If you're a fan of chocolate, you're in for a treat! The Ding Dong Cake is a decadent chocolate cake that captures the essence of the beloved snack cake in a homemade version that's both elegant and indulgent. With its moist layers of chocolate cake, a creamy filling reminiscent of whipped cream, and a luscious chocolate ganache topping, this cake is sure to impress at any celebration. Whether it’s for a birthday, a special occasion, or simply a sweet craving, this cake is the ultimate chocolate delight that promises to satisfy every sweet tooth.
Ingredients
For the Cake:
- 3 eggs (room temperature): Eggs provide structure and moisture, making the cake rich and fluffy.
- 1 cup buttermilk (room temperature): The acidity of buttermilk tenderizes the cake, giving it a light texture.
- 1 cup hot water or hot chocolate: Adds moisture and enhances the chocolate flavor.
- ½ cup vegetable oil: Keeps the cake moist and adds richness.
- 2 cups all-purpose flour (spooned and leveled): Forms the base structure of the cake.
- 1 ¾ cups granulated sugar: Sweetens the cake and contributes to its moistness.
- ¾ cup dark cocoa powder (preferably King Arthur): The star ingredient that gives the cake its rich chocolate flavor.
- 2 teaspoons baking soda: Provides leavening to help the cake rise.
- 2 teaspoons baking powder: Works alongside baking soda for a fluffy texture.
- 1 teaspoon salt: Enhances the flavors of the other ingredients.
- 1 tablespoon pure vanilla extract: Adds a warm, sweet flavor that complements the chocolate.
For the Filling:
- 1 cup whole milk: Forms the base of the creamy filling.
- 5 tablespoons all-purpose flour: Thickens the filling for a custard-like consistency.
- 1 cup unsalted butter (room temperature): Adds richness and a creamy texture.
- 1 cup granulated sugar: Sweetens the filling, balancing the rich chocolate cake.
- 1 teaspoon vanilla: Infuses flavor into the filling.
- ¼ teaspoon salt: Balances the sweetness of the filling.
For the Chocolate Ganache:
- 2 cups semisweet chocolate chips or chopped chocolate: The main ingredient for a rich, glossy topping.
- 1 ½ cups heavy cream: Creates a smooth, creamy ganache that enhances the chocolate flavor.
Step-by-Step Instructions
Prepare the Cake
Preheat the Oven: Set your oven to 325°F (163°C). Spray two 8-inch cake pans with cooking spray, line them with parchment paper, and spray the parchment again. This ensures easy removal of the cakes.
Mix Dry Ingredients: In a stand mixer fitted with the paddle attachment, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low speed until evenly combined.
Whisk Liquid Ingredients: In a separate bowl, whisk together eggs, buttermilk, hot water, vanilla extract, and vegetable oil until well blended.
Combine Mixtures: With the mixer on low speed, slowly pour the wet ingredients into the dry ingredients. Mix until just combined, scraping the bottom of the bowl to ensure even mixing.
Bake the Cakes: Divide the batter evenly between the prepared pans and bake for 30-33 minutes. Check for doneness by inserting a toothpick; it should come out with a few crumbs.
Cool the Cakes: Allow the cakes to cool in the pans for 15 minutes, then transfer them to a wire rack to cool completely. Level the tops if needed, wrap in plastic, and freeze while you prepare the filling.
Prepare the Filling
Cook the Milk Mixture: In a saucepan over medium heat, whisk together milk and flour. Cook until thickened to a very thick pudding consistency. Remove from heat and let it cool to room temperature.
Cream Butter and Sugar: In a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy. Scrape down the sides of the bowl.
Add Milk Mixture: Switch to the whisk attachment, add the cooled milk mixture, and beat until light and fluffy. Add vanilla and salt, mixing on high for 7-8 minutes until smooth.
Prepare the Ganache
Heat the Cream: In a microwave-safe bowl, heat the heavy cream until hot and slightly bubbly. Add the chocolate and let it sit for 3 minutes. Stir until smooth.
Cool the Ganache: Allow the ganache to firm up to a spreadable consistency. You can let it sit at room temperature or spread it on a lined sheet pan and place it in the freezer for no more than 10 minutes until firm.
Why This Recipe is Loved
The Ding Dong Cake is adored for its combination of rich flavors and textures. The moist chocolate cake pairs perfectly with the creamy filling, while the glossy ganache adds a touch of elegance. This cake brings back nostalgic memories for many, reminiscent of childhood treats, making it a perfect centerpiece for any celebration. It's a showstopper that impresses both in taste and appearance.
Pro Tips for Perfecting Your Ding Dong Cake
- Room Temperature Ingredients: Ensure that eggs and buttermilk are at room temperature for better mixing and a lighter cake.
- Don’t Overmix: Mix just until combined to prevent a dense texture.
- Freezing the Cakes: Freezing the cakes before frosting makes them easier to handle and frost.
- Chill the Ganache: Allowing the ganache to firm up makes it easier to spread without sliding off the cake layers.
Serving Suggestions
Serve this delectable cake with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. Fresh berries or a drizzle of caramel sauce can elevate the dessert further, offering a delightful contrast to the rich chocolate.
Conclusion
In conclusion, the Ding Dong Cake is not just a dessert; it’s an experience. With its simple ingredients and straightforward steps, anyone can create this chocolate masterpiece at home. The result is a show-stopping cake that is rich, moist, and utterly delicious, perfect for any occasion. Give this recipe a try, and indulge in a slice of nostalgia that will surely impress friends and family alike!