling, and chocolate ganache glaze.
From YouTube · Oct 15, 2024
This decadent Ding Dong Cake will remind you of childhood! Transform the classic treat into layers of homemade chocolate cake, cream filling, and chocolate ganache glaze.
20 min
Prep time
30 min
Cook time
3 hr 10 min
Total time
8
Yield
Ingredients
18 ingredients- 1¾ cups all-purpose flour ((210g))
- 1¾ cups granulated sugar ((350g))
- ¾ cups unsweetened cocoa powder ((75g))
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (room temperature (240ml))
- ½ cup vegetable oil ((120ml))
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- ¾ cup very hot coffee ((90ml))
- 1 cup granulated sugar ((200g))
- ⅓ cup all-purpose flour ((40g))
- 1 cup whole milk ((240ml))
- 1 teaspoon vanilla extract
- 1 cup unsalted butter (softened (226g))
- 1½ cups semisweet chocolate ((chopped bars or chips), (8 ounces//226g))
- ¾ cup heavy whipping cream ((90ml))
Equipment
- oven
- mixing bowls
- whisk
- cake pans
- toothpick or cake tester
- heatproof bowl
- spatula
Method
10 steps- Preheat oven to 350°F (177°C).
- In a large bowl, whisk together 1¾ cups all-purpose flour, 1¾ cups granulated sugar, ½ teaspoon salt, ¾ cups cocoa powder, 1½ teaspoons baking powder, and 1 teaspoon baking soda.
- In a separate bowl, combine 2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, and 2 teaspoons vanilla extract. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Add ¾ cup hot coffee gradually, stirring continuously until the batter is smooth.
- Pour the batter into prepared cake pans and bake for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes are baking, prepare the cream filling and ganache.
- For the cream filling, beat 1 cup softened unsalted butter until creamy, then gradually add 1 cup milk, 2-3 tablespoons at a time, mixing well after each addition.
- For the ganache, heat ¾ cup heavy whipping cream until just boiling, then pour over 1½ cups chopped chocolate. Let sit for 2-3 minutes, then stir until smooth.
- Allow the cakes to cool completely before assembling. Spread the cream filling between layers, then cover with the chocolate ganache.
Helpful tips
- Use room temperature eggs and dairy for better mixing.
- Gradually add hot coffee to the batter to prevent curdling.
- Let the cooked filling and ganache cool to room temperature before assembling.
- Cover the cake with ganache once cooled for a smooth finish.
Storage
Store in an airtight container in the refrigerator.
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