This Ding Dong Cake is a homemade version of the classic Hostess snack, featuring moist chocolate cake layers, a creamy filling, and a smooth chocolate ganache. With its deep cocoa flavor and luscious texture, this cake is perfect for celebrations or simply indulging in a nostalgic treat. Whether you’re a fan of Ding Dongs or just love a rich chocolate dessert, this recipe delivers pure decadence in every bite.
Ingredients
For the Chocolate Cake
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ cups granulated sugar
- 1 cup buttermilk
- ½ cup strong brewed coffee
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Filling
- 1 cup whole milk
- 5 tablespoons all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 12 ounces semi-sweet chocolate, chopped
- 12 ounces heavy cream
Instructions
For the Chocolate Cake
- Preheat the Oven:
- Set the oven to 350°F (175°C).
- Grease and line two 9-inch cake pans with parchment paper.
- Mix the Dry Ingredients:
- In a bowl, whisk together flour, cocoa powder, salt, baking soda, and baking powder.
- Prepare the Wet Ingredients:
- In another bowl, whisk together sugar, buttermilk, coffee, vegetable oil, eggs, and vanilla extract until smooth.
- Combine and Bake:
- Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
- Divide the batter evenly between the prepared pans.
- Bake for 30-40 minutes, until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely before assembling.
For the Cream Filling
- Cook the Flour Mixture:
- In a saucepan over medium heat, whisk together milk and flour until thickened.
- Remove from heat and let cool completely.
- Whip the Butter and Sugar:
- In a mixing bowl, beat butter and sugar until light and fluffy.
- Gradually add the cooled milk mixture, beating until smooth.
- Stir in vanilla extract.
For the Chocolate Ganache
- Melt the Chocolate:
- Place chopped chocolate in a heat-safe bowl.
- Heat the Cream:
- In a saucepan, warm heavy cream until it just begins to simmer.
- Pour over the chocolate and let sit for 2 minutes.
- Whisk until smooth.
Assembly
- Layer the Cake:
- Place one cooled cake layer on a serving plate.
- Spread the cream filling evenly over the top.
- Add the second cake layer.
- Pour the Ganache:
- Slowly pour the chocolate ganache over the cake, letting it drip down the sides.
- Let set for 15 minutes before slicing.
This Ding Dong Cake is a rich, nostalgic dessert that’s sure to impress. You can find more details here and here.