Introduction
Welcome to this delicious recipe for Ding Dong cake! If you’re a fan of the classic Ding Dong snack cakes, then you’re in for a treat. This homemade version is even more moist, chocolatey, and indulgent. With layers of rich chocolate cake, creamy filling, and a decadent chocolate ganache, this Ding Dong cake is sure to satisfy your sweet tooth. Get ready to impress your friends and family with this irresistible dessert!
Ingredients
For the cake:
– 2 cups all-purpose flour
– 2 cups granulated sugar
– 3/4 cup unsweetened cocoa powder
– 1 1/2 teaspoons baking powder
– 1 1/2 teaspoons baking soda
– 1 teaspoon salt
– 2 large eggs
– 1 cup whole milk
– 1/2 cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup boiling water
For the filling:
– 1 cup heavy cream
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
For the ganache:
– 1 cup semi-sweet chocolate chips
– 1/2 cup heavy cream
Steps
1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
4. Stir in the boiling water. The batter will be thin, but that’s okay.
5. Pour the batter evenly into the prepared cake pans.
6. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
8. While the cakes are cooling, prepare the filling. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Once the cakes are completely cooled, spread the filling on top of one cake layer. Place the second cake layer on top.
10. To make the ganache, heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth.
11. Pour the ganache over the assembled cake, allowing it to drip down the sides.
12. Refrigerate the cake for at least 1 hour to allow the ganache to set.
13. Serve chilled and enjoy!
Variations
– For a twist on the classic Ding Dong cake, you can add a layer of raspberry or strawberry jam between the cake layers.
– If you’re a fan of mint chocolate, you can add a teaspoon of mint extract to the filling or ganache.
– To make a gluten-free version of this cake, simply substitute the all-purpose flour with a gluten-free flour blend.
Tips
– Make sure to grease your cake pans well to prevent the cakes from sticking.
– For extra moistness, you can brush each cake layer with a simple syrup made from equal parts sugar and water.
– When making the ganache, be sure to use high-quality chocolate chips for the best flavor.
– Allow the cake to chill in the refrigerator before serving to help the ganache set and make it easier to slice.
Conclusion
Indulge in the heavenly taste of this homemade Ding Dong cake. With its moist chocolate cake, creamy filling, and rich ganache, it’s a dessert that will satisfy any chocolate lover’s cravings. Whether you’re making it for a special occasion or simply to treat yourself, this Ding Dong cake is sure to impress!
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.
Q: Can I use a different type of chocolate for the ganache?
A: Absolutely! While semi-sweet chocolate is commonly used, you can experiment with milk chocolate or dark chocolate for a different flavor profile.
Q: How long will the cake last?
A: Properly stored in the refrigerator, the cake will stay fresh for up to 5 days.
Q: Can I freeze the cake?
A: Yes, you can freeze the cake. Just make sure to wrap it tightly in plastic wrap and place it in an airtight container before freezing. Thaw in the refrigerator overnight before serving.
