Ding Dong Cake is a delightful homage to the classic Ding Dong snack cake, combining layers of rich chocolate cake with a creamy vanilla filling, all covered in a smooth chocolate ganache. This dessert is perfect for those who love a decadent treat, with its balance of moist cake and luscious filling reminiscent of the beloved snack. Whether for special occasions or a sweet indulgence, this cake is sure to impress everyone with its nostalgic flavors and impressive presentation.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot water
For the Cream Filling:
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 jar (7 oz) marshmallow creme
- 1 tsp vanilla extract
- ¼ cup heavy cream
For the Chocolate Ganache:
- 1 ½ cups semi-sweet chocolate chips
- 1 cup heavy cream
Instructions:
- Make the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add buttermilk, vegetable oil, eggs, and vanilla. Beat on medium speed until well combined.
- Stir in hot water until smooth. The batter will be thin.
- Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Filling:
- In a large bowl, beat the butter until smooth. Add the powdered sugar and beat until light and fluffy.
- Mix in the marshmallow creme and vanilla extract, then slowly add the heavy cream and beat until creamy and smooth.
- Assemble the Cake:
- Once the cakes are completely cool, level them if necessary by cutting off the domed tops.
- Spread the cream filling evenly over the top of one of the cakes. Place the second cake layer on top.
- Make the Ganache:
- Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chocolate chips in a heat-safe bowl. Let sit for 2-3 minutes, then whisk until smooth.
- Let the ganache cool slightly until it thickens but is still pourable.
- Decorate:
- Pour the ganache over the cake, letting it drip down the sides for a smooth finish.
- Refrigerate for at least 30 minutes before serving to let the ganache set.
Enjoy this indulgent, nostalgic treat!
