Ding Dong Cake Recipe
Indulge in the ultimate chocolate delight. With this Ding Dong Cake! Moist chocolate layers. A light and fluffy cream filling. And a luscious ganache. Come together to create a dessert. That's both decadent and delightful. Whether it’s a special occasion. Or just a treat. To satisfy your chocolate cravings. This cake promises to impress. The addition of brewed coffee. Enhances the rich cocoa flavor. While the creamy filling. Adds a delightful contrast. To the deep chocolate taste. It’s a showstopper cake. That's surprisingly easy to make. And each bite will transport you. To dessert heaven.
16 Servings
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
To make this Ding Dong Cake gluten-free. You'll need to make a few substitutions. That will still keep the texture. And flavor on point. Replace the all-purpose flour. In both the cake and the filling. With a gluten-free flour blend. That includes xanthan gum for structure. Ensure your baking powder and baking soda. Are gluten-free certified. For the cake mix. Follow the recipe as usual. But pay close attention. To the consistency of your batter. Gluten-free flours can absorb liquid differently. So you might need to adjust the amount of coffee. Or milk slightly. With these changes. You’ll have a rich, moist, and indulgent gluten-free Ding Dong Cake. That everyone can enjoy!