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Ding Dong Cake

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Indulge in a decadent dessert with this Ding Dong Cake. Featuring moist layers of rich chocolate cake, a creamy filling, and a glossy chocolate ganache, this homemade treat is perfect for any occasion. Elevating the classic snack cake, this cake will satisfy all your chocolate cravings and leave your guests in awe!

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 the 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 the buttermilk, oil, eggs, and vanilla, mixing until combined. Gradually stir in hot water until smooth.

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

  • Prepare the Cream Filling: Beat softened butter and shortening until fluffy. Add sugar, followed by evaporated milk and vanilla. Continue beating until smooth.

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

  • Assemble the Cake: Spread cream filling on one cake layer. Top with the second layer. Pour cooled ganache over the entire cake.

  • Chill & Serve: Refrigerate for 30 minutes to set the ganache. Slice and enjoy!

Notes

  • For added texture, add chopped nuts to the batter or mint extract to the filling.

  • To make this gluten-free, swap regular flour with a gluten-free flour blend.

  • Store leftovers in the fridge for up to 4-5 days.

  • If freezing, wrap the assembled cake tightly in plastic wrap and foil for up to 3 months.

Find it online: https://recipesbyjanet.com/ding-dong-cake/