Decadent Ding Dong Delight Recipe

This Decadent Ding Dong Delight reimagines the classic snack cake into an exquisite layered dessert, featuring rich chocolate cake, silky cream filling, and luscious chocolate ganache. If you have a fondness for the iconic Ding Dong treats, this homemade cake version will elevate your dessert experience to new heights. For those who adore a good chocolate indulgence, this cake promises satisfaction and then some!

Ingredients & Alternatives

Cake:

Use either the provided chocolate cake recipe or simplify with a high-quality boxed mix.

Coffee:

Enhances the chocolate depth without imparting a coffee flavor. Substitute with hot water if preferred.

Filling:

Known as Ermine frosting, this smooth, buttery concoction adds a luxurious texture. It requires more effort than simple buttercream but is well worth it.

Ganache:

Opt for semi-sweet or milk chocolate based on your taste preference. Chocolate chips can substitute for a bar if necessary.

Storage Tips

Store your Ding Dong Cake in an airtight container within the refrigerator to maintain freshness for 3-4 days. Allow the cake to reach room temperature before serving to enhance the flavors and textures.

Freezing Instructions

Freeze the cake by wrapping it securely in plastic wrap or aluminum foil and placing it in a freezer-safe container. It keeps well for up to 3 months. Thaw in the refrigerator before allowing it to come to room temperature for serving.

Ingredients

Chocolate Cake:

• 1 ¾ cups (219 g) all-purpose flour
• 2 cups (400 g) granulated sugar
• ¾ cup (90 g) unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup (240 g) buttermilk, room temperature
• ½ cup (112 g) vegetable oil
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (237 g) freshly brewed hot coffee

Filling (Ermine Frosting):

• 1 cup whole milk
• 5 tablespoons all-purpose flour
• 1 cup (2 sticks / 227 g) unsalted butter
• 1 cup (200 g) granulated sugar
• 1 teaspoon vanilla extract

Ganache:

• 12 ounces (340 g) semi-sweet chocolate, finely chopped
• 12 ounces (355 ml) heavy cream

Instructions

Chocolate Cake:

1. Preheat oven to 350°F (177°C). Grease two 8-inch round cake pans and line with parchment.
2. Combine dry ingredients in a mixing bowl.
3. In a separate bowl, mix buttermilk, oil, eggs, and vanilla.
4. Gradually mix wet ingredients into dry, then stir in hot coffee.
5. Pour batter into prepared pans. Bake for 30-40 minutes or until a tester comes out clean.
6. Let cakes cool in pans for 30 minutes, then turn out to cool completely.

Filling:

1. Cook milk and flour over medium heat until thick. Cool completely.
2. Cream butter and sugar until fluffy. Add cooled milk mixture and vanilla, beat until creamy.

Ganache:

1. Place chopped chocolate in a bowl.
2. Heat cream until it simmers, then pour over chocolate. Let stand 2 minutes, then stir until smooth.

Assembly:

1. If necessary, level the cakes. Place one layer on a plate, spread with filling, then top with the second cake.
2. Pour ganache over the assembled cake, allowing some to drip down the sides.
3. Let set before serving, garnish as desired.

Indulge in this sumptuous Ding Dong Delight, a treat that transforms a simple chocolate craving into a spectacular dessert experience.