Chocokate Ding Dong Cake

Here’s a  recipe for a Chocolate Ding Dong Cake — a rich, moist chocolate cake layered with creamy filling and covered in a glossy chocolate ganache, inspired by the classic Ding Dong snack cake.

Chocolate Ding Dong Cake Recipe

Ingredients:

For the Chocolate Cake:

• 1 ¾ cups (220g) all-purpose flour

• 2 cups (400g) granulated sugar

• ¾ cup (65g) unsweetened cocoa powder

• 1 ½ tsp baking powder

• 1 ½ tsp baking soda

• 1 tsp salt

• 2 large eggs

• 1 cup (240ml) whole milk

• ½ cup (120ml) vegetable oil

• 2 tsp vanilla extract

• 1 cup (240ml) boiling water

For the Cream Filling:

• 1 cup (240ml) heavy whipping cream, cold

• ½ cup (60g) powdered sugar

• 1 tsp vanilla extract

• 4 oz (115g) cream cheese, softened (optional, for richness)

For the Chocolate Ganache:

• 8 oz (225g) semi-sweet chocolate chips or chopped chocolate

• 1 cup (240ml) heavy cream

• 2 tbsp unsalted butter

Instructions:

Step 1: Make the Chocolate Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.

2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until smooth.

4. Stir in the boiling water carefully — the batter will be thin, but that’s normal.

5. Pour the batter evenly into the prepared pans.

6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

7. Cool the cakes in the pans for 10 minutes, then remove from pans and cool completely on wire racks.

Step 2: Prepare the Cream Filling

1. In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.

2. If using cream cheese, beat it separately until smooth, then gently fold it into the whipped cream mixture for a richer filling.

3. Refrigerate the filling until ready to assemble.

Step 3: Make the Chocolate Ganache

1. Place the chocolate chips in a heatproof bowl.

2. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer — do not boil.

3. Pour the hot cream over the chocolate and let it sit for 2-3 minutes.

4. Add butter and stir until smooth and glossy.

5. Let ganache cool slightly to thicken but still pourable.

Step 4: Assemble the Cake

1. Once the cakes are fully cooled, level the tops with a serrated knife if needed.

2. Place one cake layer on a serving plate or cake board.

3. Spread a thick, even layer of the cream filling over the cake.

4. Place the second cake layer on top and gently press down.

5. Pour the chocolate ganache over the top of the cake, letting it drip down the sides.

6. Use a spatula to smooth the ganache if needed.

7. Refrigerate the cake for at least 1 hour before serving to set the ganache and filling.

Tips:

• For an extra Ding Dong touch, you can add a layer of marshmallow fluff or pipe some of the cream filling decoratively on top.

• This cake keeps well in the fridge for up to 3 days.

• Serve chilled or at room temperature.