Ding Dong Cake – Do you love desserts? Do you enjoy experimenting with different recipes to satisfy your sweet cravings? Then you’ll definitely want to try out this Ding Dong Cake recipe! This cake is the perfect dessert treat that will satisfy your taste buds and leave you wanting more. It’s made with rich chocolate cake layers, creamy vanilla filling, and topped with a silky chocolate ganache. It’s the perfect combination of flavors and textures that will make you feel like you’re indulging in heaven!
Every time I make this Ding Dong Cake recipe, my husband and little family can’t resist it! It has become a staple in our household, and we never get tired of enjoying it. One of our favorite moments is when we assemble the cake together and eagerly wait for it to set. And the best part is when we slice into it and see the layers of rich chocolate cake and creamy filling. It’s a dessert that we always look forward to, and I know you’ll love it too!
Why This Recipe is Irresistible?
The Ding Dong Cake recipe is a unique and delicious twist on a classic chocolate cake. What sets it apart is the creamy vanilla filling that perfectly complements the rich chocolate cake layers. The addition of coffee and dark chocolate cocoa powder adds depth and richness to the cake. The silky chocolate ganache on top ties everything together and adds the perfect finishing touch. It’s the perfect dessert for any occasion!
Ingredients:
- 113.5g unsalted butter, softened (1/2 cup)
- 300g granulated sugar (1 1/2 cups)
- 2 large eggs
- 180g all-purpose flour (1 1/2 cups)
- 56g unsweetened dark chocolate cocoa powder (1/2 cup)
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 118ml strong brewed coffee, cooled (1/2 cup)
- 118ml milk (1/2 cup)
For the cream filling:
- 35g all-purpose flour (5 tablespoons)
- 236ml milk (1 cup)
- 1 teaspoon vanilla extract
- 226g unsalted butter, softened (1 cup)
- 200g granulated sugar (1 cup)
For the ganache:
- 340g semi-sweet chocolate morsels (1 bag, 12 ounces)
- 295ml heavy whipping cream (1 1/4 cup)
Directions:
For the cake:
Preheat the oven to 350°F (175°C) and spray two 9-inch cake pans with baking spray.
In a medium bowl, combine the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
In a measuring cup, combine the cooled coffee and milk.
In a large mixing bowl, beat the butter and sugar together for 5 minutes with an electric mixer. Add in the eggs one at a time and beat well after each addition.
Slowly add in the dry ingredients to the mixing bowl, alternating with the coffee/milk mixture (about 3 additions of each), and beat until everything is well combined and the mixture is fluffy (for about 2-3 minutes).
Divide the cake batter evenly into the two prepared cake pans.
Bake the cakes in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool for about 10 minutes in the pans. Invert them onto a wire rack and cool completely.
For the cream filling:
In a small saucepan, combine the flour and milk, whisking until the lumps are removed. Heat the mixture over medium heat and whisk continuously until it becomes thick like pudding.
Remove the saucepan from heat and stir in the vanilla. Allow the mixture to cool completely.
In a mixing bowl, beat the butter and sugar together until light and fluffy (for about 4 minutes).
Slowly add in the cooled milk mixture and beat until combined. Keep beating until the mixture becomes the texture of whipped cream.
For the ganache:
In a glass bowl safe for the microwave, combine the semi-sweet chocolate morsels and heavy cream.
Heat the bowl in the microwave for 1 minute and then remove it and stir until smooth. If needed, heat it for another 15-30 seconds to fully melt the chocolate. Be careful not to overheat the mixture.
To assemble:
Place one layer of cooled cake on a cake plate and top it with all of the cream filling.
Add the second layer of cake on top.
Slowly pour the ganache over the cake, using an offset spatula to help cover the top and sides.
Allow the cake to set for about 15 minutes before slicing and serving.
Enjoy your delicious Ding Dong Cake!
Notes:
- Make sure to use unsalted butter to avoid adding extra salt to the recipe.
- Use high-quality cocoa powder to achieve a rich, chocolatey flavor.
