Chocolate Ding Dong Cake: A Sinful Chocolate Indulgence!

If you’re a chocolate lover, get ready to indulge in a dessert like no other. The Chocolate Ding Dong Cake is a rich, decadent treat that combines layers of dark, moist chocolate cake, a fluffy and smooth cream filling, and a glossy chocolate ganache coating. A homemade version of the iconic Ding Dong, this cake is a true indulgence. Whether it’s for a special occasion or simply a sweet craving, this recipe will satisfy your chocolate desires in the most delicious way.

What is the Chocolate Ding Dong Cake?

The Chocolate Ding Dong Cake is inspired by the beloved snack cake known for its layers of chocolate cake and cream filling, covered in a shiny chocolate shell. This homemade take on the classic Ding Dong elevates it with layers of moist chocolate cake, a rich and creamy filling, and a perfectly glossy ganache coat that makes it a truly sinful indulgence.

The cake features a deep, chocolatey flavor from the moist cake and an extra creamy filling that balances the richness of the ganache coating. The glossy ganache on top gives it that perfect store-bought look, while the inside is soft and fluffy, just like a Ding Dong should be.

The Origin of the Chocolate Ding Dong Cake

While Ding Dongs were originally created and made famous by Hostess, a beloved snack brand, the homemade version of the cake has become popular as a way to recreate the nostalgic flavor at home. People love the homemade version for its superior texture, the ability to control the ingredients, and the sheer decadence of making it from scratch. The Chocolate Ding Dong Cake takes the store-bought snack to new heights by giving it a gourmet touch. The moist cake, rich filling, and shiny ganache come together to create an irresistible dessert.

Ingredients for the Chocolate Ding Dong Cake

For this indulgent cake, you’ll need several key ingredients to bring each layer to life. Below is a breakdown of what you’ll need for each part of the recipe:

1. For the Moist Chocolate Cake:

• 1 ½ cups (190g) all-purpose flour
• ¾ cup (65g) unsweetened Dutch-process cocoa powder
• 1 ½ teaspoons baking soda
• ¾ teaspoon baking powder
• ¾ teaspoon salt
• 1 ½ cups (300g) granulated sugar
• 2 large eggs, room temperature
• ¾ cup (180ml) buttermilk, room temperature (shake well)
• ¾ cup (180ml) vegetable oil (or other neutral oil)
• 1 teaspoon vanilla extract
• ¾ cup (180ml) hot water or hot brewed coffee

2. For the Creamy Filling:

• 1 cup (8 oz / 226g) unsalted butter, softened
• ½ cup (95g) vegetable shortening (helps stabilize and gives classic texture)
• 3 cups (360g) powdered sugar, sifted
• 1 jar (7 oz / approx. 200g) marshmallow fluff (creme)
• 1 teaspoon vanilla extract
• Pinch of salt
• 2-4 tablespoons heavy cream or milk (adjust for consistency)

3. For the Chocolate Ganache Coating:

• 8 oz (226g) good-quality semi-sweet chocolate, finely chopped
• 1 cup (240ml) heavy cream
• 1 tablespoon light corn syrup (optional, for shine)
• 1 tablespoon unsalted butter, room temperature (optional, for shine and richness)

Equipment Needed:

• Two 8-inch or 9-inch round cake pans
• Parchment paper
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Electric mixer (handheld or stand)
• Measuring cups and spoons
• Wire rack
• Offset spatula or large knife
• Piping bag with a large round tip (optional, for filling)
• Baking sheet

Step-by-Step Instructions for the Chocolate Ding Dong Cake

Now that you have all the ingredients ready, let’s dive into the step-by-step process to make this delicious treat from scratch.

1. Make the Chocolate Cake

• Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper rounds.
• Combine dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and granulated sugar. Break up any lumps and mix well.
• Combine wet ingredients: In a separate medium bowl, whisk together the eggs, buttermilk, oil, and vanilla extract.
• Combine wet and dry: Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
• Add hot water/coffee: Carefully pour the hot water or hot coffee into the batter and whisk on low speed until smooth. The batter will be thin.
• Bake: Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a wooden toothpick inserted into the center comes out clean.
• Cool the cakes: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack. Peel off the parchment paper and let cool completely.

2. Make the Creamy Filling

• Cream butter and shortening: In a large bowl using an electric mixer, beat the softened butter and shortening together on medium-high speed until light and fluffy (about 3-4 minutes).
• Add powdered sugar: Gradually add the sifted powdered sugar while mixing on low speed, then beat on medium until incorporated.
• Add marshmallow fluff: Add the marshmallow fluff, vanilla extract, and salt. Beat until combined.
• Adjust consistency: Increase speed to medium-high and beat for another 2-3 minutes until fluffy. If the filling is too stiff, add heavy cream or milk, one tablespoon at a time, until it reaches a smooth, spreadable consistency.

