Ding Dong Cake

Sure! Here’s a Ding Dong Cake recipe — it’s a rich, chocolate layer cake with a creamy filling, inspired by Hostess Ding Dongs.

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🍫 Ding Dong Cake Recipe

Ingredients

For the Chocolate Cake:

• 2 cups all-purpose flour

• 2 cups granulated sugar

• 3/4 cup unsweetened cocoa powder

• 2 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp salt

• 1 cup buttermilk (room temperature)

• 1/2 cup vegetable oil

• 2 large eggs

• 2 tsp vanilla extract

• 1 cup hot coffee (or hot water)

For the Cream Filling:

• 5 tbsp all-purpose flour

• 1 cup milk

• 1 cup unsalted butter (softened)

• 1 cup granulated sugar

• 1 tsp vanilla extract

For the Chocolate Ganache:

• 1 1/2 cups heavy cream

• 12 oz semi-sweet chocolate chips or chopped chocolate

• 1 tbsp butter (optional, for shine)

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Instructions

1. Make the Cake Layers:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. Add buttermilk, oil, eggs, and vanilla. Mix until smooth.

4. Stir in hot coffee (batter will be thin).

5. Divide evenly between pans. Bake for 30–35 minutes, or until a toothpick comes out clean.

6. Let cool in pans for 10 minutes, then remove to wire racks to cool completely.

2. Make the Filling:

1. In a small saucepan, whisk flour and milk over medium heat until thick like pudding. Let cool completely.

2. In a bowl, beat butter and sugar until fluffy.

3. Add cooled flour mixture and vanilla. Beat until smooth and fluffy (5–7 minutes). It should look like whipped cream.

3. Assemble the Cake:

1. Place one cake layer on a serving plate.

2. Spread the cream filling evenly over the top.

3. Place the second cake layer on top. Chill for 30 minutes to firm up.

4. Make the Ganache:

1. Heat heavy cream until just boiling. Pour over chocolate and let sit 2–3 minutes.

2. Stir until smooth. Add butter if desired for shine.

3. Let ganache cool slightly, then pour over chilled cake, letting it drip over the sides.

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Tips:

• Chill the cake before serving for cleaner slices.

• Store leftovers covered in the fridge for up to 5 days.