If you have ever dreamed of biting into a cake that combines rich chocolate, fluffy marshmallow cream, and luscious ganache, the Chocolate Ding Dong Cake Recipe is your new best friend. This show-stopping dessert is like a nostalgic twist on a childhood favorite, transformed into a towering masterpiece that’s perfect for celebrations or anytime you need a seriously satisfying chocolate fix. From the moist and tender cocoa layers to the light, fluffy filling and shiny chocolate ganache glaze, every bite is pure joy.
Ingredients You’ll Need
This Chocolate Ding Dong Cake Recipe shines because of its simple, accessible ingredients that work magic together. Each element is essential: the cocoa powder and hot coffee enrich the cake’s chocolate depth, while the marshmallow creme in the filling adds an irresistibly fluffy sweetness. The ganache, made with heavy cream and chocolate chips, finishes the cake with a smooth, elegant touch.
- All-purpose flour (2 cups): The foundation for a tender yet sturdy cake crumb.
- Granulated sugar (2 cups): Sweetness that balances the cocoa and marshmallow flavors perfectly.
- Unsweetened cocoa powder (3/4 cup): Adds deep chocolate richness and color.
- Baking powder (2 teaspoons): Helps the cake rise to perfection with a light texture.
- Baking soda (1 1/2 teaspoons): Works with the buttermilk to create a tender crumb.
- Salt (1/2 teaspoon): Enhances the chocolate flavor and balances sweetness.
- Buttermilk (1 cup): Keeps the cake moist and adds a subtle tang.
- Vegetable oil (1/2 cup): Contributes to a moist, tender cake without heaviness.
- Large eggs (2): Bind the ingredients and provide structure.
- Vanilla extract (2 teaspoons): Adds warmth and depth to the flavor.
- Hot water or hot coffee (1 cup): Amplifies the chocolate notes and keeps batter smooth.
- Unsalted butter, softened (1/2 cup): For a creamy and fluffy filling texture.
- Vegetable shortening (1/2 cup): Ensures a stable, silky filling that holds its shape.
- Powdered sugar (1 cup): Sweetens the filling with a fine texture.
- Marshmallow creme (7 oz jar): The heart of the filling, dreamy and light.
- Heavy cream (1 cup): Creates a rich, glossy ganache.
- Semi-sweet chocolate chips (8 oz): The luscious base of the ganache with a balanced sweetness.
How to Make Chocolate Ding Dong Cake Recipe
Step 1: Prepare Your Cake Layers
Start by preheating the oven to 350°F (175°C) and greasing and flouring two 9-inch round cake pans. This is crucial to prevent sticking and ensure your cakes come out flawlessly. Combining your dry ingredients—flour, sugar, cocoa, baking powder, baking soda, and salt—creates the perfect base to which you’ll add your moist components.
Step 2: Mix Wet Ingredients and Combine
Whisk together buttermilk, vegetable oil, eggs, and vanilla extract, then add these to the dry ingredients. Mixing until smooth guarantees a uniform batter. Stirring in hot water or hot coffee last intensifies the chocolate flavor and loosens the batter for a beautifully tender crumb.
Step 3: Bake the Cakes
Divide the batter evenly into your prepared pans and bake for 30 to 35 minutes. Use a toothpick inserted into the center to check that it comes out clean. Let the cakes cool completely; this step is important so your filling and ganache won’t melt on contact.
Step 4: Prepare the Cream Filling
While the cakes cool, beat the softened butter and vegetable shortening until fluffy, then gradually add powdered sugar, marshmallow creme, and vanilla extract. Beat everything together until the filling is light, airy, and creamy—the perfect cloud-like layer between those rich chocolate rounds.
Step 5: Assemble the Cake
Spread the marshmallow filling generously on one cake layer, then gently place the second layer on top. Refrigerate the assembled cake for about 15 minutes. This helps the filling set and makes ganache application easier and neater.
Step 6: Make and Pour the Ganache
Heat heavy cream in a saucepan until just simmering but not boiling. Pour it over semi-sweet chocolate chips and let the mixture sit for a minute or two. Stir until smooth and glossy. Pour the ganache slowly over the chilled cake, letting it drip down the sides for that tempting, luscious finish. Chill the cake again until the ganache is set before slicing.
How to Serve Chocolate Ding Dong Cake Recipe
Garnishes
Enhance this Chocolate Ding Dong Cake Recipe with simple, elegant garnishes like fresh raspberries, a dusting of cocoa powder, or even a few toasted marshmallows toasted gently on top. These little touches add visual appeal and complement the flavors wonderfully.
