This Decadent Ding Dong Cake is a nostalgic and indulgent treat that recreates the beloved classic snack cake in a larger, more shareable format. The image displays a generous slice of this rich cake, showcasing its distinct layers: a dark, moist chocolate cake base, a creamy, white filling reminiscent of marshmallow or whipped cream, and a smooth, glossy chocolate ganache-like topping. The cake itself appears dense and fudgy, while the filling provides a delightful contrast in texture and sweetness. This recipe offers a homemade version of the popular treat, promising a burst of chocolatey goodness and a creamy center in every bite, perfect for satisfying a serious sweet tooth or for a celebratory occasion.
Ingredients:
For the Chocolate Cake:
- 1 box (about 15.25 oz or 432g) chocolate cake mix (any standard size)
- Ingredients called for on cake mix box (typically eggs, water, and vegetable oil)
For the Creamy Filling:
- 1 (8 ounce) package cream cheese, softened
- 1 cup powdered sugar (confectioners’ sugar), sifted
- ½ cup (1 stick / 113g) unsalted butter, softened
- 1 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Ganache Topping:
- 1 cup (170g) semi-sweet chocolate chips
- ½ cup (120ml) heavy cream (whipping cream)
- 2 tablespoons unsalted butter
- 1 tablespoon light corn syrup (optional, for extra shine)
- ½ teaspoon vanilla extract
Equipment:
- Two 8 or 9-inch round cake pans
- Parchment paper
- Cooking spray or butter for greasing pans
- Large mixing bowl (for cake batter)
- Electric hand mixer or stand mixer with paddle attachment
- Whisk
- Rubber spatula
- Small saucepan (for ganache)
- Wire cooling rack
- Serrated knife (for leveling cake layers)
- Offset spatula or knife (for spreading filling and frosting)
- Measuring cups and spoons
Instructions:
- Prepare and Bake the Chocolate Cake:
- Preheat your oven according to the directions on the chocolate cake mix box, typically around 350°F (175°C).
- Grease and flour two 8 or 9-inch round cake pans, or line the bottoms with parchment paper rounds and then grease and flour the sides.
- In a large mixing bowl, prepare the chocolate cake mix according to the package directions. This usually involves adding water, eggs, and vegetable oil. Mix until just combined and smooth.
- Divide the cake batter evenly between the two prepared cake pans.
- Bake according to package directions, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans on a wire rack for 10-15 minutes before inverting them onto the wire rack to cool completely. Ensure cakes are completely cool before proceeding.
- Prepare the Creamy Filling:
- In a large mixing bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together until smooth and creamy. Scrape down the sides of the bowl as needed.
- Gradually add the sifted powdered sugar, ½ cup at a time, beating on low speed until incorporated, then increasing to medium speed until light and fluffy.
- Beat in the vanilla extract and pinch of salt. Continue beating until the filling is smooth and free of lumps.
- Prepare the Chocolate Ganache Topping:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.
- Remove from heat and immediately add the semi-sweet chocolate chips, unsalted butter, and optional light corn syrup to the hot cream.
- Let sit for 5 minutes without stirring to allow the chocolate to melt.
- After 5 minutes, whisk gently from the center outwards until the ganache is smooth, glossy, and fully combined.
- Stir in the vanilla extract.
- Let the ganache cool slightly at room temperature for about 15-20 minutes, stirring occasionally, until it thickens to a pourable but not runny consistency. It should be thick enough to cling to a spoon.
- Assemble the Ding Dong Cake:
- Once the cake layers are completely cool, use a serrated knife to level the tops of the cakes if they have domed, creating flat surfaces for easier stacking.
- Place one cake layer on your serving plate or cake stand.
- Evenly spread all of the creamy filling over the top of this first cake layer, extending almost to the edges.
- Carefully place the second cake layer on top of the filling, gently pressing down to secure it.
- Pour the slightly cooled and thickened chocolate ganache over the top center of the cake, allowing it to slowly drip down the sides. Use an offset spatula or the back of a spoon to gently spread the ganache evenly over the entire top surface, encouraging it to drip in an appealing manner.
- Chill and Serve:
- Refrigerate the assembled cake for at least 30 minutes to allow the ganache to set and the filling to firm up slightly.
- Once chilled, slice the Decadent Ding Dong Cake into generous pieces.
- This cake is best served at room temperature or slightly chilled. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.