3. Assemble the Cake Base

• Level the cakes: Once the cakes are completely cool, use a long serrated knife to level the tops if they domed during baking.
• Layer the cake: Place one cake layer, cut-side up, on your serving plate. Spread the filling evenly over the layer, leaving a small border, or pipe a thick border of filling around the edge and fill the center.
• Top with second layer: Carefully place the second cake layer on top, cut-side down.
• Chill the cake: Refrigerate the assembled cake for 30-60 minutes. This helps the filling firm up for easier ganache application.

4. Make the Chocolate Ganache Coating

• Heat cream: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
• Combine cream and chocolate: Pour the hot cream over the chopped chocolate and let it sit for 5 minutes, then whisk gently until smooth.
• Add optional ingredients: Stir in the corn syrup and room-temperature butter for extra shine and richness.
• Cool the ganache: Let the ganache cool slightly for 10-15 minutes until it’s pourable but not hot.

5. Coat the Cake

• Prepare for ganache: Place the chilled cake on a wire rack set over a large baking sheet to catch any drips.
• Pour ganache: Slowly pour the ganache over the top of the cake, allowing it to flow down the sides. Use an offset spatula to spread it evenly if needed.
• Let the ganache set: Allow the ganache to drip for a few minutes before moving to the next step.

6. Final Chill and Serve

• Chill the cake: Carefully move the cake back to the refrigerator for at least 1-2 hours, or until the ganache is completely set.
• Decorate: Optionally, add a decorative swirl using leftover filling or white chocolate.
• Serve: For cleaner slices, dip a sharp knife in hot water and wipe it clean between each cut. Let the cake sit at room temperature for about 20-30 minutes before serving for the best texture.

Variations of the Chocolate Ding Dong Cake

While the classic Chocolate Ding Dong Cake is perfect as it is, there are some fun ways to put a spin on it:

1. Add a layer of chocolate mousse: For extra richness, you can add a layer of chocolate mousse between the cake and cream filling. This will give the cake an even more decadent texture.

2. Use dark chocolate ganache: If you prefer a richer, more intense chocolate flavor, try using dark chocolate for the ganache instead of semi-sweet chocolate.

3. Peanut Butter Filling: Replace the marshmallow fluff with peanut butter for a peanut butter and chocolate combo that’s sure to satisfy any sweet tooth.

Frequently Asked Questions (FAQs)

Q1: Can I make this cake in advance?

Yes! You can prepare the chocolate cake layers and filling ahead of time. Store the cake layers and filling separately in the refrigerator for up to 2 days. Assemble and finish the cake just before serving.

Q2: Can I freeze the Chocolate Ding Dong Cake?

Yes, you can freeze this cake! After assembling and coating it with ganache, wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Let it thaw in the refrigerator before serving.

Q3: Can I use a different type of chocolate for the ganache?

Yes, you can substitute semi-sweet chocolate with milk chocolate or dark chocolate for a different flavor profile. However, keep in mind that dark chocolate will give a more intense flavor.

Conclusion

The Chocolate Ding Dong Cake is the ultimate chocolate lover’s dream. With its deep, moist cake layers, creamy filling, and smooth ganache coating, it’s a decadent treat that will satisfy any sweet craving. Perfect for special occasions or just because, this cake is sure to impress your friends and family. Try making this indulgent dessert at home and experience the magic of homemade Ding Dongs like never before. Enjoy every sinful bite!

Chocolate Ding Dong Cake: A Sinful Chocolate Indulgence!

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• Author: David Andersson
• Total Time: 50 mins
• Diet: Vegetarian

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Description

The Chocolate Ding Dong Cake is inspired by the beloved snack cake known for its layers of chocolate cake and cream filling, covered in a shiny chocolate shell. This homemade take on the classic Ding Dong elevates it with layers of moist chocolate cake, a rich and creamy filling, and a perfectly glossy ganache coat that makes it a truly sinful indulgence.

