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ding dong cake
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Ding Dong Cake

This Ding Dong Cake is an adult take on a classic treat we all loved as kids (and probably still do!). Moist, dense cake is layered with a light creamy frosting and topped with a decadent ganache. 
Course Dessert
Cuisine American
Keyword chocolate, chocolate cake
Prep Time 1 hour
Cook Time 35 minutes
chill time 1 hour 30 minutes
Servings 10 people
Calories 944kcal

Ingredients

INGREDIENTS FOR THE CAKE

  • 3/4 cup flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 cup butter softened
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup oil
  • 1 cup milk
  • 1 cup brewed coffee

INGREDIENTS FOR THE CREAM FILLING

  • 1/3 cup flour
  • 1 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup butter softened
  • 1 cup sugar

INGREDIENTS FOR THE GANACHE

  • 12 ounces semi-sweet chocolate chips
  • 1 cup heavy cream

Instructions

  • Preheat the oven to 350 degrees and grease 2 9 inch round pans with nonstick cooking spray.
  • In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
    combine dry ingredients
  • In a separate bowl, beat together the butter and sugar until light and fluffy.
    combine butter and sugar
  • Add the eggs and vanilla extract and beat to mix.
    add eggs and vanilla extract
  • Add the oil and milk and beat to combine.
    add vanilla extract
  • Slowly add the dry ingredients to the bowl, mixing as you add.
    combine wet and dry ingredients
  • Pour in the brewed coffee and continue mixing until well combined.
    pour in coffee
  • Transfer the batter evenly into the prepared pans and bake for 25 to 35 minutes, until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely,
    pour into pan and bake
  • Prepare the cream by whisking together the flour and milk in a medium saucepan. Cook over medium heat until the milk begins to simmer and thicken, stirring constantly. Remove from heat.
    combine flour and cream
  • When the milk is cool, beat together the butter and sugar until light and fluffy, around five minutes.
    combine other butter and sugar
  • Stir in the vanilla extract. Allow the mixture to cool to room temperature, stirring occasionally. Add the milk mixture and continue whipping for five more minutes, until white and fluffy.
    add oil and milk
  • Place one cake on your serving dish and top with the filling mixture.
    layer filling on cake
  • Add the second cake on top and smooth the sides of the filling with a flat spatula. Place the cake in the refrigerator to chill for 30 minutes.
    add the second cake
  • To make the ganache, heat the cream in a small saucepan over medium low heat until just simmering. Remove the pan from heat and add the chocolate. Allow to rest for two minutes and do not stir.
    make ganache
  • When the chocolate is melted, stir the ingredients together and carefully pour the ganache over the top of the cake. Smooth the ganache with a spatula.
    pour chocolate over cake
  • Return the cake to the refrigerator to chill for one hour before slicing and serving.

Nutrition

Calories: 944kcal