Ding Dong Cake
Ding Dong cake is the upgraded version of your favorite snack cakes, featuring a moist chocolate cake with a creamy ermine filling and a mouthwatering chocolate ganache on top! It's a seriously tasty dessert you won't be able to resist!
Servings: 10 servings
Ingredients
Cake
- ¾ cup vegetable oil
- 1 1/4 cup warm coffee
- 2 large eggs
- 2 teaspoons vanilla
- 2 cups all purpose flour
- 1 1/2 cup granulated sugar
- ¾ cup unsweetened cocoa powder not Dutch process
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
Cream Filling (Ermine Frosting)
- ¾ cup granulated sugar
- ¼ cup flour
- 1 cup milk
- 1 cup unsalted butter room temperature
- 1 teaspoon vanilla extract
- 1 dash salt
Ganache
- 8 ounces semi sweet chocolate
- ⅔ cup heavy cream
Instructions
Cake
- Preheat the oven to 350 degrees Fahrenheit. Spray two 8-inch round cake pans with cooking spray. Add parchment rounds to the bottom of the pans and spray the parchment with cooking spray. Set aside.
- In a large bowl whisk together the vegetable oil, warm coffee, eggs, and vanilla until combined.
- In a medium bowl sift together the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.
- Fill the two pans evenly and bake for 30-35 minutes, until the center of the cake springs back lightly when pressed on, or a toothpick comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting the pan on a cooling rack to finish cooling.
Cream Filling
- Add the flour, sugar, and milk to a pan. Cook over medium heat while whisking constantly until thick and pudding-like, about 10 minutes.
- Remove from the heat and add to a heat-proof bowl or quarter sheet pan. Cover with plastic wrap so the plastic touches the top of the mixture and prevents a film from forming. Chill in the fridge for 40 minutes
- Add the room-temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.
- Add the flour mixture to the butter one scoop at a time until it is all incorporated
- Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.
Ganache
- Place the chocolate in a small bowl. Heat the cream in the microwave until steaming but not boiling, about 1 minute and a half. Pour the hot cream over the chocolate and let it sit for a few minutes. Use a whisk to combine the chocolate and cream until smooth. Set aside to cool while the cake chills.
Assembly
- Place one layer of cake on an 8’ cake board. Mound the cream on top of the cake and then top with the second layer of cake, preferably upside down so the top of the cake is very flat.
- Use an offset spatula or a clean bench scrape to smooth the cream between the layers, making sure there are no gaps or holes. Transfer to the fridge and chill for at least 30 minutes.
- Once the cake has chilled, remove it from the fridge and place it on a cooling rack with parchment underneath to catch any drips.
- Carefully pour the cooled ganache on top of the chilled cake and use an offset spatula to spread the ganache so it spills down the sides of the cake. Carefully use the spatula to spread the ganache evenly over the whole cake, letting the excess drip onto the parchment.
- Let the cake chill in the fridge for an hour or so before serving.
Video
Nutrition
Serving: 1serving | Calories: 669kcal | Carbohydrates: 84g | Protein: 8g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 376mg | Potassium: 365mg | Fiber: 5g | Sugar: 55g | Vitamin A: 899IU | Vitamin C: 0.1mg | Calcium: 87mg | Iron: 4mg
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