Cakes/ Dessert/ Treats

Ding Dong Cake

You won’t be able to resist the exquisite flavor of this Ding Dong Cake recipe. It is very easy to prepare and is ideal for any occasion or birthday.

Each piece of this Ding Dong Cake recipe is packed with a lot of chocolate and a lot of sweetness. You can’t stop trying it.

Prep Time: 60 minutes | Baking Time: 25 minutes | Total Time: 1 hour, 25 minutes | Makes: 16 servings

Ingredients for the Cake:

½ cup Unsalted Butter (Room temp)

1 ½ cup White Sugar

2 Eggs (Large)

1 ½ cups All-purpose Flour

½ cup Unsweetened dark chocolate cocoa powder

¼ tsp Kosher Salt

1 tsp Baking Soda

½ tsp Baking Powder

½ cup Strong Brewed Coffee (Cooled)

½ cup Whole Milk

Ingredients for the Cream Filling:

5 Tbsp all-purpose flour

1 cup Whole Milk

1 tsp Pure Vanilla Extract

2 sticks Unsalted butter (room temp)

1 cup White sugar

Ingredients for the Ganache:

1 Bag of semi-sweet chocolate chips

1 ½ cup Heavy whipping cream

Directions:

Step 1. Preheat oven to 350 degrees.

Step 2. Prepare two 9 inch round cake pans with nonstick baking spray.

Step 3. Cut two pieces of parchment paper to fit the bottom of the cake pans.

Directions for the Cake:

Step 1. Whisk together flour, cocoa, salt, baking soda, and baking powder in a mixing bowl.

Step 2. Add cooled coffee with milk. Stir to combine. Set aside.

Step 3. Add butter and sugar in a large mixing bowl. Beat with an electric mixer for 5 minutes.

Step 4. Once creamed add eggs one at a time, beating after each addition.

Step 5. Divide the flour mixture into thirds. Divide the coffee/milk mixture into thirds.

Step 6. Slowly add in the flour mixture alternating with the coffee/milk mixture. Beat after each addition.

Step 7. Beat the combined cake ingredients. Scrape down the sides of the bowl. Continue to beat until the batter is fluffy. (2-3 minutes)

Step 8. Scoop the cake batter equally into the two cake pans.

Step 9. Bake at 350 degrees for 25 minutes. (Check to make sure the cake is done by inserting a toothpick in the center of the bake.)

Step 10. Take out of the oven, set aside for the cakes to cool in the pans for 10 minutes.

Step 11. Remove the baked cakes from the pans, placing them on a wire rack to cool.

Directions for the Cream Filling:

Step 1. Add the flour and milk in a saucepan. Whisk until there aren’t any lumps left.

Step 2. Heat on medium, continuing to whisk until the mixture has a thick pudding texture.

Step 3. Once it has become like pudding, take off of the heat and stir in the vanilla.

Step 4. Remove from the stove and set aside to cool completely. Add butter and sugar in a large mixing bowl.

Step 5. Beat for 4 minutes or until light and fluffy.

Step 6. Continue beating while adding in the chilled milk mixture.

Step 7. Keep beating until it becomes the texture of whipped cream.

Directions for the Ganache:

Step 1. Empty the bag of chocolate chips in a microwave safe bowl pouring the heavy cream on over them.

Step 2. Heat this for 1 minute. Take out of the microwave, stirring until smooth. (If needed, reheat for an additional 15-30 seconds. (Don’t overheat.)

Step 3. Set aside to cool.

Directions to assemble the cake:

Step 1. Put the first cake layer on the cake board. Cut the dome off of the cake to make an even layer.

Step 2. Put the second layer on another cake board. Cut the dome off of this layer.

Step 3. Scoop the cake filling onto the first layer. Use an offset spatula to spread the filling.

Step 4. Place the dome side down on the filling. Put the cake in the refrigerator to chill.

Step 5. Pour the cooled ganache over the cake.

Directions for the Garnish:

Step 1. Position Ding Dongs on top of the cake.

Ding Dong Cake

Ding Dong Cake

Yield: 16
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes

Each piece of this Ding Dong Cake recipe ispacked with a lot of chocolate and a lot of sweetness. You can't stop tryingit.

Ingredients

  • ½ cup Unsalted Butter (Room temp)
  • 1 ½ cup White Sugar
  • 2 Eggs (Large)
  • 1 ½ cups All-purpose Flour
  • ½ cup Unsweetened dark chocolate cocoa powder
  • ¼ tsp Kosher Salt
  • 1 tsp Baking Soda
  • ½ tsp Baking Powder
  • ½ cup Strong Brewed Coffee (Cooled)
  • ½ cup Whole Milk

Ingredients for the Cream Filling:

  • 5 Tbsp all-purpose flour
  • 1 cup Whole Milk
  • 1 tsp Pure Vanilla Extract
  • 2 sticks Unsalted butter (room temp)
  • 1 cup White sugar

Ingredients for the Ganache:

  • 1 Bag of semi-sweet chocolate chips
  • 1 ½ cup Heavy whipping cream

Instructions

  1. Preheat oven to 350 degrees.
  2. Prepare two 9 inch round cake pans with nonstick baking spray.
  3. Cut two pieces of parchment paper to fit the bottom of the cake pans.

Directions for the Cake:

  1. Whisk together flour, cocoa, salt, baking soda, and baking powder in a mixing bowl.
  2. Add cooled coffee with milk. Stir to combine. Set aside.
  3. Add butter and sugar in a large mixing bowl. Beat with an electric mixer for 5 minutes.
  4. Once creamed add eggs one at a time, beating after each addition.
  5. Divide the flour mixture into thirds. Divide the coffee/milk mixture into thirds.
  6. Slowly add in the flour mixture alternating with the coffee/milk mixture. Beat after each addition.
  7. Beat the combined cake ingredients. Scrape down the sides of the bowl. Continue to beat until the batter is fluffy. (2-3 minutes)
  8. Scoop the cake batter equally into the two cake pans.
  9. Bake at 350 degrees for 25 minutes. (Check to make sure the cake is done by inserting a toothpick in the center of the bake.)
  10. Take out of the oven, set aside for the cakes to cool in the pans for 10 minutes.
  11. Remove the baked cakes from the pans, placing them on a wire rack to cool.

Directions for the Cream Filling:

  1. Add the flour and milk in a saucepan. Whisk until there aren’t any lumps left.
  2. Heat on medium, continuing to whisk until the mixture has a thick pudding texture.
  3. Once it has become like pudding, take off of the heat and stir in the vanilla.
  4. Remove from the stove and set aside to cool completely. Add butter and sugar in a large mixing bowl.
  5. Beat for 4 minutes or until light and fluffy.
  6. Continue beating while adding in the chilled milk mixture.
  7. Keep beating until it becomes the texture of whipped cream.

Directions for the Ganache:

  1. Empty the bag of chocolate chips in a microwave safe bowl pouring the heavy cream on over them.
  2. Heat this for 1 minute. Take out of the microwave, stirring until smooth. (If needed, reheat for an additional 15-30 seconds. (Don’t overheat.)
  3. Set aside to cool.

Directions to assemble the cake:

  1. Put the first cake layer on the cake board. Cut the dome off of the cake to make an even layer.
  2. Put the second layer on another cake board. Cut the dome off of this layer.
  3. Scoop the cake filling onto the first layer. Use an offset spatula to spread the filling.
  4. Place the dome side down on the filling. Put the cake in the refrigerator to chill.
  5. Pour the cooled ganache over the cake.

Directions for the Garnish:

  1. Position Ding Dongs on top of the cake.

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