Chocolate Ding Dong Cake with a Rich Ganache Glaze

What is a Ding Dong Cake?

A Ding Dong Cake is a decadent, homemade version of the popular American snack cake called “Ding Dongs,” which are small, round, chocolate cakes with a creamy filling and a chocolate coating. The Ding Dong Cake takes these classic flavours and elevates them into a full-sized, layered dessert.

Components of a Ding Dong Cake:

1.  Chocolate Cake Layers: The cake typically consists of two or more layers of rich, moist chocolate cake. The chocolate flavour is deep and intense, often achieved with the use of cocoa powder and sometimes coffee to enhance the chocolate taste.
2.  Cream Filling: The cake is filled with a fluffy, sweet cream filling, mimicking the iconic centre of the snack cakes. This filling is often made with ingredients like butter, sugar, marshmallow fluff, and sometimes a cooked flour mixture to give it a light, airy texture.
3.  Chocolate Ganache: The entire cake is covered with a smooth and glossy chocolate ganache, which is made from melted chocolate and heavy cream. The ganache gives the cake its signature luxurious finish and a rich chocolate flavour.

This is Our Ding Dong Cake:

Ingredients

For the Cake:

•   250g all-purpose flour
•   300g granulated sugar
•   50g cocoa powder
•   ½ teaspoon instant coffee dissolved in cup of water
•   1 ½ teaspoons baking soda
•   1 teaspoon salt
•   2 eggs
•   1 cup (240ml) whole milk + squeeze lemon juice
•   110ml vegetable oil
•   2 teaspoons vanilla extract
•   1 cup (240ml) boiling water

For the Filling:

•   45g all-purpose flour
•   225g unsalted butter, softened
•   200g sugar
•   312ml milk
•   1 teaspoon vanilla extract

For the Ganache:

•   1 cup heavy cream
•   180g dark chocolate, chopped

Instructions

Prepare the Cake:
1.  Preheat your oven to 180°C (350°F). Grease and line with two 20cm round cake tins.
2.  In a large mixing bowl, add the eggs, sugar and oil. Beat on medium speed for 2 minutes. Gradually add the milk mixture until combined. 
3.  Sift the flour and cocoa powder into the bowl with wet ingredients, and continue to beat. Gradually pour in the instant coffee mixture and beat until the mixture is smooth. 
4.  Pour the batter evenly into the prepared tins. Bake for 30 minutes, or until a toothpick inserted into the centre comes out clean.
5.  Allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.


Make the Filling:
1.  In a saucepan over medium heat, add the milk and flour.  Whisk until combined and thickens.  Pour into a small bowl, cover in cling wrap and place in the fridge. 
2.  Beat the butter, sugar and vanilla extract until creamy. Gradually add the mixture you placed in the fridge and beat until light and fluffy. 

Assemble the Cake:
1.  Level the tops of the cooled cakes if necessary. Place one cake layer on a serving plate and spread the cream filling evenly over the top.
2.  Place the second cake layer on top, pressing down gently.


Prepare the Ganache:
1. Place the chopped chocolate in a heatproof bowl. In a small saucepan, bring the heavy cream to a simmer over medium heat.
2. Pour the hot cream over the chocolate and let it sit for 5 minutes. Stir until the chocolate is fully melted and the mixture is smooth and glossy. Let the ganache cool slightly before using.
3. Pour the ganache over the cake, allowing it to drip down the sides. Use a spatula to smooth the ganache over the top and sides of the cake.
4. Refrigerate the cake for at least 30 minutes to set the ganache.

Serve and Enjoy:
•   Once the ganache is set, slice and serve your Ding Dong Cake. Store any leftovers in an airtight container in the refrigerator.

Watch as we take you through each step, offering tips and tricks to ensure your Ding Dong Cake turns out perfectly. From mixing the batter to achieving a flawless ganache finish, our video guide will make your baking experience enjoyable and stress-free.