- Brew the coffee ahead of time and let it cool completely before using it in the recipe.
- The cream filling may curdle slightly at first when adding the cooled milk mixture, but keep beating until it reaches the texture of whipped cream.
- When making the ganache, be careful not to overheat the mixture to avoid burning the chocolate.
In conclusion, Ding Dong Cake is a delightful dessert that will satisfy your sweet tooth and impress your guests. With its rich chocolate cake layers, creamy filling, and decadent ganache, this cake is a true showstopper. The unique cream filling made with flour is what sets this recipe apart from other chocolate cakes, giving it a light and fluffy texture. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this Ding Dong Cake recipe is a must-try. Give it a try and be prepared to impress your loved ones!
FAQs:
Can I use a different type of flour?
It is recommended to use all-purpose flour for this recipe as it provides the right texture and consistency.
Can I substitute the coffee with something else?
The coffee adds depth and richness to the chocolate flavor, but you can substitute it with hot water if you prefer.
How should I store the cake?
Store the cake covered in the refrigerator for up to 3-4 days. Let it sit at room temperature for a few minutes before serving to soften the ganache.
Can I freeze the cake?
Yes, you can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Let it thaw in the refrigerator before serving.
What can I use instead of heavy cream for the ganache?
You can use whole milk or half-and-half as a substitute, but the ganache may not be as rich and creamy.
Ding Dong Cake
Ingredients
- 113.5 g unsalted butter softened (1/2 cup)
- 300 g granulated sugar 1 1/2 cups
- 2 large eggs
- 180 g all-purpose flour 1 1/2 cups
- 56 g unsweetened dark chocolate cocoa powder 1/2 cup
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 118 ml strong brewed coffee cooled (1/2 cup)
- 118 ml milk 1/2 cup
For the cream filling:
- 35 g all-purpose flour 5 tablespoons
- 236 ml milk 1 cup
- 1 teaspoon vanilla extract
- 226 g unsalted butter softened (1 cup)
- 200 g granulated sugar 1 cup
For the ganache:
- 340 g semi-sweet chocolate morsels 1 bag, 12 ounces
- 295 ml heavy whipping cream 1 1/4 cup
Instructions
For the cake:
- Preheat the oven to 350°F (175°C) and spray two 9-inch cake pans with baking spray.
- In a medium bowl, combine the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
- In a measuring cup, combine the cooled coffee and milk.
- In a large mixing bowl, beat the butter and sugar together for 5 minutes with an electric mixer. Add in the eggs one at a time and beat well after each addition.
- Slowly add in the dry ingredients to the mixing bowl, alternating with the coffee/milk mixture (about 3 additions of each), and beat until everything is well combined and the mixture is fluffy (for about 2-3 minutes).
- Divide the cake batter evenly into the two prepared cake pans.
- Bake the cakes in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and allow them to cool for about 10 minutes in the pans. Invert them onto a wire rack and cool completely.
For the cream filling:
- In a small saucepan, combine the flour and milk, whisking until the lumps are removed. Heat the mixture over medium heat and whisk continuously until it becomes thick like pudding.
- Remove the saucepan from heat and stir in the vanilla. Allow the mixture to cool completely.
- In a mixing bowl, beat the butter and sugar together until light and fluffy (for about 4 minutes).
- Slowly add in the cooled milk mixture and beat until combined. Keep beating until the mixture becomes the texture of whipped cream.
For the ganache:
- In a glass bowl safe for the microwave, combine the semi-sweet chocolate morsels and heavy cream.
- Heat the bowl in the microwave for 1 minute and then remove it and stir until smooth. If needed, heat it for another 15-30 seconds to fully melt the chocolate. Be careful not to overheat the mixture.
To assemble:
- Place one layer of cooled cake on a cake plate and top it with all of the cream filling.
- Add the second layer of cake on top.
- Slowly pour the ganache over the cake, using an offset spatula to help cover the top and sides.
- Allow the cake to set for about 15 minutes before slicing and serving.
- Enjoy your delicious Ding Dong Cake!
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