Ding Dong Cake

Ding Dong Cake: A Rich and Indulgent Classic

If you’re looking for a decadent, nostalgic dessert, this Ding Dong Cake is the perfect treat. Inspired by the popular snack cake, this dessert features two layers of moist chocolate cake, a fluffy Ermine frosting filling, and a luxurious chocolate ganache that ties everything together. Whether you’re celebrating a special occasion or just want to indulge, this cake is sure to impress with its rich flavors and creamy layers.

Ingredients:

For the Chocolate Cake:

• 1 ¾ cups (219 g) all-purpose flour
• 2 cups (400 g) granulated sugar
• ¾ cup (90 g) unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup (240 g) buttermilk, room temperature
• ½ cup (112 g) vegetable oil
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup (237 g) freshly brewed hot coffee

For the Filling (Ermine Frosting):

• 1 cup whole milk
• 5 tablespoons all-purpose flour
• 1 cup (2 sticks / 227 g) butter, room temperature
• 1 cup (200 g) granulated sugar
• 1 teaspoon vanilla extract

For the Ganache:

• 12 ounces semi-sweet chocolate, finely chopped
• 12 ounces heavy cream, room temperature

Directions:

1. Make the Chocolate Cake:

• Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. Set them aside.
• In the bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
• In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
• With the mixer on low speed, gradually add the wet ingredients to the dry mixture. Once combined, slowly stir in the hot coffee. Mix until the batter is smooth, being careful not to overmix.
• Divide the batter evenly between the prepared cake pans and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Let the cakes cool in the pans for 30 minutes, then transfer them to a wire rack to cool completely.

2. Prepare the Ermine Frosting:

• In a medium saucepan over medium heat, whisk together the milk and flour. Cook, stirring constantly, until the mixture thickens and has a pudding-like consistency, about 3-5 minutes. Remove from heat and let it cool completely.
• In a stand mixer, beat the butter and sugar on medium speed until light and fluffy, about 2-3 minutes.
• Add the cooled milk mixture to the butter and sugar and beat on medium-high speed for another 2-3 minutes until well combined.
• Switch to the whisk attachment, add the vanilla extract, and whisk on high speed for 7-8 minutes until the frosting is smooth and creamy.

3. Make the Ganache:

• Place the chopped semi-sweet chocolate in a heat-safe bowl.
• In a microwave-safe bowl, heat the heavy cream for 3-4 minutes, or until it just starts to simmer (do not allow it to boil).
• Pour the hot cream over the chopped chocolate and let it sit for 2 minutes. Whisk the mixture until smooth and creamy. Let the ganache cool slightly before pouring it over the cake.

4. Assemble the Cake:

• If necessary, level the tops of the cooled cakes.
• Place one layer of the cake on your serving plate or cake stand. Spread the Ermine frosting evenly over the cake layer.
• Place the second cake layer on top and gently press down.
• Pour the chocolate ganache over the cake, allowing it to drip down the sides. Let the ganache set for a few minutes before slicing and serving.

Recipe Tips:

• Coffee in Cake: The hot coffee intensifies the chocolate flavor and makes the cake extra moist, but don’t worry—you won’t taste the coffee!
• Chilling the Cake: After assembling, you can refrigerate the cake to help the ganache set more quickly, but be sure to serve at room temperature for the best texture.
• Ganache Consistency: Let the ganache cool for about 10 minutes before pouring it over the cake to ensure it’s thick enough to create a beautiful drip effect.

Serving Suggestions:

This Ding Dong Cake is a rich and indulgent dessert, perfect for birthdays, holidays, or any time you’re craving something special. Serve with a cup of coffee or a cold glass of milk for the ultimate dessert experience.

Nutrition Information:

• Prep Time: 40 minutes
• Cooking Time: 40 minutes
• Total Time: 3 hours (including cooling time)
• Calories: 520 kcal per serving
• Servings: 12 servings

The Ding Dong Cake brings a nostalgic snack to life in cake form with layers of moist chocolate cake, creamy Ermine frosting, and a decadent ganache. This cake is perfect for chocolate lovers and will be the star of any dessert table. With its simple yet indulgent flavors, it’s a dessert that’s sure to leave a lasting impression!

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