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
- 1/2 cup unsalted butter (softened to room temperature)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened dark chocolate cocoa powder
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup strong brewed coffee (cooled)
- 1/2 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 1/4 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 1/2 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.
