Ding Dong Cake Recipe

The Ding Dong Cake is not only easy to make, but it also brings pure joy to chocolate lovers. This delightful cake features rich chocolate layers filled with creamy filling and topped with luscious chocolate ganache, making it an indulgent treat for any occasion.

Ding Dong Cake: The Recipe

Preparation Time: 40 minutes

Cooking Time: 25 minutes

Total Time: 1 hour 05 minutes

Servings: 8

Ingredients:

For the Chocolate Cake:

• ¼ cup unsalted butter, softened
• ¾ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ¾ cup granulated white sugar
• ¼ tsp baking powder
• ½ tsp baking soda
• 1 large egg
• ¼ cup milk
• ¼ cup brewed coffee
• ¼ tsp salt

For the Cream Filling:

• 2 ½ tbsp all-purpose flour
• ½ cup granulated white sugar
• ½ cup unsalted butter, softened
• ½ cup milk
• ½ tsp vanilla extract

For the Chocolate Ganache:

• ½ cup plus 2 tbsp whipping cream
• ¾ cup semi-sweet chocolate chips

Directions:

For the Chocolate Cake:

1. In a large bowl, combine all dry ingredients: all-purpose flour, cocoa powder, baking powder, and baking soda. Whisk together and set aside.
2. In a separate cup, mix the brewed coffee and milk, then set aside.
3. In a standing mixer’s bowl, cream together the softened butter and granulated sugar at low to medium speed for about 5 minutes, scraping down the sides occasionally until the mixture is creamy.
4. Add the egg and continue to beat until combined.
5. Gradually add the dry ingredients in small batches, alternating with the milk-coffee mixture. Beat until well combined, scraping the sides of the bowl as necessary.
6. Continue mixing for about 3 minutes until the batter is smooth.
7. Grease two 5-inch round cake pans with cooking spray. Divide the batter evenly between the two pans.
8. Bake in a preheated oven at 350°F (175°C) for about 25 minutes, or until a toothpick inserted comes out clean. Allow the cakes to cool for 10 minutes before inverting them onto a cooling rack.

For the Cream Filling:

1. In a saucepan, whisk together the all-purpose flour and milk until well combined.
2. Place the saucepan over medium heat and cook, whisking constantly to prevent lumps, until the mixture thickens to a pudding-like consistency.
3. Remove from heat, stir in the vanilla extract, and set aside to cool.
4. In a standing mixer’s bowl, cream together the softened butter and white sugar until fluffy. Slowly pour in the cooled milk mixture, beating until thick and smooth.

For the Chocolate Ganache:

1. In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.

Assembly:

1. Place one of the cooled cakes on a serving plate and spread the cream filling evenly across the top.
2. Carefully place the second cake layer on top.
3. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
4. Refrigerate the cake to set before serving. Enjoy your delicious Ding Dong Cake!