Introduction:
Prepare to dazzle your taste buds with our Ding Dong Cake – a decadent dessert inspired by the iconic snack cake, reimagined in cake form! This indulgent creation features layers of moist chocolate cake sandwiched with a creamy filling, all enrobed in a luscious chocolate ganache. With its irresistible combination of flavors and textures, this Ding Dong Cake is guaranteed to be a hit at any gathering or celebration.
Why We Love This Recipe:
✔️ Nostalgic Nod: Reminisce about childhood favorites with this grown-up twist on a classic treat. ✔️ Decadent Layers: Enjoy the perfect balance of moist cake, creamy filling, and rich chocolate ganache. ✔️ Crowd-Pleasing Dessert: Whether it’s a special occasion or simply a sweet craving, this cake is sure to please everyone’s palate.
Ingredients:
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
For the Filling:
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces semisweet chocolate, finely chopped
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined.
- Stir in the hot water until the batter is smooth and well incorporated.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
For the Filling:
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream filling over the top of one of the cooled cake layers.
- Place the second cake layer on top of the filling to sandwich them together.
For the Chocolate Ganache:
- In a small saucepan, heat the heavy cream until it just begins to simmer.
- Place the chopped chocolate in a heatproof bowl and pour the hot cream over it.
- Let it sit for 1-2 minutes, then stir until the chocolate is completely melted and the ganache is smooth.
- Allow the ganache to cool slightly, then pour it over the assembled cake, letting it drip down the sides.
- Refrigerate the cake for at least 30 minutes to set the ganache before serving.
Notes:
- For an extra indulgent touch, sprinkle crushed chocolate sandwich cookies over the top of the ganache before it sets.
- Store any leftover cake in the refrigerator, but allow it to come to room temperature before serving for the best taste and texture.
FAQs:
Q: Can I make the cake layers in advance? A: Yes, you can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.
Q: Can I use a different type of filling? A: Absolutely! Feel free to experiment with different fillings, such as chocolate mousse or whipped cream with flavored extracts.