Ding Dong Cake Recipe
This grown-up chocolate dessert, featuring creme filling and ganache, offers a nostalgic take on a classic snack cake.
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Instructions
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Preheat oven to 375 F and prepare two 8-inch round cake pans by greasing and flouring them.
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Sift flour, sugar, cocoa powder, baking soda, and salt into a mixer bowl; then add water, oil, white vinegar, and vanilla extract, beating until blended.
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Pour batter into prepared pans and bake for 30 minutes, or until a tester comes out clean.
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Cool cakes in pans on wire racks for 10 minutes, then invert to cool completely before assembly.
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For the creme filling, beat 1 1/2 cups powdered sugar, shortening, butter, and salt in a stand mixer until smooth.
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Separately, combine the remaining 1/2 cup powdered sugar, meringue powder, water, and vanilla; then add this to the mixer and beat for 5 minutes until fluffy.
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Place one cake layer on a serving platter, spread with creme filling, top with the second cake layer, and chill.
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For the ganache, heat chocolate chips, heavy cream, and corn syrup in a microwave, stirring every 30 seconds until smooth.
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Pour ganache over the chilled cake, repeating layering up to 3-4 times and allowing each layer to set slightly, then refrigerate until firm before serving.