Ding Dong Cake
This Ding Dong Cake is everything you love about the classic treat but in a layered cake form. It’s moist, indulgent, and filled with creamy, dreamy goodness—perfect for any celebration or just when you need a chocolate fix.
Equipment
- Two 9-inch round cake pans
- Small saucepan (for both the filling and ganache)
- Whisk
- Offset spatula (optional for smoother frosting)
Ingredients
For the Cake:
- 1 box Devil’s Food Cake Mix
- Ingredients listed on the box typically eggs, water, and oil
For the Filling:
- 5 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup unsalted butter softened
- 1/2 cup shortening
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup heavy cream
Instructions
Step 1: Prepare the Cake
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Pans: Grease and flour two 9-inch round cake pans.
- Make Cake Batter: Follow the box instructions for the Devil’s Food Cake Mix. Pour the batter evenly into the prepared pans.
- Bake: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 2: Make the Filling
- Cook Flour and Milk: In a small saucepan, whisk the flour and milk together over medium heat until it thickens into a paste. Remove from heat and let cool completely.
- Cream the Mixture: In a mixing bowl, beat together the butter, shortening, and sugar until fluffy. Add the cooled flour mixture and vanilla extract. Beat until light and fluffy.
Step 3: Assemble the Cake
- Layer with Filling: Spread the filling evenly over the top of one cake layer. Place the second cake layer on top, pressing gently.
Step 4: Make the Chocolate Ganache
- Heat Cream: In a small saucepan, heat the heavy cream until it begins to simmer.
- Melt Chocolate: Pour the hot cream over the semi-sweet chocolate chips in a bowl. Let it sit for a minute, then whisk until smooth.
Step 5: Frost the Cake
- Ganache Topping: Pour the chocolate ganache over the cake, spreading it evenly to cover the top and sides.
- Chill: Let the cake set in the refrigerator for 1-2 hours before slicing and serving.
Notes
Flour Mixture: Ensure the flour and milk mixture is completely cool before adding it to the butter, or the filling may separate.
Smooth Ganache: To get a smooth ganache, pour it slowly over the cake, letting it naturally flow over the edges.
Chilling Time: Allow the cake to chill for at least 1 hour to help the ganache set properly.
Storage Information
Refrigeration: Store any leftovers in an airtight container in the fridge for up to 5 days.
Freezing: You can freeze the cake (without the ganache) for up to 3 months. Thaw in the fridge overnight before adding the ganache.
Smooth Ganache: To get a smooth ganache, pour it slowly over the cake, letting it naturally flow over the edges.
Chilling Time: Allow the cake to chill for at least 1 hour to help the ganache set properly.
Storage Information
Refrigeration: Store any leftovers in an airtight container in the fridge for up to 5 days.
Freezing: You can freeze the cake (without the ganache) for up to 3 months. Thaw in the fridge overnight before adding the ganache.