Ding Dong Cake
This moist chocolate cake has a creamy filling and is topped with a chocolate ganache. It's like eating a Hostess Ding Dong....but better!
Servings: 24
Calories: 318kcal
Ingredients
Cake
- 2 cups flour
- 2 cups sugar
- 3/4 cup cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
- 1 cup hot coffee
Filling
- 5 tablespoons flour
- 1 cup milk
- 1/2 cup shortening
- 1/2 cup butter
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
Ganache Topping
- 2/3 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- 2 tablespoons corn syrup
Instructions
Make the Cake
- Preheat oven to 350°F.
- Grease two 9x13 pans and line the bottom with parchment paper.
- Add flour, sugar, cocoa powder, salt, baking powder and baking soda to your mixing bowl (I use a stand mixer with the whisk attachment). Stir until combined.
- In a separate medium bowl, whisk together the oil, buttermilk, eggs and vanilla. Once combined, add in the coffee slowly so you don't cook the eggs.
- Pour the wet ingredients into the dry ingredients and stir slowly until combined. Then mix on high for two minutes, scraping the sides halfway through.
- Distribute the batter evenly between the two prepared pans and bake for 20-25 minutes, or until a toothpick comes out clean. (A few moist crumbs sticking to the toothpick is fine, but you don't want it gooey)
- Cool cakes for a few minutes. Run a butter knife around the outside of each pan, and turn the cakes out onto a cooling rack and carefully remove parchment paper. Let cool completely.
Make the Filling
- In a saucepan, mix flour and milk with a whisk. Bring to a boil, stirring constantly, until thick. Remove from the heat and let cool.
- In a large bowl (or stand mixer with a whisk attachment), beat the shortening, butter, sugar, salt and vanilla until fluffy.
- Add the cooled milk mixture and beat until smooth.
- Place one of the cakes back into the pan, spread filling over the cake and top with the other cake layer.
Make the Ganache Topping
- Place chocolate in a medium sized bowl.
- In a microwave safe bowl (or glass liquid measuring cup), heat the heavy whipping cream in 15 second increments until it's very hot but NOT boiling.
- Pour the cream over the chocolate chips and let sit for two minutes.
- Add the corn syrup and stir until smooth and glossy. Pour over the cake and spread with a spoon.
- Refrigerate cake for at least 2 hours to let everything set. Enjoy!
Video
Nutrition
Serving: 1slice | Calories: 318kcal | Carbohydrates: 40g | Protein: 3g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.06g | Cholesterol: 34mg | Sodium: 258mg | Potassium: 139mg | Fiber: 1g | Sugar: 30g | Vitamin A: 234IU | Vitamin C: 0.03mg | Calcium: 49mg | Iron: 0.82mg