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Ding Dong Cake: A Chocolate Lover’s Dream!

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Indulge in the ultimate chocolate lover's treat with this homemade Ding Dong Cake! With its rich, moist chocolate cake base, light and fluffy cream filling, and decadent chocolate ganache topping, this cake is a perfect dessert for any occasion. Easy to make with simple ingredients, it's a satisfying twist on the classic snack cake, guaranteed to satisfy your sweet tooth.

Ingredients

For the Chocolate Cake:

2 cups all-purpose flour

2 cups granulated sugar

¾ cup unsweetened cocoa powder

2 tsp baking powder

1½ tsp baking soda

1 tsp salt

1 cup buttermilk

½ cup vegetable oil

2 large eggs

2 tsp vanilla extract

1 cup hot water

For the Cream Filling:

½ cup unsalted butter, softened

½ cup vegetable shortening

1 cup granulated sugar

½ cup evaporated milk

2 tsp vanilla extract

For the Chocolate Ganache:

1½ cups semi-sweet chocolate chips

¾ cup heavy cream

2 tbsp unsalted butter

Instructions

  • Preheat & Prepare: Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

  • Make the Cake Batter: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add buttermilk, oil, eggs, and vanilla extract. Mix until combined. Stir in hot water until smooth.

  • Bake: Divide batter evenly between the pans. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely.

  • Prepare the Cream Filling: Beat softened butter and vegetable shortening until fluffy. Add sugar, then gradually mix in evaporated milk and vanilla. Beat until light and fluffy.

  • Make the Ganache: Heat heavy cream in a saucepan until simmering. Pour over chocolate chips and butter. Let sit for 2 minutes, then whisk until smooth. Let cool slightly.

  • Assemble the Cake: Spread cream filling over one cooled cake layer. Place the second layer on top. Pour ganache over cake, letting it drip down the sides.

  • Chill & Serve: Refrigerate for 30 minutes to set the ganache, then slice and serve.

Notes

  • For a gluten-free version, swap the all-purpose flour for a gluten-free blend.

  • To make it dairy-free, use almond milk and dairy-free butter.

  • Add almond or hazelnut extract to the cream filling for a different twist.

Find it online: https://recipesbyjanet.com/ding-dong-cake-a-chocolate-lovers-dream/