If you’re craving something indulgent and chocolatey, this Ding Dong Cake is the perfect recipe to satisfy your sweet tooth. Inspired by the classic snack cake, this homemade version takes it to a whole new level with layers of rich, moist chocolate cake, a creamy filling, and a smooth, glossy ganache topping. Perfect for special occasions, parties, or just because, this dessert is sure to impress anyone with its luscious layers and sweet, velvety texture.
The secret to this cake’s irresistible flavor lies in the combination of strong brewed coffee and milk in the cake batter, which enhances the chocolate’s richness. The cream filling, made from butter, sugar, and a vanilla-infused milk mixture, adds a fluffy, light contrast to the dense cake. The final touch is the semi-sweet chocolate ganache that’s poured over the top, creating a perfect glossy finish. Whether you’re a chocolate lover or just looking for a show-stopping dessert, this Ding Dong Cake will become a favorite.
Ingredients (Serves 12):
For the cake:
• ½ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 ½ cups all-purpose flour
• ½ cup unsweetened dark chocolate cocoa powder
• ½ teaspoon kosher salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ cup strong brewed coffee, cooled
• ½ cup milk
For the cream filling:
• 5 tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
For the ganache:
• 1 bag (12 oz) semi-sweet chocolate morsels
• 1 ¼ cup heavy whipping cream
Instructions:
- Spray two 9-inch cake pans with baking spray. Preheat the oven to 350°F.
- In a bowl, combine the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
- In a measuring cup, combine cooled coffee and milk. Set aside.
- In a large mixing bowl, beat the butter and sugar with an electric mixer for about 5 minutes. Add the eggs one at a time. Gradually add the dry ingredients and the coffee/milk mixture, alternating between the two. Mix until smooth and fluffy (2-3 minutes).
- Divide the batter between the two cake pans and bake for 25 minutes. Allow the cakes to cool in the pans for about 10 minutes, then invert onto a wire rack to cool completely.
- For the cream filling, whisk the flour and milk in a small saucepan over medium heat until the mixture thickens to a pudding-like consistency. Stir in vanilla and cool completely.
- In a separate bowl, beat the butter and sugar for about 4 minutes until light and fluffy. Slowly add the cooled milk mixture, beating until it becomes the texture of whipped cream.
- For the ganache, heat the chocolate and heavy cream in the microwave for 1 minute. Stir until smooth, adding more time in 15-30 second intervals if needed.
- Once the cake has cooled, spread the cream filling between the layers, then pour the ganache over the top. Chill the cake to allow the ganache to set.
Nutritional Insights & Dietary Considerations:
This Ding Dong Cake is a rich dessert, full of creamy textures and intense chocolate flavor. It offers a satisfying treat for those with a sweet tooth but should be enjoyed in moderation due to its high sugar and fat content. While it’s not suitable for those on a low-fat or low-sugar diet, it can be an indulgent option for special occasions. For those with gluten sensitivities, you can experiment with a gluten-free flour blend.
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