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Ding Dong Cake – Dark chocolate cake layers filled with a cream filling (just like ding dong) frosted in a semi sweet ganache.
Dust off your offset spatula and your DeLorean, because I am transporting you back to your childhood. Remember how lucky you felt when you reached into your lunch and your Mom packed you some Hostess Ding Dong Snack cakes? There is no better feeling on earth. Time to recreate that magic with a little ermine frosting (light and fluffly, and it start with being cooked on the stove!) set between two rich chocolate cake layers and a coating of rich chocolate ganache that covers every edge of the cake.
This is by far my favorite chocolate cake recipe that I have made so far. This Ding Dong Cake is so go that you will skip the individual slices and just eat the entire cake.
Need more chocolate cake recipes?
- Best Chocolate Fudge Cake With Fudge Frosting
- Easy 9 x13 Chocolate Cake With Buttermilk
- Chocolate Cake With Peanut Butter Frosting
Why I love this cake
Take me back to my childhood-Some days, life is hard. Your moist chocolate cake tastes like you forgot all the wet ingredients and you forgot to buy more parchment paper (first world problems am I right?). This cake will bring you back to a time when naps were enforced.
Teach me something new-I remember making ermine filling in culinary school, but that was like a million recipe card ago. While I was working on it, it made me remember how the best way to bake is always experimenting with something for the first time. When you are making this, remember to beat the ermine frosting in a large mixing bowl of a stand mixer at a high speed.
Its a Homemade Ding Dong CakeRecipe-Honestly, what else can I say. From the top of the cake to the bottom, this cake is phenomenal. It took all my will power to not just eat the cake batter mixed with that ermine filling. The hardest part of this cake will be letting the cake cool and not just eating the whole cake straight out of the oven.
The coating of rich chocolate ganache-Guys. I could eat a whole cake that was just dark chocolate ganache (and maybe some whipped cream on top). This cake is for any chocolate lover (and any secret chocolate lover who claims to not like dark chocolate to seem unique).
Grocery Store List For Ding Dong Cake
Second, here are some key ingredients that you will need that you might not have! For a full list of ingredients, please check out the recipe card below!
Dark Chocolate Chips-Do you get tired of me saying this? DARK CHOCOLATE IS WHAT YOU SHOULD BE BAKING WITH. Desserts are all inherently sweet and combine that with a sweet milk chocolate and you will lose that delicious chocolate flavor in all that sweetness.
Large Eggs-I’ll say it again in case you are new. Get those eggs room temperature. Always room temperature.
Cocoa Powder-I use King Arthur’s Triple Cocoa Blend. Don’t ask me what the triple means, but all I can say is that it takes any cake batter from zero to hero. The chocolate flavor is out of this world good. This is one of the dry ingredients you need to be high quality.
Buttermilk-Make it full fat and make sure it is room temperature.
Heavy Cream-This is for the ganache. Make sure it is full fat. If we wanted a low-fat food, we would eat celery.
Vanilla Extract-This is one of my secrets to a rich chocolate cake. The vanilla works with the dark chocolate and something magical happens.
Vegetable Oil- Not super fun, but very necessary. I am begging you to not use avocado oil or olive oil. The oil needs to have a neutral flavor. Olive oil does not go with a Ding Ding.
Whole Milk-Similar to the Heavy Cream and Buttermilk, get whole fat. It was a hard week and you deserve it (Insert Napoleon Dynamite reference here).
How to make the best chocolate cake
This chocolate cake recipe doesn’t require a mixer and can be made with one bowl! It is simple and at the same time, one of my favorite recipes!
- Preheat the oven to 325 degrees F. Spray two 8-inch cake pans with cooking spray and line with parchment paper. Spray again. Set aside.
- In a stand mixer fitted with the paddle attachment, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low until evenly combined.
- In a small bowl, whisk together eggs, buttermilk, hot water, vanilla extract, and vegetable oil until evenly combined.
- With the mixer on low speed, pour the liquid ingredients into the dry ingredients and mix just until combined. Scrape the bottom of the bowl to ensure even mixing.
- Divide the batter between the prepared pans and bake for 30-33 minutes. Check for doneness with a toothpick, aiming for a few crumbs. Cool in the pans for 15 minutes, then transfer to a rack to cool completely.
- Level the cake tops if needed, wrap in plastic, and freeze for frosting.
Tips for making this recipe
Lastly, here is my advice when it comes to making this recipe! Feel free to listen to none or all! Whatever you want you want.
