Ding Dong Cake

Introduction:

Ding Dong Cake is a delightful dessert that pays homage to the beloved Ding Dong snack cakes. This homemade version features layers of moist chocolate cake filled with a creamy marshmallow filling and coated in a rich chocolate ganache. If you’re looking to recreate this nostalgic treat, follow these steps to make your very own Ding Dong Cake from scratch..

Ingredients:

For the Chocolate Cake Layers:

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water

For the Marshmallow Filling:

• 1/2 cup unsalted butter, softened
• 1 cup marshmallow creme
• 1/2 teaspoon pure vanilla extract
• 1 cup powdered sugar

For the Chocolate Ganache:

• 1 1/2 cups semi-sweet chocolate chips
• 1 cup heavy cream

Instructions:

1. Prepare the Chocolate Cake Layers:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
   • In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
   • Add the eggs, buttermilk, vegetable oil, and pure vanilla extract to the dry ingredients. Mix until well combined.
   • Carefully stir in the boiling water. The batter will be thin, but that’s okay. It will result in a moist cake.
   • Divide the batter evenly between the prepared cake pans.
   • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
   • Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and transfer them to a wire rack to cool completely.
2. Prepare the Marshmallow Filling:
   • In a mixing bowl, beat the softened unsalted butter until creamy.
   • Add the marshmallow creme and pure vanilla extract. Mix until well combined.
   • Gradually add the powdered sugar and continue to mix until the filling is smooth and creamy.
3. Assemble the Cake:
   • Once the chocolate cake layers are completely cooled, spread the marshmallow filling evenly over the top of one of the cake layers.
   • Place the second cake layer on top of the filling, creating a cake sandwich.
4. Make the Chocolate Ganache:
   • In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Do not let it boil.
   • Place the semi-sweet chocolate chips in a heatproof bowl.
   • Pour the hot cream over the chocolate chips and let it sit for about 2-3 minutes.
   • Stir the mixture until the chocolate is completely melted and you have a smooth, glossy ganache.
5. Coat the Cake with Ganache:
   • Pour the chocolate ganache over the assembled cake, allowing it to drip down the sides.
   • Use an offset spatula to spread the ganache evenly over the top and sides of the cake, creating a smooth finish.
6. Chill and Serve:
   • Refrigerate the Ding Dong Cake for at least an hour to allow the ganache to set.
   • Slice and serve your homemade Ding Dong Cake. Enjoy the rich chocolate cake and creamy marshmallow filling reminiscent of the classic snack cake.

This homemade Ding Dong Cake is sure to impress with its delicious layers of chocolatey goodness and creamy filling. It’s a delightful dessert for special occasions or whenever you’re craving a nostalgic treat.

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