Who doesn’t love a trip down memory lane, especially when it comes with a sweet twist? This Ding Dong Cake is a delightful homage to the iconic snack cake we all remember, but it’s supersized for maximum enjoyment. Imagine slicing into a cake that mimics the essence of that childhood favorite: a moist chocolate sponge, a heart of creamy filling, and a glossy coat of chocolate ganache. It’s a treat that bridges the gap between nostalgia and gourmet, making it perfect for both casual family dinners and sophisticated gatherings. Let’s embark on this culinary journey to recreate a piece of our collective sweet memories.
Equipment
- 8″ cake pans
- Mixing bowls
- Medium saucepan
- Cake leveler
Ingredients
Filling Base
- 1 cup (200 g) granulated sugar
- 5 tablespoons (40 g) all-purpose flour
- ¼ teaspoon salt
- 1 cup (236 ml) whole milk
Cake
- 1 ¾ cups (205 g) all-purpose flour
- 1 cup (200 g) brown sugar, firmly packed
- 1 cup (200 g) granulated sugar
- ¾ cup (75 g) natural cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- ½ cup (113 g) unsalted butter, melted
- ½ cup (118 ml) neutral cooking oil (canola, vegetable, or avocado oil)
- 2 large eggs + 1 egg yolk, room temperature preferred
- 2 teaspoons vanilla extract
- 1 cup (236 ml) buttermilk, room temperature preferred
- ½ cup (118 ml) hot coffee
Filling
- 1 filling base (from above)
- 1 cup (226 g) unsalted butter, softened
- 1 teaspoon clear vanilla extract (see note)
Ganache Frosting
- 8 oz (226 g) semi-sweet chocolate
- 1 cup (236 ml) heavy whipping cream
Instructions
For the Filling Base
- In a medium-sized saucepan, whisk together the sugar, flour, and salt.
- Gradually pour in the milk, whisking constantly until smooth.
- Over medium heat, continue whisking until the mixture thickens to a pudding-like consistency.
- Remove from heat and transfer to a heat-proof container. Cover with wax paper pressed directly on the surface to prevent a skin from forming. Let cool to room temperature.
For the Cake
- Preheat the oven to 350°F (175°C) and prepare two 8” cake pans with parchment paper and a light coating of grease and flour.
- In a large bowl, combine the dry ingredients: flour, both sugars, cocoa powder, baking soda, and salt.
- Stir in the melted butter and oil until well combined.
- Mix in the eggs, egg yolk, and vanilla, ensuring the batter is uniform.
- Gradually add in the buttermilk, followed by the hot coffee, mixing until smooth.
- Divide the batter between the prepared pans and bake for 33-35 minutes, or until a toothpick comes out clean.
- Let the cakes cool for 15 minutes before transferring them to a wire rack to cool completely.
For the Filling
- With the filling base cooled, beat the softened butter in a large bowl until fluffy.
- Gradually incorporate the filling base, followed by the vanilla extract, until the mixture is smooth and airy.
- Chill the filling slightly before assembling the cake.
For the Ganache Frosting
- Combine the chocolate and cream in a microwave-safe bowl and heat until melted and smooth, stirring frequently.
- Set aside to cool to a spreadable consistency.
Assembly
- Level the cake layers if necessary.
- Place the first layer on your serving plate and spread the filling over it.
- Top with the second layer and smooth out the sides.
- After chilling the stacked cakes briefly, cover them with the ganache frosting.
- Chill the frosted cake to set the ganache before serving.
Notes
- Vanilla Extract: Clear vanilla extract is recommended for the filling to maintain a pure white color and to mimic the classic Ding Dong flavor. However, regular vanilla extract is a suitable substitute.
- Storing: Keep the cake in an airtight container in the fridge for up to 5 days. Be mindful of warm environments as they can soften the filling and cause the layers to slide.
Dive into this indulgent Ding Dong Cake and relive the sweetest parts of your past, one delicious bite at a time. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to delight everyone who gets a slice.
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