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Ingredients

Scale 1x2x3x

1. For the Moist Chocolate Cake:

• 1 ½ cups (190g) all-purpose flour

• ¾ cup (65g) unsweetened Dutch-process cocoa powder

• 1 ½ teaspoons baking soda

• ¾ teaspoon baking powder

• ¾ teaspoon salt

• 1 ½ cups (300g) granulated sugar

• 2 large eggs, room temperature

• ¾ cup (180ml) buttermilk, room temperature (shake well)

• ¾ cup (180ml) vegetable oil (or other neutral oil)

• 1 teaspoon vanilla extract

• ¾ cup (180ml) hot water or hot brewed coffee

2. For the Creamy Filling:

• 1 cup (8 oz / 226g) unsalted butter, softened

• ½ cup (95g) vegetable shortening (helps stabilize and gives classic texture)

• 3 cups (360g) powdered sugar, sifted

• 1 jar (7 oz / approx. 200g) marshmallow fluff (creme)

• 1 teaspoon vanilla extract

• Pinch of salt

• 2-4 tablespoons heavy cream or milk (adjust for consistency)

3. For the Chocolate Ganache Coating:

• 8 oz (226g) good-quality semi-sweet chocolate, finely chopped

• 1 cup (240ml) heavy cream

• 1 tablespoon light corn syrup (optional, for shine)

• 1 tablespoon unsalted butter, room temperature (optional, for shine and richness)

Equipment Needed:

• Two 8-inch or 9-inch round cake pans

• Parchment paper

• Large mixing bowl

• Medium mixing bowl

• Whisk

• Rubber spatula

• Electric mixer (handheld or stand)

• Measuring cups and spoons

• Wire rack

• Offset spatula or large knife

• Piping bag with a large round tip (optional, for filling)

• Baking sheet

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Instructions

1. Make the Chocolate Cake

• Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper rounds.

• Combine dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and granulated sugar. Break up any lumps and mix well.

• Combine wet ingredients: In a separate medium bowl, whisk together the eggs, buttermilk, oil, and vanilla extract.

• Combine wet and dry: Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.

• Add hot water/coffee: Carefully pour the hot water or hot coffee into the batter and whisk on low speed until smooth. The batter will be thin.

• Bake: Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a wooden toothpick inserted into the center comes out clean.

• Cool the cakes: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack. Peel off the parchment paper and let cool completely.

2. Make the Creamy Filling

• Cream butter and shortening: In a large bowl using an electric mixer, beat the softened butter and shortening together on medium-high speed until light and fluffy (about 3-4 minutes).

• Add powdered sugar: Gradually add the sifted powdered sugar while mixing on low speed, then beat on medium until incorporated.

• Add marshmallow fluff: Add the marshmallow fluff, vanilla extract, and salt. Beat until combined.

• Adjust consistency: Increase speed to medium-high and beat for another 2-3 minutes until fluffy. If the filling is too stiff, add heavy cream or milk, one tablespoon at a time, until it reaches a smooth, spreadable consistency.

3. Assemble the Cake Base

• Level the cakes: Once the cakes are completely cool, use a long serrated knife to level the tops if they domed during baking.

• Layer the cake: Place one cake layer, cut-side up, on your serving plate. Spread the filling evenly over the layer, leaving a small border, or pipe a thick border of filling around the edge and fill the center.

• Top with second layer: Carefully place the second cake layer on top, cut-side down.

• Chill the cake: Refrigerate the assembled cake for 30-60 minutes. This helps the filling firm up for easier ganache application.

4. Make the Chocolate Ganache Coating

• Heat cream: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.

• Combine cream and chocolate: Pour the hot cream over the chopped chocolate and let it sit for 5 minutes, then whisk gently until smooth.

• Add optional ingredients: Stir in the corn syrup and room-temperature butter for extra shine and richness.

• Cool the ganache: Let the ganache cool slightly for 10-15 minutes until it’s pourable but not hot.

5. Coat the Cake

• Prepare for ganache: Place the chilled cake on a wire rack set over a large baking sheet to catch any drips.

• Pour ganache: Slowly pour the ganache over the top of the cake, allowing it to flow down the sides. Use an offset spatula to spread it evenly if needed.

• Let the ganache set: Allow the ganache to drip for a few minutes before moving to the next step.

6. Final Chill and Serve

• Chill the cake: Carefully move the cake back to the refrigerator for at least 1-2 hours, or until the ganache is completely set.

• Decorate: Optionally, add a decorative swirl using leftover filling or white chocolate.

• Serve: For cleaner slices, dip a sharp knife in hot water and wipe it clean between each cut. Let the cake sit at room temperature for about 20-30 minutes before serving for the best texture.

Notes

This Chocolate Ding Dong Cake is perfect for chocoholics and special occasions alike! Moist, rich, and filled with creamy goodness—it’s sure to become a family favorite. Don’t forget to share your creation and tag us. Happy baking!

• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate Ding Dong Cake