Prep Time: 1 hr | Cook Time: 25 mins | Total Time: 1 hr 25 mins
This decadent, rich Ding Dong Cake with a heavenly creamy filling and chocolate ganache is to die for! A two-layer cake with cream filling covered in chocolate that is perfect for all occasions.
Ingredients
Cake:
2 large eggs
½ c. unsalted butter softened
1 ½ c. granulated sugar
1 ½ c. all-purpose flour
½ tsp baking powder
1 tsp baking soda
½ c. strong brewed coffee cooled
½ c. milk
½ c. unsweetened dark chocolate cocoa powder
½ tsp kosher salt
Cream filling:
1 c. unsalted butter, softened
1 c. milk
1 tsp vanilla extract
1 c. granulated sugar
5 tbsp all-purpose flour
Ganache:
1 ¼ c. heavy whipping cream
1 bag (12 ounces) semi-sweet chocolate morsels
How to make Ding Dong Cake
Cake:
Step 1: Using a baking spray, grease two 9-inch cake pans and set them aside.
Step 2: Prepare the oven and preheat it to 350 degrees F.
Step 3: Place the flour, cocoa, salt, baking soda, and baking powder in a bowl. Mix well until combined and set aside.
Step 4: Mix the cooled coffee with milk in a measuring cup and set aside.
Step 5: Beat the butter and sugar in a large mixing bowl for about 5 minutes using an electric mixer. Add the eggs, a piece at a time, beating every after each addition. Then, add in the dry ingredients in about 3 additions alternately with the coffee/milk mixture.
Step 6: Beat the cake mixture after all the ingredients are added for approximately 2 to 3 minutes or until fluffy.
Step 7: Into the prepared pans, evenly divide the cake batter. Place in the preheated oven and bake for about 25 minutes. When done, remove from the oven and let the cakes cool in the pan for about 10 minutes before inverting them on a wire rack to fully cool.
Cream filling:
Step 8: Whisk the flour and milk in a small saucepan until the lumps are gone. Adjust the heat to medium. Keep whisking until the mixture is thick like a pudding. Take off the heat, then stir in the vanilla. Let the mixture cool completely.
Step 9: Combine the butter and sugar in a mixing bowl, beating for about 4 minutes until light and fluffy. Then, gradually add in the cooled milk mixture, beating until well incorporated. You know it’s done when the texture of the filling is like whipped cream.
Ganache:
Step 10: Mix the semi-sweet chocolate with heavy cream in a microwave-safe glass bowl. Heat for about a minute in the microwave then stirs until smooth. Make sure to not overheat the mixture.
To assemble:
Step 11: On a cake plate, place the first cake layer. Top it with the cream filling, then put the second cake layer on top.
Step 12: Over the cake, gradually pour the ganache using an offset spatula. Let the ganache sit for approximately 5 minutes before slicing the cake. Enjoy!
Nutrition Facts:
Yield: 16, Serving Size: 1 slice
Amount Per Serving: Calories: 462Total Fat: 28gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 92mgSodium: 198mgCarbohydrates: 50gFiber: 1gSugar: 37gProtein: 4g
Ingredients
- Cake:
- 2 large eggs
- ½ c. unsalted butter softened
- 1 ½ c. granulated sugar
- 1 ½ c. all-purpose flour
- ½ tsp baking powder
- 1 tsp baking soda
- ½ c. strong brewed coffee cooled
- ½ c. milk
- ½ c. unsweetened dark chocolate cocoa powder
- ½ tsp kosher salt
- Cream filling:
- 1 c. unsalted butter, softened
- 1 c. milk
- 1 tsp vanilla extract
- 1 c. granulated sugar
- 5 tbsp all-purpose flour
- Ganache:
- 1 ¼ c. heavy whipping cream
- 1 bag (12 ounces) semi-sweet chocolate morsels
Instructions
Cake:
Step 1: Using a baking spray, grease two 9-inch cake pans and set them aside.
Step 2: Prepare the oven and preheat it to 350 degrees F.
Step 3: Place the flour, cocoa, salt, baking soda, and baking powder in a bowl. Mix well until combined and set aside.
Step 4: Mix the cooled coffee with milk in a measuring cup and set aside.
Step 5: Beat the butter and sugar in a large mixing bowl for about 5 minutes using an electric mixer. Add the eggs, a piece at a time, beating every after each addition. Then, add in the dry ingredients in about 3 additions alternately with the coffee/milk mixture.
Step 6: Beat the cake mixture after all the ingredients are added for approximately 2 to 3 minutes or until fluffy.
Step 7: Into the prepared pans, evenly divide the cake batter. Place in the preheated oven and bake for about 25 minutes. When done, remove from the oven and let the cakes cool in the pan for about 10 minutes before inverting them on a wire rack to fully cool.
Cream filling:
Step 8: Whisk the flour and milk in a small saucepan until the lumps are gone. Adjust the heat to medium. Keep whisking until the mixture is thick like a pudding. Take off the heat, then stir in the vanilla. Let the mixture cool completely.
Step 9: Combine the butter and sugar in a mixing bowl, beating for about 4 minutes until light and fluffy. Then, gradually add in the cooled milk mixture, beating until well incorporated. You know it’s done when the texture of the filling is like whipped cream.
Ganache:
Step 10: Mix the semi-sweet chocolate with heavy cream in a microwave-safe glass bowl. Heat for about a minute in the microwave then stirs until smooth. Make sure to not overheat the mixture.
To assemble:
Step 11: On a cake plate, place the first cake layer. Top it with the cream filling, then put the second cake layer on top.
Step 12: Over the cake, gradually pour the ganache using an offset spatula. Let the ganache sit for approximately 5 minutes before slicing the cake. Enjoy!
