Ding Dong Cake

Introduction

Calling all chocolate lovers! This recipe is a decadent assembly of moist chocolate layers, a sweet, creamy marshmallow filling, and a rich, glossy chocolate ganache. It’s the perfect project for bakers looking to create a stunning and delicious layer cake that will impress family and friends.

Summary of the Recipe

This Ding Dong Cake is an indulgent, multi-component dessert. It features two layers of incredibly moist and rich chocolate cake, baked with a hint of coffee to deepen the flavor. Sandwiched between the layers is a homemade, sweet, and fluffy marshmallow-style filling. The entire cake is enrobed in a smooth, pourable semi-sweet chocolate ganache, creating a perfect replica of the beloved treat in a grand, shareable form.

Preparation Time & Baking Details

• Active Prep Time: Approximately 30-40 minutes (mixing, filling, and ganache)
• Baking Time: 18 minutes
• Cooling Time: 1-2 hours (essential for assembly)
• Baking Temperature: 350°F (175°C)
• Doneness Check: A toothpick inserted into the center of the cakes should come out clean.

Equipment Needed

• Two 9-inch round cake pans
• Butter paper (parchment paper) for lining the pans
• Mixing bowls (large and medium)
• Whisk
• Saucepan (for the filling and ganache)
• Serving plate or cake stand

Ingredients

For the Chocolate Cake:

• 2 cups All-Purpose Flour
• 3/4 cup Cocoa Powder
• 2 cups Granulated Sugar
• 1 1/2 teaspoons Salt
• 2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1 cup Buttermilk
• 1/2 cup Oil (or melted butter/shortening)
• 2 large Eggs
• 1 teaspoon Vanilla Essence
• 1 cup Hot Water
• 2 teaspoons Instant Coffee Powder

For the Marshmallow Filling:

• 1 cup Granulated Sugar
• 1 cup (250 ml) Water
• 1/4 cup Unsalted Butter
• 1 teaspoon Vanilla Essence

For the Chocolate Ganache:

• 8 ounces Semi-Sweet Chocolate (chunks or chips)
• 1 cup Heavy Cream (Whipping Cream)

Step-by-Step Instructions

Step 1: Make the Chocolate Cake Layers

• Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with butter paper.
• In a medium bowl, whisk together the dry ingredients: all-purpose flour, cocoa powder, salt, baking soda, and baking powder. Set aside.

• In a large bowl, combine the wet ingredients: sugar, buttermilk, oil, eggs, and vanilla essence. Whisk until well combined and smooth.

• Gradually add the dry flour mixture to the wet ingredients in two or three additions, mixing thoroughly after each until just combined.

• In a separate cup, dissolve the instant coffee powder in the hot water. Pour this coffee mixture into the batter and whisk until the batter is smooth and uniform.

• Divide the batter equally between the two prepared cake pans.

• Bake for 18 minutes, or until a toothpick inserted into the center comes out clean.

• Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely. Remove the butter paper once cooled.

Step 2: Prepare the Marshmallow Filling

• In a saucepan, combine the sugar, water, and unsalted butter.
• Cook over medium-low heat, stirring constantly, until the sugar has completely dissolved and the mixture has thickened to a syrupy consistency.

• Remove from heat and stir in the vanilla essence. The mixture will be a nice, creamy filling. Allow it to cool slightly; it will continue to thicken as it cools.

Step 3: Make the Chocolate Ganache

• Heat the heavy cream in a saucepan over medium heat until it is hot and just begins to simmer.
• Place the semi-sweet chocolate chunks or chips in a heatproof bowl. Pour the hot cream over the chocolate.
• Let it sit for one minute to melt the chocolate, then whisk slowly until the mixture is smooth, creamy, and fully combined. Keep the ganache on the warmer side so it is pourable.

Step 4: Assemble the Ding Dong Cake

• Place one completely cooled cake layer on your serving plate or cake stand.
• Spread the entire batch of the marshmallow filling evenly over the top of the first layer, creating a nice, thick layer.
• Carefully place the second cake layer on top of the filling.

• Immediately pour the warm chocolate ganache over the top of the cake, using a spatula to gently guide it over the edges to cover the top half of the cake.
• Allow the ganache to set for a few minutes before slicing.
• Serve and enjoy this moist, amazing, and decadent homemade treat

“Let’s Cook This Together!” My goal is to make sure you succeed in your kitchen. If you hit a snag while making this “Ding Dong Cake” , I want to hear about it. Send me an email directly, and I’ll do my best to help troubleshoot so your meal turns perfectly.myhomekitchen333@gmail.com.