Description
This Chocolate Ding Dong Cake is a rich, indulgent layered dessert inspired by the classic snack cake. Featuring moist chocolate cake layers filled with a fluffy marshmallow cream and topped with a luscious chocolate ganache, it’s perfect for any special occasion or a decadent treat.
Ingredients
Scale
For the chocolate cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk (room temperature)
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water or brewed coffee
For the cream filling:
- ½ cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 (7 oz) jar marshmallow creme (or fluff)
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
For the chocolate ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Prepare the cake pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Make the cake batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Add in the buttermilk, vegetable oil, eggs, and vanilla extract. Beat everything together until the batter is smooth. Finally, stir in the hot water or brewed coffee until fully combined—the batter will be thin.
- Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in their pans for 10 minutes, then transfer them to wire racks to cool completely.
- Make the cream filling: In a mixing bowl, beat the softened unsalted butter and powdered sugar together until fluffy. Add the marshmallow creme, vanilla extract, and heavy cream, then beat until the filling is light and smooth.
- Assemble the cake: Place one cooled cake layer on a serving plate. Spread the cream filling evenly over the top. Place the second cake layer on top and gently press down to secure the layers.
- Prepare the chocolate ganache: Heat the heavy cream until it is just simmering, either in a saucepan on the stove or in the microwave. Pour the hot cream over the semi-sweet chocolate chips in a bowl. Let sit for 2 minutes to soften the chocolate, then stir gently until the ganache is smooth and glossy. Let it cool for 5–10 minutes to thicken slightly.
- Finish the cake: Pour the cooled ganache over the top of the assembled cake, allowing it to drip down the sides for an elegant finish.
- Chill before serving: Refrigerate the cake for at least 30 minutes to set the ganache and filling. Bring to room temperature before slicing and serving for the best flavor and texture.
Notes
- This cake is a rich and layered version of the classic Ding Dong snack cake.
- Store the cake in the refrigerator to maintain freshness and texture.
- Let the cake come to room temperature before serving to enjoy optimal flavor and softness.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
