Description
This Copycat Ding Dong Cake recipe recreates the beloved classic snack cake featuring moist chocolate cake layers filled with a luscious creamy center and finished with a rich chocolate glaze. Perfect for any occasion, this homemade version satisfies your sweet tooth with layers of chocolatey goodness, fluffy filling, and smooth ganache.
Ingredients
Scale
Chocolate Cake
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup canola oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup freshly brewed hot coffee
Filling
- 5 tablespoons all-purpose flour
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
Chocolate Ganache
- 16 ounces semi-sweet chocolate chips
- 2 cups heavy cream
Decoration
- 1 tube white cookie icing
Instructions
- Prepare the Chocolate Cake Batter: In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and kosher salt. In another bowl, whisk buttermilk, canola oil, eggs, and vanilla extract until blended. Gradually add the wet mixture into the dry ingredients. Finally, incorporate the freshly brewed hot coffee, mixing until smooth to create a thin batter.
- Bake the Cake Layers: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Pour the batter evenly into the pans. Bake for 30-34 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool completely on a wire rack.
- Make the Creamy Filling: In a saucepan, whisk flour and milk over medium heat until the mixture thickens and bubbles, forming a pudding-like consistency. Remove from heat and stir in vanilla extract. Allow to cool. In a mixing bowl, beat softened butter and sugar until light and fluffy. Gradually add the cooled flour mixture and beat until smooth and creamy.
- Prepare the Chocolate Ganache: Heat heavy cream in a saucepan over medium heat until it just begins to simmer. Pour hot cream over semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy. Allow ganache to cool slightly to thicken but remain pourable.
- Assemble the Ding Dong Cake: Level the cooled cake layers if necessary. Spread the creamy filling evenly on top of one cake layer, then place the second layer on top. Pour the chocolate ganache over the assembled cake, spreading evenly to cover all sides.
- Decorate: Use the white cookie icing tube to pipe decorative lines or patterns on top of the cake for the classic Ding Dong look. Refrigerate the cake for at least 1 hour to set the ganache before slicing and serving.
Notes
- You can substitute brewed coffee with hot water and instant coffee granules if preferred to enhance chocolate flavor.
- Ensure the cake layers are completely cool before applying filling to prevent melting.
- For a firmer ganache, refrigerate longer, but bring to room temperature before slicing.
- Store the cake covered in refrigerator for up to 3 days for best freshness.
