The true magic of the Ding Dong Cake lies in its nostalgic, indulgent layers—a perfect marriage of rich, moist chocolate cake and a light, fluffy cream filling, all cloaked in a silky ganache that melts in your mouth. Each bite is a decadent reminder of childhood treats, but elevated to a dessert worthy of any special occasion. Whether you’re looking to relive a cherished memory or create new ones, this cake promises satisfaction in every slice.
Ingredients:
For the Cake:
- 2 cups granulated sugar
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Filling:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ cup whole milk
- 2 teaspoons vanilla extract
For the Ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to ensure the cakes don’t stick.
- Make the Cake: In a large bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed with an electric mixer until smooth, about 2 minutes. Stir in the boiling water until the batter is well combined. The batter will be thin, but this is expected.
- Bake: Pour the batter evenly into the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Filling: In a medium saucepan, combine the flour and milk. Cook over medium heat, stirring constantly, until the mixture thickens into a paste. Remove from heat and let it cool completely. In a large bowl, beat the butter and sugar together until fluffy. Add the cooled milk mixture and vanilla extract, and beat until smooth and creamy.
- Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread the filling evenly over the top, then place the second layer on top. Make sure the filling is spread all the way to the edges.
- Make the Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chopped chocolate in a heatproof bowl. Let sit for 5 minutes, then stir until smooth and glossy.
- Finish the Cake: Pour the ganache over the assembled cake, allowing it to drip down the sides. Use a spatula to smooth the top and ensure the cake is fully covered. Let the ganache set for at least 30 minutes before
- Serving and Storage:
Serve the Ding Dong Cake at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 4 days. For the best flavor, allow the cake to come to room temperature before serving.
