Description
Ding Dong Cake is a moist and rich chocolate layer cake inspired by the classic snack cake. It features tender cocoa-flavored cake layers filled with a light, fluffy marshmallow cream filling and topped with a smooth, glossy chocolate ganache. This indulgent dessert blends multiple textures and flavors to create a delightful treat perfect for celebrations or any special occasion.
Ingredients
Scale
Cake Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- ¾ cup (65 g) unsweetened cocoa powder
- 2 cups (400 g) granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup (240 ml) whole milk, room temperature
- ½ cup (120 ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) boiling water
Filling Ingredients
- 1 cup (226 g) unsalted butter, softened
- 2 cups (250 g) powdered sugar
- 1 jar (7 oz or 198 g) marshmallow fluff
- 2 teaspoons vanilla extract
Ganache Ingredients
- 1 cup (170 g) semi-sweet chocolate chips
- 1 cup (240 ml) heavy cream
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure easy release and even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until thoroughly combined.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture until smooth and fully combined to form the cake batter.
- Incorporate Boiling Water: Gradually stir in the boiling water. The batter will be thin, which is normal and helps create a moist cake texture.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are done.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then remove and transfer them onto wire racks. Let them cool completely before frosting.
- Make the Filling: In a large bowl, beat the softened unsalted butter until smooth. Gradually add powdered sugar and mix until fluffy and light.
- Add Marshmallow Fluff: Beat in the marshmallow fluff and vanilla extract until the filling is light, creamy, and well combined.
- Assemble Cake Layers: Place one cake layer on a serving plate. Spread the marshmallow cream filling evenly over the top using a spatula.
- Complete Cake Assembly: Place the second cake layer on top, gently pressing down to secure the layers. Chill the cake in the refrigerator for 15-20 minutes to allow the filling to firm up.
- Prepare Ganache: Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer — avoid boiling.
- Make Ganache Smooth: Pour the hot cream over the chocolate chips and let sit for 2 minutes to soften. Stir until the ganache is smooth, glossy, and well combined. Allow it to cool slightly to thicken.
- Glaze the Cake: Pour the ganache evenly over the chilled cake, spreading it gently with an offset spatula. Let the ganache drip down the sides for an elegant finish.
- Set and Serve: Refrigerate the cake for 15-20 minutes to set the ganache. Once set, slice and serve this delicious Ding Dong Cake.
Notes
- Ensure eggs and milk are at room temperature to help the batter mix smoothly and rise better during baking.
- Boiling water makes the batter thin but enhances the chocolate flavor and results in a moist cake.
- Use parchment paper in the pans to prevent the cake from sticking and for easy removal.
- Chilling the cake before adding ganache helps the filling hold its shape and prevents it from melting.
- For best results, use high-quality semi-sweet chocolate and fresh heavy cream for a glossy ganache.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
