Get ready to indulge in the ultimate chocolate delight with our Heavenly Ding Dong Cake! Inspired by the classic snack, this decadent dessert features moist chocolate cake layers, a rich ermine frosting filling, and a luscious ganache coating. Perfect for special occasions or simply to satisfy your sweet tooth, this cake is sure to be a hit with chocolate lovers.
Ever since I first baked this Ding Dong Cake, it has become a family favorite. My husband and kids eagerly await their slice, often sneaking into the kitchen for a sneak peek while it cools. The combination of moist chocolate cake, creamy filling, and rich ganache creates a dessert that brings pure joy and sweet memories to our household.
Why This Ding Dong Cake?
Unbeatable Layers of Flavor:
- Rich and Moist Chocolate Cake: Each layer is moist and rich, made with real buttermilk and freshly brewed coffee for an intense chocolate flavor.
- Creamy Ermine Frosting: The filling is smooth, light, and not overly sweet, balancing perfectly with the rich chocolate cake.
- Decadent Ganache Coating: A silky chocolate ganache encases the entire cake, providing a luxurious and glossy finish.
- Crowd Pleaser: Ideal for birthdays, celebrations, or any occasion where you want to impress and delight your guests.
Ingredients:
Chocolate Cake:
- 219 g (1 ¾ cups) all-purpose flour
- 400 g (2 cups) granulated sugar
- 90 g (¾ cup) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 240 g (1 cup) buttermilk, room temperature
- 112 g (½ cup) vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 237 g (1 cup) freshly brewed hot coffee
Filling (Ermine Frosting):
- 1 cup whole milk
- 5 tablespoons all-purpose flour
- 227 g (1 cup / 2 sticks) butter
- 200 g (1 cup) granulated sugar
- 1 teaspoon vanilla extract
Ganache:
- 340 g (12 ounces) semi-sweet chocolate, finely chopped
- 340 g (12 ounces) heavy cream, room temperature
Directions:
Chocolate Cake:
- Preheat and Prepare Pans:
- Preheat your oven to 350°F (175°C).
- Spray two 8-inch x 3-inch round cake pans with nonstick cooking spray. Set aside.
- Mix Dry Ingredients:
- In the bowl of a stand mixer, combine the flour, sugar, cocoa, baking soda, baking powder, and salt. Mix to combine.
- Combine Wet Ingredients:
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Combine Wet and Dry Ingredients:
- With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. Add the hot coffee and mix until just combined, scraping the bottom of the bowl as needed.
- Bake:
- Divide the batter evenly between the prepared pans and bake for 30-40 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Allow the cakes to cool in the pans for 30 minutes before turning them out onto a cooling rack to cool completely.
Filling (Ermine Frosting):
- Cook Milk Mixture:
- In a medium saucepan over medium heat, whisk together the milk and flour. Cook, whisking constantly, until the mixture thickens and resembles a very thick pudding (3-5 minutes). Let it cool to room temperature.
- Cream Butter and Sugar:
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy (2-3 minutes).
- Combine and Whip:
- Add the cooled milk mixture to the creamed butter and sugar. Beat on medium-high speed until light and fluffy (2-3 minutes). Add the vanilla extract and mix until smooth and creamy (7-8 minutes).
Ganache:
- Prepare Ganache:
- Place the chopped chocolate into a heat-safe bowl.
- Heat the heavy cream in a microwave-safe bowl until it just begins to simmer (3-4 minutes). Pour the hot cream over the chocolate and let it sit for at least 2 minutes.
- Whisk Ganache:
- Whisk the ganache until smooth and glossy. Let it cool slightly before using.
Assembly:
- Level and Fill:
- If needed, level the tops of the cooled cakes. Place one cake layer on your serving plate or stand. Spread the ermine frosting evenly over the top of the cake. Place the second cake layer on top.
- Coat with Ganache:
- Pour the ganache over the top of the cake, allowing it to drip down the sides. Smooth the ganache with a spatula if necessary. Let the ganache set for a few minutes before serving.
- Serve:
- Slice and serve with a dollop of whipped cream or a glass of milk.
Notes:
- Substitutions: Feel free to use dark chocolate instead of semi-sweet for a richer flavor, or add a pinch of espresso powder to the ganache for a mocha twist.
- Tips: Ensure all ingredients for the ermine frosting are at room temperature to achieve the best consistency.
- Nutritional Information: This cake is a decadent treat best enjoyed in moderation. Each serving is approximately 1046 calories, with 98g of fat, 50g of carbs, 2g of fiber, 45g of sugar, and 12g of protein.
