This Ding Dong Cake is a classic dessert that is sure to bring a smile to everyone's face. It starts with a moist yellow cake base that is topped with a layer of rich chocolate frosting. The frosting is then topped with a unique creamy marshmallow filling, giving this dessert an addicting flavor combination.
Ingredients
½cupUnsalted Butter, Room temp
1 ½cupWhite Sugar
2Eggs, Large
1 ½cupsAll-purpose Flour
½cupUnsweetened dark chocolate cocoa powder
¼tspKosher Salt
1tspBaking Soda
½tspBaking Powder
½cupStrong Brewed Coffee, Cooled
½cupWhole Milk
Ingredients for the Cream Filling:
5Tbspall-purpose flour
1cupWhole Milk
1tspPure Vanilla Extract
2sticks Unsalted butter, room temp
1cupWhite sugar
Ingredients for the Ganache:
1Bag of semi-sweet chocolate chips
1 ½cupHeavy whipping cream
Instructions
Preheat oven to 350 degrees.
Prepare two 9 inch round cake pans with nonstick baking spray.
Cut two pieces of parchment paper to fit the bottom of the cake pans.
Directions for the Cake:
Whisk together flour, cocoa, salt, baking soda, and baking powder in a mixing bowl.
Add cooled coffee with milk. Stir to combine. Set aside.
Add butter and sugar in a large mixing bowl. Beat with an electric mixer for 5 minutes.
Once creamed add eggs one at a time, beating after each addition.
Divide the flour mixture into thirds. Divide the coffee/milk mixture into thirds.
Slowly add in the flour mixture alternating with the coffee/milk mixture. Beat after each addition.
Beat the combined cake ingredients. Scrape down the sides of the bowl. Continue to beat until the batter is fluffy. (2-3 minutes)
Scoop the cake batter equally into the two cake pans.
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.)
Take out of the oven, set aside for the cakes to cool in the pans for 10 minutes.
Remove the baked cakes from the pans, placing them on a wire rack to cool.
Directions for the Cream Filling:
Add the flour and milk in a saucepan. Whisk until there aren’t any lumps left.
Heat on medium, continuing to whisk until the mixture has a thick pudding texture.
Once it has become like pudding, take off of the heat and stir in the vanilla.
Remove from the stove and set aside to cool completely. Add butter and sugar in a large mixing bowl.
Beat for 4 minutes or until light and fluffy.
Continue beating while adding in the chilled milk mixture.
Keep beating until it becomes the texture of whipped cream.
Directions for the Ganache:
Empty the bag of chocolate chips in a microwave safe bowl pouring the heavy cream on over them.
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.)
Set aside to cool.
Directions to assemble the cake:
Put the first cake layer on the cake board. Cut the dome off of the cake to make an even layer.
Put the second layer on another cake board. Cut the dome off of this layer.
Scoop the cake filling onto the first layer. Use an offset spatula to spread the filling.
Place the dome side down on the filling. Put the cake in the refrigerator to chill.