Ding Dong Cake – Looking for a decadent dessert? To impress your guests? This Ding Dong Cake Recipe is a rich. And indulgent treat. Featuring moist chocolate cake layers, a creamy filling, and a luscious ganache topping. It’s perfect for special occasions. Or just to satisfy your chocolate cravings.
The first time I made this Ding Dong Cake. It was a special occasion. My husband’s birthday. He loves anything chocolate. And this cake was a big hit! Our kids’ eyes lit up with every bite. And they kept coming back for more. This cake has now become a family favorite. Reserved for birthdays. And celebrations.
What makes this Ding Dong Cake truly special?
What makes this Ding Dong Cake special? Is its perfect balance of flavors. And textures. The cake layers are incredibly moist. And chocolatey. Thanks to the addition of brewed coffee. The creamy filling is light and fluffy. Complementing the rich ganache. That encases the entire cake. It’s a showstopper. That’s surprisingly easy to make. Yet looks like it came from a fancy bakery.
What You Need To Make This Ding Dong Cake Recipe?
Unsalted Butter: Always use unsalted butter. To control the salt level in your baking. Room temperature butter creams perfectly with sugar.
Granulated Sugar: Gives the cake its sweetness. And helps to tenderize the batter. Beat it well with the butter. For a light and fluffy texture.
Large Eggs: Essential for binding the ingredients. And adding richness to the cake.
All-Purpose Flour: The backbone of your cake structure. Make sure to measure it properly. By spooning it into your measuring cup. And leveling it off.
Unsweetened Dark Chocolate Cocoa Powder: Provides a deep, rich chocolate flavor. Using dark chocolate cocoa powder. Intensifies the chocolate experience.
Kosher Salt: Enhances all the flavors in your cake. A pinch makes a big difference.
Baking Soda and Baking Powder: Both are needed to help the cake rise properly.
Strong Brewed Coffee: Adds depth to the chocolate flavor. Without making the cake taste like coffee. Just let it cool before using.
Milk: Adds moisture. And tenderness to the cake.
All-Purpose Flour (for the filling): Thickens the milk. To create a creamy filling.
Milk (for the filling): Combines with flour To make a pudding-like base for the filling.
Vanilla Extract: Adds a sweet, fragrant note to the filling.
Semi-Sweet Chocolate Morsels: Used for the ganache. These melt smoothly with heavy cream. To create a luscious coating.
Heavy Whipping Cream: Essential for a rich, smooth ganache. That coats the cake perfectly.
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Steps To Make Ding Dong Cake:
Step 1: Preheat your oven to 350°F. And give two 9-inch cake pans a good spray with baking spray.
Step 2: Mix together flour, cocoa, salt, baking soda, and baking powder in a bowl. Set aside.
Step 3: In a measuring cup, mix cooled coffee with milk. And set that aside too.
Step 4: Beat softened butter and sugar together. With an electric mixer for about 5 minutes until fluffy. Add eggs, one at a time. Mixing well after each addition.
Step 5: Gradually add the dry ingredients to the butter mixture. Alternating with the coffee-milk blend. In about three additions each. Beat everything together for another 2-3 minutes. Until the batter is nice and airy.
Step 6: Divide the batter evenly between your prepared pans. And bake for 25 minutes. Let the cakes cool in the pans for 10 minutes. Before turning them out onto a wire rack to cool completely.
Step 7: For the cream filling. Whisk flour and milk in a small saucepan until smooth. Cook over medium heat, stirring constantly. Until it thickens like pudding. Remove from heat, stir in vanilla, and let cool completely.
Step 8: In a mixing bowl, beat softened butter and sugar until light and fluffy. Gradually add the cooled milk mixture. Beating until it turns into a fluffy, whipped cream texture.
Step 9: To make the ganache, combine semi-sweet chocolate morsels and heavy cream. In a microwave-safe bowl. Heat for 1 minute. Then stir until smooth. Heat for an additional 15-30 seconds if needed. Let it cool slightly.
Step 10: Assemble the cake by placing one layer on a serving plate. Spreading all the cream filling on top. And placing the second layer over it. Pour the ganache over the cake. Use an offset spatula to cover the top. And sides. Let it set for about 15 minutes before slicing and serving. Enjoy!
Tip:
When making the cream filling. Patience is key. As you whisk the flour and milk mixture. Ensure that all lumps. Are removed before heating. Stir continuously over medium heat. Until it thickens to a pudding-like consistency. Allow it to cool completely. Before adding it to the butter. And sugar mixture. If it’s even slightly warm. It can cause the butter to melt. Resulting in a filling. That won’t whip up properly. If the mixture curdles slightly. Don’t panic! Keep beating it. And it will come together into a smooth, whipped cream texture. This process takes time. But is worth it for that light, fluffy filling. That contrasts beautifully with the rich chocolate cake. And ganache.
Frequently Asked Questions:
Can I use regular cocoa powder instead of dark chocolate cocoa powder?
Yes. But using dark chocolate cocoa powder. Enhances the rich chocolate flavor.
How do I store leftover cake?
Store it in an airtight container. In the refrigerator for up to 5 days.
Can I make this cake in advance?
Yes. You can bake the cake layers. And prepare the filling a day ahead. Assemble. And add the ganache on the day you plan to serve it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Ding Dong Cake Recipe
Ingredients
For the cake:
- ½ c unsalted butter softened
- 1 ½ c granulated sugar
- 2 large eggs
- 1 ½ c all-purpose flour
- ½ c unsweetened dark chocolate cocoa powder
- ½ tsp kosher salt
- 1 tsp baking soda
- ½ tsp baking powder
- ½ c strong brewed coffee cooled
- ½ c milk
For the cream filling:
- 5 tbsp all-purpose flour
- 1 c milk
- 1 tsp vanilla extract
- 1 c unsalted butter softened
- 1 c granulated sugar
For the ganache:
- 12 oz semi-sweet chocolate morsels
- 1 ¼ c heavy whipping cream
Instructions
For the cake:
- Preheat your oven to 350°F. Spray two 9-inch cake pans with baking spray. And set aside.
- Mix the flour, cocoa, salt, baking soda, and baking powder in a bowl.
- Combine cooled coffee with milk. In a measuring cup.
- Beat butter and sugar in a large bowl. With an electric mixer for 5 minutes. Add eggs one at a time. Beating well after each addition.
- Gradually add dry ingredients alternately with the coffee/milk mixture. Beginning and ending with the dry ingredients. Beat for an additional 2-3 minutes. Until the batter is fluffy.
- Divide the batter between the prepared pans and bake for 25 minutes. Cool in pans for 10 minutes. Then invert onto a wire rack to cool completely.
For the cream filling:
- In a small saucepan, whisk flour and milk until smooth. Cook over medium heat, whisking constantly. Until the mixture thickens like pudding. Remove from heat. Stir in vanilla. Let it cool completely.
- Beat butter and sugar in a mixing bowl. Until light and fluffy. Gradually add the cooled milk mixture. Beating until it reaches the texture of whipped cream.
For the ganache:
- Combine chocolate morsels. And heavy cream in a microwave-safe bowl. Heat for 1 minute. Then stir until smooth. If needed, heat for an additional 15-30 seconds. Set aside to cool slightly.
To assemble:
- Place one cake layer on a serving plate. Spread all the cream filling over the top. Place the second cake layer on top.
- Pour the ganache over the cake. Using an offset spatula. To spread it evenly over the top and sides. Allow to set for about 15 minutes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
