Description of this recipe
This Ding Dong Cake recipe is a homemade version of the classic Hostess treat, elevated to a gourmet dessert. It features moist Devil’s food cake layers, a luscious cream filling, and a rich chocolate ganache. It’s perfect for chocolate lovers and anyone looking to recreate a nostalgic favorite with a touch of elegance.
Why you will love this recipe
You’ll adore this Ding Dong Cake because it captures the essence of the beloved childhood snack but with a sophisticated twist. The cake layers are incredibly moist and intensely chocolatey, thanks to the combination of Devil’s food cake mix and instant chocolate pudding. The cream filling is light, fluffy, and perfectly sweet, providing a delightful contrast to the rich chocolate. And the decadent chocolate ganache adds a final layer of indulgence that will have everyone begging for a second slice. This cake is surprisingly easy to make, and the results are truly impressive. It’s a guaranteed crowd-pleaser that will become a new favorite for birthdays, holidays, or any special occasion. Plus, making it from scratch allows you to control the quality of ingredients, ensuring a delicious and wholesome treat.
Ingredients:
Cake:
- 1 box Devil’s food cake mix
- 3.4 ounces instant chocolate pudding mix
- 4 eggs
- 1 cup sour cream
- ½ cup warm water
- ½ cup vegetable oil
Cream Filling:
- 5 tablespoons all-purpose flour
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1 cup (2 sticks) butter, room temperature
Chocolate Ganache:
- 1¼ cups heavy whipping cream
- 1 tablespoon sugar
- 12 ounces semi-sweet chocolate chips
Preparation:
Step 1: Preheat the oven to 350°F (175°C). Cut out two circles of parchment paper to fit the bottom of two 9-inch cake pans. Place the parchment circles in the bottom of the pans and spray the bottom and sides of each pan with cooking spray. This ensures the cake releases easily.
Step 2: In a large mixing bowl, combine the Devil’s food cake mix, instant chocolate pudding mix, eggs, sour cream, warm water, and vegetable oil. Mix until everything is thoroughly combined. The pudding mix adds extra moisture and richness to the cake.
Step 3: Divide the cake batter evenly between the prepared cake pans, pouring it directly over the parchment paper. Spread the batter to ensure even layers.
Step 4: Bake in the preheated oven for 28 to 31 minutes. Avoid opening the oven door during baking to prevent the cake from sinking in the middle. The cake is done when a toothpick inserted into the center comes out clean.
Step 5: Remove the cakes from the oven and let them cool in the pans for 30 minutes. After 30 minutes, flip the cakes out of the pans onto a piece of parchment paper on the counter. Allow them to cool completely. This is crucial to prevent the cream filling from melting.
Cream Filling:
Step 1: In a small saucepan over medium-low heat, combine the milk and flour. Whisk continuously to prevent lumps from forming. Cook, whisking constantly, until the mixture thickens.
Step 2: As soon as the mixture thickens and starts to form lumps, remove it from the heat. Continue whisking for an additional 1 to 2 minutes to smooth out any remaining lumps. Add the vanilla extract and whisk to combine.
Step 3: Let the mixture cool completely on the countertop. This is essential to prevent the butter from melting when you add it later.
Step 4: In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter and sugar. Cream together on medium-high speed for 3 to 4 minutes, or until light and fluffy. This incorporates air into the butter and sugar, creating a light and airy cream filling.
Step 5: Slowly add the cooled milk and flour mixture to the mixing bowl, one tablespoon at a time, while the mixer is running on low speed. Once all of the milk and flour mixture has been added, increase the mixer speed to medium and mix until the filling is light and fluffy.
Step 6: Spread the cream filling evenly over the bottom of one of the cooled cake layers. Use a knife to smooth the filling and ensure it is flush with the edges of the cake.
Step 7: Carefully place the second cooled cake layer on top of the cream filling, with the bottom side facing down. Refrigerate the cake while preparing the ganache. This helps the filling to set.
Chocolate Ganache:
Step 1: In a medium mixing bowl, combine the heavy whipping cream, sugar, and semi-sweet chocolate chips.
Step 2: Microwave the mixture in 20-second intervals, stirring after each interval, until the chocolate chips begin to melt.
Step 3: Once the chocolate is partially melted, use a hand mixer to blend the heavy cream and chocolate until smooth and glossy. Allow the ganache to cool on the counter for 15 to 20 minutes, or until it reaches a pourable consistency. This prevents the ganache from being too runny and sliding off the cake.
Step 4: Remove the cake from the refrigerator. Slowly pour the ganache over the top of the cake, allowing it to drip down the sides.
Step 5: Refrigerate the cake until the ganache is set, usually for at least 30 minutes, before serving.
COOKING Rating:
Intermediate
Serving Suggestions:
Serve the Ding Dong Cake chilled. Cut into slices and enjoy as a decadent dessert. It pairs well with a glass of cold milk, a scoop of vanilla ice cream, or a cup of coffee. For an extra touch, garnish each slice with a few fresh berries or a dusting of cocoa powder.
Tips:
- Make sure the cake layers are completely cooled before adding the cream filling to prevent it from melting.
- Don’t overbake the cake, or it will be dry. Check for doneness using a toothpick.
- If the cream filling seems too thin, refrigerate it for a few minutes to firm it up.
- Adjust the sweetness of the ganache to your liking by using more or less sugar.
- For a richer ganache, use dark chocolate instead of semi-sweet chocolate.
- Store leftovers in the refrigerator for up to 3 days.
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
1 hour (plus chilling time)
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
Calories:
Approximately 600-700 per serving
Protein:
Approximately 8-10 grams per serving
Sodium:
Approximately 300-400mg per serving
Conclusion
This Ding Dong Cake recipe is a delightful homemade version of a classic treat, offering a perfect balance of rich chocolate flavor and creamy sweetness. The moist cake layers, luscious cream filling, and decadent ganache combine to create a truly unforgettable dessert experience. Whether you’re celebrating a special occasion or simply craving a comforting indulgence, this cake is sure to satisfy your sweet tooth and impress your friends and family. So, gather your ingredients, follow the steps, and prepare to enjoy a slice of homemade happiness!
Questions and Answers:
Q1: Can I use a different type of cake mix?
A: While Devil’s food cake mix is recommended for its rich chocolate flavor, you can experiment with other chocolate cake mixes, such as dark chocolate or chocolate fudge. Just keep in mind that the flavor and texture of the cake may vary slightly.
Q2: Can I make the cream filling ahead of time?
A: Yes, you can make the cream filling up to 24 hours in advance. Store it in an airtight container in the refrigerator. Before using, let it sit at room temperature for about 30 minutes to soften slightly, and then beat it with a mixer until it’s light and fluffy again.
Q3: Can I freeze the Ding Dong Cake?
A: While it’s best enjoyed fresh, you can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before serving. The ganache may become slightly less glossy after freezing, but the flavor will still be delicious.
Q4: What can I use if I don’t have semi-sweet chocolate chips?
A: You can substitute semi-sweet chocolate chips with dark chocolate chips, milk chocolate chips, or even chopped chocolate. The type of chocolate you use will affect the sweetness and intensity of the ganache.
Q5: How can I prevent the cake from sticking to the pan?
A: The key to preventing the cake from sticking is to properly prepare the pans. Use parchment paper circles on the bottom of the pans and spray the bottom and sides with cooking spray. This double-layer of protection will ensure that the cake releases easily.
