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
Scale
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.
