If you’ve ever wished you could recreate the nostalgic magic of those classic chocolate snack cakes at home, then you’re in for a real treat with this Ding Dong Chocolate Cake with Cream Filling and Ganache Recipe. It’s a wonderfully rich, tender chocolate cake layered with a luscious cream filling and topped with a silky chocolate ganache, combining all the flavors and textures that make this dessert an absolute crowd-pleaser. Whether for a special occasion or a cozy treat, this cake is destined to become one of your favorites to bake and share.
Ingredients You'll Need
The beauty of this Ding Dong Chocolate Cake with Cream Filling and Ganache Recipe is how the ingredients are simple yet come together to create something truly delicious. Each element is purposefully chosen to build the flavor, moisture, and texture that give this cake its signature charm.
- Unsalted butter (softened to room temperature): Provides a rich, creamy base for both the cake and cream filling, enhancing moisture and tenderness.
- Granulated sugar: Sweetens the cake and cream filling perfectly without overpowering the chocolate flavors.
- Large eggs: Key for structure and binding the cake together as it bakes.
- All-purpose flour: Gives the cake body and helps create that soft crumb texture.
- Unsweetened dark chocolate cocoa powder: Delivers deep chocolate flavor and lovely color.
- Kosher salt: Balances sweetness and brings out the chocolate notes wonderfully.
- Baking soda & baking powder: Work together to create the perfect rise and lightness in the cake layers.
- Strong brewed coffee (cooled): Enhances the chocolate depth without tasting like coffee.
- Milk: Adds moisture and tenderness to ensure the cake isn’t dry.
- Vanilla extract: Adds warmth and rounds out all the flavors in the cake and filling.
- Semi-sweet chocolate morsels: The star of the ganache, providing smooth, creamy chocolate topping.
- Heavy whipping cream: Used in ganache for that glossy, luscious finish.
How to Make Ding Dong Chocolate Cake with Cream Filling and Ganache Recipe
Step 1: Preparing the Cake Batter
Start by preheating your oven to 350°F and preparing two 9-inch cake pans with baking spray. It's important to get this right so your cake layers come out perfectly shaped and easy to remove. Combine your dry ingredients — flour, cocoa, salt, baking soda, and baking powder — so that everything is evenly distributed. Separately, mix your cooled coffee with milk, which will give the cake an incredible moistness and subtle complexity.
Step 2: Mixing and Baking the Cake
Beat the softened butter with sugar for a good five minutes until it’s light and fluffy. This step might seem minor but is crucial for a tender crumb and a well-aerated cake. Add in the eggs one at a time to keep your batter from curdling. Slowly alternate adding your dry ingredients with the coffee-milk mixture to preserve the airiness. After mixing, divide the batter evenly into your pans and bake for about 25 minutes. Let the cakes cool slightly in the pans before transferring them to a wire rack to cool completely.
Step 3: Crafting the Cream Filling
For the iconic creamy layer, whisk flour into milk in a saucepan over medium heat until it thickens, resembling pudding. Once it cools, stir in vanilla extract for flavor. Then beat the butter and sugar until fluffy before slowly incorporating the cooled milk mixture. Even if the filling looks a bit curdled at first, keep beating until it transforms into a whipped, smooth texture just like the classic snack cake cream.
Step 4: Making the Chocolate Ganache
Combining the semi-sweet chocolate morsels with heavy cream in a microwave-safe bowl, heat gently and stir until silky and smooth. This ganache will create that glossy, luscious chocolate coat that sets this cake apart and makes every bite irresistible. Be careful not to overheat the chocolate to avoid burning or seizing.
Step 5: Assembling the Cake
Lay the first cake layer on your serving plate, then lavishly spread all the cream filling on top. Place the second cake layer gently over the cream. Finally, pour the ganache over the entire cake, smoothing it with an offset spatula to cover every inch. Let it set for about 15 minutes before slicing. This assembly technique ensures you get that perfect balance of cake, creamy middle, and rich topping in every forkful.
How to Serve Ding Dong Chocolate Cake with Cream Filling and Ganache Recipe
Garnishes
While this cake looks stunning as is, adding simple garnishes can elevate it even further. Consider a sprinkling of finely chopped nuts or a dusting of cocoa powder over the ganache to add texture and visual appeal. Fresh berries such as raspberries or strawberries also add a lovely tart contrast that brightens the richness beautifully.
Side Dishes
Enjoy this Ding Dong Chocolate Cake with Cream Filling and Ganache Recipe alongside a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert experience. A cup of hot coffee or black tea complements the chocolate flavors perfectly, cutting through the sweetness with just the right bitterness.
Creative Ways to Present
For a unique touch, serve individual slices on elegant dessert plates with a drizzle of caramel sauce or a sprinkle of flaky sea salt over the ganache. You can also turn this cake into mini individual cakes using muffin tins or cake rings for parties, offering personalized, delightful servings that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Leftover Ding Dong Chocolate Cake with Cream Filling and Ganache Recipe should be covered tightly and stored in the refrigerator. The cream filling keeps it fresh and moist, but chilling also protects the ganache from melting or becoming sticky. Allow it to come to room temperature before serving again for the best texture and flavor.
