Nothing beats the rich, chocolatey decadence of a homemade Ding Dong Cake. It’s a dessert that delights with every layer of indulgence—moist chocolate cake, creamy filling, and luscious ganache. Whether you’re an experienced baker or just diving into the world of cakes, this recipe will have you creating a showstopper that tastes as amazing as it looks.

What is Ding Dong Cake?

Ding Dong Cake is inspired by the classic snack cake, known for its chocolate shell and creamy center. This homemade version takes it up a notch, combining layers of moist chocolate cake, whipped filling, and a glossy ganache frosting for a dessert that’s as nostalgic as it is delicious.

Why You’ll Love This Recipe

• Classic Nostalgia: It brings the joy of childhood snacks to your kitchen.
• Rich Flavors: Chocolate lovers will adore its deep cocoa flavor paired with creamy sweetness.
• Perfect for Celebrations: A stunning dessert centerpiece for any occasion.

Ingredients You’ll Need

Filling Base

Ingredient	Quantity
Granulated Sugar	1 cup (200 g)
All-Purpose Flour	5 tbsp (40 g)
Salt	¼ tsp
Whole Milk	1 cup (236 ml)

Cake

Ingredient	Quantity
All-Purpose Flour	1 ¾ cups (205 g)
Brown Sugar (packed)	1 cup (200 g)
Granulated Sugar	1 cup (200 g)
Cocoa Powder	¾ cup (75 g)
Baking Soda	1 ½ tsp
Salt	¾ tsp
Unsalted Butter (melted)	½ cup (113 g)
Neutral Cooking Oil	½ cup (118 ml)
Eggs + Egg Yolk	2 + 1
Vanilla Extract	2 tsp
Buttermilk	1 cup (236 ml)
Hot Coffee	½ cup (118 ml)

Filling

Ingredient	Quantity
Filling Base (from above)	1 base
Unsalted Butter (softened)	1 cup (226 g)
Clear Vanilla Extract	1 tsp

Ganache Frosting

Ingredient	Quantity
Semi-Sweet Chocolate	8 oz (226 g)
Heavy Whipping Cream	1 cup (236 ml)

Step-by-Step Instructions

1. Prepare the Filling Base

1. Combine sugar, flour, and salt in a medium saucepan. Whisk until well mixed.
2. Gradually pour in the milk while whisking to avoid lumps.
3. Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency.
4. Transfer to a heat-proof container, press wax paper onto the surface, and cool to room temperature.

2. Make the Chocolate Cake

1. Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans with parchment paper and a light grease.
2. In a large bowl, mix flour, sugars, cocoa powder, baking soda, and salt.
3. Stir in melted butter and oil until the mixture is well combined.
4. Beat in eggs, egg yolk, and vanilla extract. Ensure a smooth batter.
5. Gradually add buttermilk and mix thoroughly.
6. Carefully incorporate hot coffee into the batter.
7. Divide the batter evenly into the prepared pans and bake for 33–35 minutes, or until a toothpick comes out clean.
8. Cool the cakes on a wire rack.

3. Whip Up the Filling

1. Beat softened butter in a large bowl until fluffy.
2. Gradually add the cooled filling base, one spoonful at a time, mixing well after each addition.
3. Stir in clear vanilla extract and whip until the filling is smooth and airy.

4. Prepare the Ganache Frosting

1. Microwave chocolate and heavy cream in a bowl for 35 seconds. Stir well and repeat in 25-second intervals until smooth.
2. Let the ganache cool until it’s thick yet spreadable.

5. Assemble the Cake

1. Level your cakes with a serrated knife or cake leveler.
2. Place one cake layer on a serving plate and spread the filling evenly over the top.
3. Add the second cake layer and smooth the sides.
4. Freeze the assembled cake for 10–15 minutes to firm it up.
5. Spread the ganache evenly over the top and sides of the cake.
6. Chill the cake in the fridge for at least 15 minutes before serving.

Expert Tips for Perfect Ding Dong Cake

• Room Temperature Ingredients: For a smooth batter and filling, ensure all ingredients are at room temperature.
• Use High-Quality Chocolate: Opt for premium semi-sweet chocolate for a richer ganache.
• Don’t Skip the Freeze Step: Chilling the cake ensures cleaner layers and easier ganache application.

Variations to Try

1. Caramel Drizzle: Add a layer of caramel sauce between the cake and filling for extra decadence.
2. Peanut Butter Filling: Replace the vanilla extract with peanut butter for a Reese’s-inspired twist.
3. Dark Chocolate Ganache: Swap semi-sweet chocolate with dark chocolate for a less sweet, more robust flavor.

Storage and Serving Suggestions

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap and foil. Freeze for up to 3 months.
• Serving Tip: Let the cake come to room temperature for 15 minutes before serving to enhance its flavors.

Final Thoughts

Now that you have this incredible recipe, it’s time to get baking. Whether you’re making Ding Dong Cake for a birthday, holiday, or just a casual treat, it’s sure to impress everyone who takes a bite. So grab your apron, preheat that oven, and indulge in this chocolatey masterpiece!

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