If you’re on the hunt for a delectable dessert that’s sure to impress, you’re in luck. Our Decadent Ding Dong Cake is a rich, indulgent treat with layers of moist chocolate cake, creamy filling, and luscious chocolate ganache.
There’s something about this Ding Dong Cake that my family simply can’t resist. It was my husband’s childhood favorite, and now it has become a tradition for us. Every birthday, celebration, or even just a lazy Sunday, we find ourselves back in the kitchen, whipping up this scrumptious delight. The sweet smell of chocolate and coffee in the oven, the smooth texture of the cream filling, and the glossy ganache on top – this cake is not just a dessert; it’s an experience.
The perfect centerpiece – our Decadent Ding Dong Cake
Why this Ding Dong Cake recipe is a must-try ?
Points of sale: This Ding Dong Cake recipe goes beyond your standard chocolate cake. It’s the epitome of decadence – with a deep, rich chocolate cake base flavored with brewed coffee, a smooth, vanilla-infused cream filling, and a glossy, irresistible chocolate ganache. This cake recipe is not for the faint-hearted – it’s for true chocolate lovers who appreciate indulgence and aren’t afraid to enjoy it.
Ingredients:
For the Cake:
- 1/2 cup (113.5g) butter, softened
- 1 1/2 cups (300g) sugar
- 2 eggs, large
- 1 1/2 cups (180g) flour, all-purpose
- 1/2 cup (56g) cocoa powder, dark chocolate, unsweetened
- 1/2 tsp salt, kosher
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup (118ml) coffee, strong brewed and cooled
- 1/2 cup (118ml) milk
Cream Filling:
- 5 tbsp (35g) flour, all-purpose
- 1 cup (236ml) milk
- 1 tsp vanilla extract
- 1 cup (226g) butter, softened
- 1 cup (200g) sugar
Ganache:
- 1 bag (340g) chocolate morsels, semi-sweet
- 1 1/4 cup (295ml) cream, heavy whipping
How to create your homemade Ding Dong Cake ?
- Set your oven to preheat at 350°F (175°C) and prepare two 9-inch cake pans with a coating of baking spray.
- Blend the flour, cocoa powder, salt, baking soda, and baking powder in a medium-sized bowl and set aside.
- Combine the cooled coffee and milk in a measuring cup.
- Cream the butter and sugar together using an electric mixer in a large bowl for 5 minutes, then beat in the eggs one by one, ensuring each is well incorporated.
- Gradually add the dry ingredients to your butter mixture, alternately with the coffee/milk mixture. Ensure everything is well combined to create a fluffy batter.
- Divide your cake batter evenly between your two prepped cake pans.
- Bake your cakes for 25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in their pans for 10 minutes before inverting onto a wire rack to cool completely.
For the cream filling:
- In a saucepan, whisk together the flour and milk, then heat over medium, stirring continuously until the consistency resembles pudding.
- Remove your saucepan from the heat, stir in the vanilla, and let the mixture cool.
- Beat the butter and sugar until light and fluffy, then add the cooled milk mixture and continue to beat until it reaches a whipped cream consistency.
For the ganache:
- Combine the semi-sweet chocolate morsels and heavy cream in a microwave-safe bowl.
- Heat the mixture in the microwave for 1 minute, then stir until smooth. If necessary, heat for an additional 15-30 seconds to ensure all the chocolate has melted.
To assemble:
- Place one layer of the cooled cake on a plate, top with the cream filling, then add the second cake layer.
- Pour the ganache over the cake, using a spatula to spread it over the top and sides. Allow the cake to set for about 15 minutes before slicing and serving.
Notes:
Ensure all ingredients, particularly the butter and eggs, are at room temperature before starting.
You can substitute strong brewed coffee with an equal amount of water if desired.
Make sure your cream filling mixture is completely cooled before adding it to the butter and sugar to prevent melting.
When assembling, make sure the cake has fully cooled to prevent the cream filling from melting.
For the ganache, take care not to overheat the chocolate to avoid a grainy texture.
In conclusion, this Decadent Ding Dong Cake is a heavenly delight that’s sure to be a hit at any gathering. From its deep, rich chocolate layers to its smooth cream filling, and the glossy ganache that tops it all, it’s a recipe you’ll want to make again and again.
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A glimpse inside our moist and creamy Ding Dong Cake
Frequently Asked Questions :
Decadent Ding Dong Cake
Ingredients
For the Cake:
- 1/2 cup 113.5g butter, softened
- 1 1/2 cups 300g sugar
- 2 eggs large
- 1 1/2 cups 180g flour, all-purpose
- 1/2 cup 56g cocoa powder, dark chocolate, unsweetened
- 1/2 tsp salt kosher
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup 118ml coffee, strong brewed and cooled
- 1/2 cup 118ml milk
For the Cream Filling:
- 5 tbsp 35g flour, all-purpose
- 1 cup 236ml milk
- 1 tsp vanilla extract
- 1 cup 226g butter, softened
- 1 cup 200g sugar
For the Ganache:
- 1 bag 340g chocolate morsels, semi-sweet
- 1 1/4 cup 295ml cream, heavy whipping
Instructions
- Set your oven to preheat at 350°F (175°C) and prepare two 9-inch cake pans with a coating of baking spray.
- Blend the flour, cocoa powder, salt, baking soda, and baking powder in a medium-sized bowl and set aside.
- Combine the cooled coffee and milk in a measuring cup.
- Cream the butter and sugar together using an electric mixer in a large bowl for 5 minutes, then beat in the eggs one by one, ensuring each is well incorporated.
- Gradually add the dry ingredients to your butter mixture, alternately with the coffee/milk mixture. Ensure everything is well combined to create a fluffy batter.
- Divide your cake batter evenly between your two prepped cake pans.
- Bake your cakes for 25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in their pans for 10 minutes before inverting onto a wire rack to cool completely.
For the cream filling:
- In a saucepan, whisk together the flour and milk, then heat over medium, stirring continuously until the consistency resembles pudding.
- Remove your saucepan from the heat, stir in the vanilla, and let the mixture cool.
- Beat the butter and sugar until light and fluffy, then add the cooled milk mixture and continue to beat until it reaches a whipped cream consistency.
For the ganache:
- Combine the semi-sweet chocolate morsels and heavy cream in a microwave-safe bowl.
- Heat the mixture in the microwave for 1 minute, then stir until smooth. If necessary, heat for an additional 15-30 seconds to ensure all the chocolate has melted.
To assemble:
- Place one layer of the cooled cake on a plate, top with the cream filling, then add the second cake layer.
- Pour the ganache over the cake, using a spatula to spread it over the top and sides. Allow the cake to set for about 15 minutes before slicing and serving.
Notes
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