Chocolate Ding Dong Cake Recipe
The Ding Dong, introduced by Hostess in 1967, became an iconic American snack. Its chocolate-covered exterior and creamy filling captured the hearts of snack lovers everywhere.
Equipment
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer or stand mixer
- Spatula
- Saucepan (for ganache)
- Wire cooling rack
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder (optional, enhances chocolate flavor)
- 1 cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Cream Filling:
- 1 cup unsalted butter (room temperature)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ¾ cup heavy cream
Instructions
- Prepare the CakePreheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
- Combine Wet Ingredients: Add milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
- Add Boiling Water: Gradually stir in boiling water. The batter will be thin, but this ensures a moist cake
- Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely
- Make the Cream FillingBeat Butter: In a mixing bowl, beat the butter until creamy.Add Powdered Sugar: Gradually add powdered sugar, beating on low speed.Add Vanilla and Cream: Mix in vanilla extract and heavy cream. Increase speed to high and beat until light and fluffy.
- Prepare the GanacheHeat Cream: In a saucepan, heat heavy cream over medium heat until it begins to simmer.Add Chocolate Chips: Remove from heat and pour the cream over the chocolate chips in a bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.
- Assemble the CakeLevel the Cakes: If needed, level the tops of the cakes with a serrated knife to create even layers.Add Filling: Place one cake layer on a serving plate. Spread the cream filling evenly over the top.Top with Second Layer: Place the second cake layer on top.Pour Ganache: Pour the chocolate ganache over the cake, spreading it to cover the top and sides evenly.Chill: Refrigerate the cake for at least 30 minutes to set the ganache.