Freezing
You can freeze this cake for longer storage by wrapping individual slices or the whole cake in plastic wrap and placing it in an airtight container. Thaw in the refrigerator overnight to maintain the moist cream filling and ganache integrity. This makes it perfect for prepping ahead for celebrations or just saving a guaranteed delicious dessert for later.
Reheating
Since this cake is best enjoyed cool or at room temperature, avoid reheating it in the microwave, which can cause the ganache to separate and the cream to melt undesirably. Instead, let refrigerated slices sit out for 20 to 30 minutes before eating to bring back that perfect creamy consistency.
FAQs
Can I use regular cocoa powder instead of dark chocolate cocoa powder?
Yes, you can substitute with regular cocoa powder, but the flavor will be slightly lighter and less intense. The dark chocolate cocoa powder really adds depth and richness that make the cake authentically chocolaty.
Is the cream filling similar to buttercream?
While it includes butter, this cream filling is different from traditional buttercream. It has a pudding-like base mixed with whipped butter and sugar, resulting in a fluffier, lighter texture that perfectly mimics the classic Ding Dong snack cake filling.
Can I make this cake gluten-free?
To make a gluten-free version, use a gluten-free all-purpose flour blend that’s suitable for baking. Keep the other ingredients the same and watch the baking time closely, as some gluten-free flours can bake a bit differently.
How long does this cake stay fresh?
This cake stays fresh in the refrigerator for about 3 to 4 days. The cream filling is perishable, so it’s best enjoyed within this timeframe for optimal taste and safety.
Can I double the recipe for a larger cake?
Absolutely! Just double all ingredients and use larger or extra cake pans. Baking times may vary slightly, so check for doneness with a toothpick inserted into the center of the cake layers.
Final Thoughts
This Ding Dong Chocolate Cake with Cream Filling and Ganache Recipe is absolutely worth every minute you spend making it. It captures the nostalgia of a beloved snack with the charm and quality of a homemade cake, perfect for sharing with family and friends. Don’t hesitate to dive in and enjoy the delightful layers of chocolate and cream that make it so special — your taste buds will thank you for it!
Print
Ding Dong Chocolate Cake with Cream Filling and Ganache Recipe
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Ding Dong Cake is a rich, moist chocolate layer cake filled with a creamy, fluffy filling and topped with a luscious chocolate ganache. Inspired by the classic snack cake, this homemade version combines deep cocoa flavors with a smooth, vanilla cream center and a silky chocolate glaze for an indulgent dessert perfect for any celebration.
Ingredients
Cake
- ½ cup unsalted butter (softened to room temperature)
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 ½ 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 (cooled)
- ½ cup milk
Cream Filling
- 5 tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup unsalted butter (softened to room temperature)
- 1 cup granulated sugar
Ganache
- 1 bag semi-sweet chocolate morsels (12 ounces)
- 1 ¼ cups heavy whipping cream
Instructions
- Prepare Cake Pans and Oven: Spray two 9-inch cake pans with baking spray and set aside. Preheat the oven to 350°F (175°C).
- Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, cocoa powder, kosher salt, baking soda, and baking powder. Set this dry mix aside.
- Combine Coffee and Milk: In a measuring cup, mix the cooled strong brewed coffee with ½ cup milk. Set this liquid mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with granulated sugar using an electric mixer for 5 minutes until light and fluffy. Add eggs one at a time, beating well after each addition.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the coffee and milk mixture, starting and ending with the dry ingredients. Mix in about three additions of each. Beat the batter for 2-3 minutes until fluffy, scraping down the sides as needed.
- Bake the Cake: Divide the batter evenly between the two prepared cake pans. Bake for 25 minutes until a toothpick inserted comes out clean. Remove from oven and cool in pans for 10 minutes, then invert onto cooling racks to cool completely.
- Prepare Cream Filling Base: In a small saucepan, whisk together 5 tablespoons of flour and 1 cup of milk until smooth. Heat over medium heat, whisking constantly until the mixture thickens to a pudding-like consistency. Remove from heat and stir in vanilla extract. Allow to cool completely.
- Make Cream Filling: In a mixing bowl, beat 1 cup softened butter with 1 cup granulated sugar until light and fluffy, about 4 minutes. Gradually add the cooled flour-milk mixture while beating. Continue beating until the filling is light and has a whipped cream-like texture, even if it appears slightly curdled at first.
- Prepare Ganache: Place semi-sweet chocolate morsels and heavy whipping cream in a microwave-safe glass bowl. Microwave on high for 1 minute, then stir until smooth. If necessary, heat in 15-30 second increments, stirring each time, being careful not to overheat. Set aside.
- Assemble Cake: Place one cake layer on a serving plate. Spread all of the cream filling evenly over this layer. Carefully place the second cake layer on top.
- Apply Ganache: Slowly pour the chocolate ganache over the top layer of the cake. Use an offset spatula to spread the ganache over the top and sides evenly. Allow the ganache to set for about 15 minutes before slicing and serving.
Notes
- Allow the cake layers to cool completely before assembling to prevent the cream filling from melting.
- The filling may look curdled at first when mixing but will smooth out as you continue beating.
- Use strong brewed coffee to deepen the chocolate flavor, but ensure it is cooled before adding to the batter.
- Do not overheat ganache as it can become grainy or burnt.
- For an extra moist cake, you can brush cake layers lightly with brewed coffee before adding filling.
- Store the cake covered in the refrigerator and bring to room temperature before serving for best texture.
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