Side Dishes
Serve this cake alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream to balance the richness. A cup of hot coffee or a cold milk glass makes for a cozy pairing that will keep everyone reaching for seconds.
Creative Ways to Present
For a fun party presentation, slice this cake into small squares and serve on individual plates with a drizzle of caramel or raspberry sauce. You can also turn it into cupcakes by baking the cake batter in muffin tins and topping each with the marshmallow filling and ganache.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate Ding Dong Cake Recipe covered tightly in the refrigerator. The ganache and filling hold up well for up to 4 days, ensuring each slice stays moist and flavorful.
Freezing
If you want to prepare this cake in advance, wrap it securely in plastic wrap then aluminum foil and freeze for up to one month. Thaw overnight in the fridge for best texture and taste.
Reheating
Although this cake is best enjoyed chilled, you can warm individual slices slightly in the microwave (about 10-15 seconds) to soften the ganache and enhance the gooey filling experience without losing texture.
FAQs
Can I use regular milk instead of buttermilk?
Yes, but for every cup of buttermilk called for, add 1 tablespoon of lemon juice or white vinegar to a cup of milk and let it sit for 5 minutes before using. This homemade substitute mimics the acidity that tenderizes the cake.
Is coffee necessary in the recipe?
The hot coffee or water is optional but highly recommended because it intensifies the chocolate flavor and keeps the batter smooth. If you dislike coffee, hot water will work just fine.
Can I make the filling without shortening?
Using shortening helps the filling hold its shape firmly, especially at room temperature. You can substitute with all butter, but the filling may be softer and less stable.
How do I know when the cake layers are done?
Insert a toothpick into the cake center; if it comes out clean or with a few moist crumbs, the cakes are done. Avoid overbaking to keep the layers tender and moist.
Can this recipe be made into cupcakes?
Absolutely! Bake the batter in lined muffin tins for about 18-22 minutes. Top with the marshmallow filling and ganache for perfect miniature versions of this delicious cake.
Final Thoughts
Now that you’ve got the full scoop on this incredibly delicious and nostalgic Chocolate Ding Dong Cake Recipe, it’s time to dig in and delight your senses. Whether for a special occasion or simply to brighten your day, this cake promises to impress with every rich, fluffy, and melt-in-your-mouth bite. I can’t wait for you to try it and make it your own favorite chocolate indulgence.
Print
Chocolate Ding Dong Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours (including cooling and chilling times)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Chocolate Ding Dong Cake combines moist chocolate layers with a fluffy marshmallow cream filling and a rich chocolate ganache topping. Inspired by the classic Ding Dong snack cake, it features a tender cocoa-infused cake, a luscious creamy center, and a shiny, smooth ganache glaze that’s perfect for special occasions or chocolate lovers’ gatherings.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water or hot coffee
For the Cream Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable shortening
- 1 cup powdered sugar
- 1 jar (7 oz) marshmallow creme
- 1 teaspoon vanilla extract
For the Ganache:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate chips
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to combine evenly.
- Add wet ingredients to dry mix: Pour in the buttermilk, vegetable oil, eggs, and vanilla extract. Mix everything together until the batter is smooth and uniform. Then, carefully stir in the hot water or hot coffee to enhance the chocolate flavor and thin the batter slightly.
- Bake the cakes: Evenly divide the batter between the two prepared cake pans. Bake in the oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Remove from the oven and allow the cakes to cool completely in their pans before removing.
- Prepare the cream filling: Using a mixer, beat the softened unsalted butter and vegetable shortening until light and fluffy. Gradually add powdered sugar, followed by the marshmallow creme and vanilla extract. Continue beating until the filling is light, creamy, and spreadable.
- Assemble the cake: Spread the marshmallow cream filling evenly over one cooled cake layer. Carefully place the second cake layer on top, gently pressing down. Refrigerate the assembled cake for 15 minutes to set the filling.
- Make the ganache: Heat the heavy cream in a small saucepan over medium heat until it just reaches a simmer. Pour the hot cream over the semi-sweet chocolate chips in a bowl. Let it sit for 1 to 2 minutes to melt the chocolate, then stir until smooth and glossy.
- Finish the cake with ganache: Pour the chocolate ganache over the chilled cake, allowing it to drip down the sides for an elegant look. Return the cake to the refrigerator and chill until the ganache is set before slicing and serving.
Notes
- Use hot coffee instead of water in the cake batter to deepen the chocolate flavor.
- Ensure cakes are completely cool before layering and frosting to prevent melting the filling.
- Refrigerate the cake after adding ganache to help it set nicely for clean slices.
- For easier slicing, allow the cake to rest at room temperature for 10 minutes before serving.