- The chocolate cake is really easy to make! Use a high quality dark chocolate cocoa powder. I really like to use King Arthurs Triple Cocoa Blend.
- Let the cakes be room temperature when you start stacking and assembly. If they are warm they will melt the frosting.
- Level the cakes if they need it, my favorite leveler is right here.
- When making the boiled milk frosting, stir the milk and flour mixture together evenly with a whisk. It might start clumping, pick up the speed of whisking and it will remove the clumps.
- When making the ganache, after your ganache is made, line a sheet pan with parchment paper, and evenly spread it across the parchment paper. Place in fridge for no more than 10 minutes.
- Break up doing the cakes into two different days if you are feeling overwhelmed. This will make everything go by much much easier.
Frequently asked questions – Ding Dong Cake
Can I use regular cocoa powder instead of dark cocoa powder?
Yes, you can substitute regular cocoa powder if dark cocoa powder is not available. However, it may slightly affect the flavor and color.
Is it necessary to use hot water or hot chocolate in the cake batter?
Yes, hot water or hot chocolate helps to enhance the chocolate flavor and contributes to the moistness of the cake. It’s a crucial step in the recipe
How long should I let the milk and flour mixture cool for the filling?
Allow the milk and flour mixture to cool to room temperature, which typically takes about 15 minutes.
Storing and freezing
To maintain freshness, tightly wrap the Ding Dong Cake in plastic wrap or aluminum foil, ensuring it’s well-sealed. Place it in an airtight container or a resealable plastic bag before refrigerating, and bring it to room temperature before serving.
Freezing
To freeze the Ding Dong Cake, first ensure it’s fully cooled. Wrap it securely in layers of plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped cake in an airtight container or a resealable plastic bag before freezing for up to three months; thaw in the refrigerator before serving.
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Ding Dong Cake
Dark chocolate cake layers filled with a cream filling (just like ding dong) frosted in a semi sweet ganache.
Course cake
Cuisine American
Keyword chocolate, ding dong, cake
Servings 16 Slices
Author Molly Murphy
Ingredients
For the Cake:
- 3 eggs room temperature
- 1 cup buttermilk room temperature
- 1 cup hot water or hot chocolate
- ½ cup vegetable oil
- 2 cups all-purpose flour spooned and leveled
- 1 ¾ cups granulated sugar
- ¾ cup dark cocoa powder King Arthur is my favorite
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon pure vanilla extract
For the Filling:
- 1 cup whole milk
- 5 tablespoons all-purpose flour
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
For the Chocolate Ganache:
- 2 cups semisweet chocolate chips or chopped chocolate
- 1 ½ cups heavy cream
US Customary – Metric
Instructions
Preheat the oven to 325 degrees F. Spray two 8-inch cake pans with cooking spray and line with parchment paper. Spray again. Set aside.
In a stand mixer fitted with the paddle attachment, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low until evenly combined.
In a small bowl, whisk together eggs, buttermilk, hot water, vanilla extract, and vegetable oil until evenly combined.
With the mixer on low speed, pour the liquid ingredients into the dry ingredients and mix just until combined. Scrape the bottom of the bowl to ensure even mixing.
Divide the batter between the prepared pans and bake for 30-33 minutes. Check for doneness with a toothpick, aiming for a few crumbs. Cool in the pans for 15 minutes, then transfer to a rack to cool completely.
Level the cake tops if needed, wrap in plastic, and freeze for frosting.
For the Filling:
In a saucepan over medium heat, whisk together milk and flour. Cook until thickened, resembling a very thick pudding. Remove from heat and cool to room temperature.
In a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy. Scrape down the sides.
Switch to the whisk attachment, add the cooled milk mixture. Beat until light and fluffy. Add vanilla and salt, then mix on high for 7-8 minutes until smooth.
For the Ganache:
Heat cream until hot and slightly bubbly in the microwave-safe bowl. Add chocolate, let it sit for 3 minutes, then stir until smooth.
Allow ganache to firm up to a spreadable consistency.
You want the ganache to start to firm up to resemble a butter spread. You can either let it sit at room temperature, or line a sheet pan with parchment paper, and even spread the ganache on top and place it in the freezer for no more than minutes! Then you are ready to frost.
Assembly:
Ensure cake layers are completely cooled. Level if necessary.
Place the first layer bottom side down and spread a generous layer of creme filling.
Repeat with the second layer bottom side up.
Apply ganache around the cake with an offset spatula, scraping excess with a cake scraper.
Serve at room temperature.
