Ding Dong Cake is a wealthy chocolate layer cake with vanilla bean cream filling & decadent chocolate caramel ganache. A trifecta of scrumptious! It’s a dessert twist on the Hostess Ding Dong snack desserts, and WOW is it scrumptious!
It was my son Tom’s birthday. Two days after Christmas and I used to be nearly desserted-out! He kindly let me have free rein over his birthday dessert, so I picked this Chocolate Ding Dong Cake Recipe. Who wouldn’t love that????
Why You Should Make
- Should you like Ding Dongs, this from-scratch cake will knock your socks off!
- It’s the right cake for celebrations.
- It would thrill the chocolate lovers in your life.
Ingredient Suggestions
- Sugar, Flour, Baking Soda, Cocoa Powder, Salt
- Baking Powder – Verify the expiration date as baking powder typically expires because it sits within the pantry. You may additionally take a look at it by placing a spoonful in some very popular water. If lively, it ought to bubble vigorously.
- Buttermilk – Should you don’t have buttermilk readily available, it may be made by including a tablespoon of lemon juice or vinegar to a 1 cup liquid measuring cup. Add 2% or complete milk to the 1-cup mark. Stir and let relaxation for a few minutes to thicken. Repeat if greater than 1 cup is required.
- Sizzling Espresso – I’m not a espresso drinker so I exploit immediate espresso and sizzling water. Leftover espresso can be used.
- Canola Oil
- Eggs – Deliver to room temperature for straightforward incorporation.
- Vanilla Extract and Vanilla Beans – Use actual, not synthetic extract. Should you don’t have entry to vanilla beans, you may as well purchase vanilla bean paste.
- Chocolate – Could use semisweet chocolate chips or chopped semisweet chocolate bars.
- Caramel Sauce – Use a very good model of store-bought caramel sauce with butter and cream listed as components. You can too make an Straightforward Microwave Caramel Sauce.
- Unflavored Gelatin – Discover the Knox model close to the Jello merchandise within the grocery retailer.
- Heavy Cream – Must be at the least 36% butterfat.
- Powdered Sugar – Sift earlier than utilizing.
Skilled Suggestions
- Grease your pans effectively, and line with parchment rounds for straightforward elimination.
- For even layers, use a kitchen scale to ensure every cake has roughly the identical quantity of batter.
- The ganache could be very exhausting to chop by way of when chilly because of the addition of caramel. It’s scrumptious, however be ready to smush your slices a bit whereas reducing. Miss the caramel sauce if picture-perfect slices are a priority. My household positively doesn’t care!
- PRO-Tip: Rigorously warmth your knife to assist get by way of the ganache. Run it below sizzling water or pour boiling water from a teapot over it, then dry your knife. Repeat as wanted.
- Setting the cake out at room temperature for about an hour earlier than serving will assist heat the ganache. I exploit a sawing movement with a serrated knife to slice and take a look at to not exert an excessive amount of stress, letting the knife do the work as a substitute.
- I decreased the quantity of heavy cream within the filling by 1/4 cup from Danielle’s model. I discovered the ratio made a firmer filling. Should you take a look at the picture above, discover that the burden of the highest layer made the filling bulge only a bit. That is with the upper cream-to-gelatin ratio.
- Be sure that to maintain this cake refrigerated while you’re not indulging!
Steadily Requested Questions
A Ding Dong is a small chocolate snack cake with a cream filling that’s been distributed by Hostess since 1967. This Ding Dong Cake was impressed by the 2 main parts of the packaged snack meals: chocolate cake and creamy vanilla filling.
It’s greatest to retailer your cake within the fridge because of the cream filling. Cowl the place slices have been eliminated with plastic wrap to maintain it contemporary. The cake might be good for 3-4 days.
Sure, however refrigerate it first so the topping and filling are chilly and agency. Then wrap effectively in plastic to make it hermetic. Freeze for as much as 3 months. Defrost within the fridge in a single day to serve.
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Elements
Cake:
- 2 cups sugar
- 1 ¾ cups flour
- ¾ cups cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup sizzling espresso
- ½ cup canola oil
- 2 massive eggs
- 2 teaspoon vanilla
Caramel Ganache:
- 10 ounces semisweet chocolate chips or semisweet chocolate, chopped
- 8 ounces selfmade caramel sauce or best-quality store-bought caramel sauce
Cream Filling:
- 2 tablespoons chilly water
- 1 ¼ teaspoons unflavored gelatin
- 1 ¼ cups chilled heavy whipping cream
- ¾ cup powdered sugar
- 1 vanilla bean, cut up lengthwise, and seeds scraped from contained in the bean
Directions
- Regulate oven rack to the center place. Preheat oven to 350 levels F. Butter and line 2, 8-inch baking pans with parchment paper. Put aside.
- Within the bowl of a stand mixer fitted with the paddle attachment, add the dry components & combine.
- Add the buttermilk, sizzling espresso, oil, eggs, and vanilla. Combine on medium velocity till effectively mixed 1-2 minutes.
- Divide batter amongst cake pans and bake till a toothpick inserted comes out nearly clear, about 35 to 40 minutes.
- Let cake cool in pans for about 10 minutes then take away from pans and funky on a cooling rack till utterly cooled. I froze mine at this level, in a single day.
- Make caramel ganache by melting 10 ounces of semi-sweet chocolate or chocolate chips within the microwave until melted.
- Stir in 8 ounces of caramel sauce and whisk until easy. Put aside to let thicken.
- Add the chilly water to a small bowl, then sprinkle the gelatin over it. Permit to sit down for about 10 minutes, till it has set.
- In a small skillet, add about 1/2-inch of water, and warmth over medium-high warmth. Place the small bowl with the gelatin immediately contained in the skillet. Stir the gelatin till it’s melted, about 2 minutes. Take away the bowl from the skillet.
- Within the mixer, use whisk attachment and beat the heavy cream, powdered sugar, and vanilla bean seeds. Beat on excessive to gentle peaks.
- Add the melted gelatin combination and proceed to beat till stiff peaks have shaped.
- Take the primary cake layer and place it on a cake plate. Unfold with half the ganache. Prime with vanilla bean whipped cream.
- Chill for a few half hour to ensure the whipped cream can help the second layer.
- Add the second layer of cake and the remainder of the ganache. Chill cake.
Notes
The cake could be very troublesome to slice when chilly, because the ganache will agency up. Take away cake from the fridge at the least an hour earlier than serving to let the ganache soften up a bit. The slices will not be excellent, however they will be scrumptious!
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Vitamin Info:
Yield:
16
Serving Dimension:
1 slice
Quantity Per Serving:
Energy: 495Complete Fats: 22gSaturated Fats: 10gTrans Fats: 0gUnsaturated Fats: 11gLdl cholesterol: 50mgSodium: 427mgCarbohydrates: 69gFiber: 3gSugar: 51gProtein: 6g
