Description
This Ding Dong Cake is a nostalgic homemade treat featuring moist chocolate cake layers filled with a smooth, creamy filling and topped with a rich chocolate ganache. It’s a delightful dessert perfect for any occasion, combining classic flavors and creamy textures for a truly indulgent experience.
Ingredients
Scale
For the Cake
- 1 box (15.25 oz) chocolate cake mix (or use your favorite homemade chocolate cake recipe)
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
For the Cream Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
For the Ganache
- 1 cup heavy cream
- 1 cup semisweet chocolate chips
- 1 tablespoon unsalted butter
Instructions
- Prepare the cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure the cake releases easily. In a large bowl, mix together the chocolate cake mix, water, vegetable oil, eggs, and vanilla extract until smooth and fully combined. Divide the batter evenly between the two prepared pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the cream filling: While the cakes are cooling, prepare the creamy filling. In a medium bowl, beat the softened butter, powdered sugar, heavy cream, vanilla extract, and a pinch of salt together until smooth and creamy, ensuring there are no lumps. Set the filling aside at room temperature.
- Prepare the ganache: In a small saucepan, heat the heavy cream over medium heat just until it begins to simmer; be careful not to let it boil. Remove the pan from heat and immediately add the semisweet chocolate chips and butter. Stir continuously until the chocolate and butter are fully melted and the mixture is smooth and glossy. Allow the ganache to cool slightly to thicken, about a few minutes.
- Assemble the cake: Once the cake layers are completely cooled, place one layer onto a serving plate. Evenly spread the cream filling over the top of this layer, leaving a small border around the edges to prevent overflow. Gently place the second cake layer on top, pressing down lightly to secure the layers together.
- Top with ganache: Pour the slightly thickened ganache over the top of the assembled cake, allowing it to drip naturally down the sides. Use a spatula to smooth and spread the ganache evenly across the top and sides if needed. Let the ganache set at room temperature for 15-20 minutes before slicing to ensure a clean cut.
- Serve: Slice the cake into 10 generous pieces and serve. Enjoy this homemade version of the classic Ding Dong treat, perfect for parties or special occasions.
Notes
- You can substitute the boxed cake mix with your favorite homemade chocolate cake recipe for a more personalized flavor.
- For easier slicing, refrigerate the cake after ganache sets for about 30 minutes.
- Ensure the cake layers are completely cooled before adding filling and ganache to prevent melting or sliding.
- If you prefer a thicker ganache, let it cool longer before applying or add a little more chocolate chips.
- This cake can be stored covered in the refrigerator for up to 3 days; bring to room temperature before serving for best taste.
