Description
Ding Dong Cake is a decadent chocolate layer cake inspired by the classic snack cake, featuring moist cocoa-flavored layers, a fluffy marshmallow cream filling, and a rich chocolate ganache topping. This irresistible dessert is perfect for special occasions or any time you crave a luscious chocolate treat.
Ingredients
Scale
Cake Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- ¾ cup (65 g) unsweetened cocoa powder
- 2 cups (400 g) granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup (240 ml) whole milk, room temperature
- ½ cup (120 ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) boiling water
Filling Ingredients
- 1 cup (226 g) unsalted butter, softened
- 2 cups (250 g) powdered sugar
- 1 jar (7 oz or 198 g) marshmallow fluff
- 2 teaspoons vanilla extract
Ganache Ingredients
- 1 cup (170 g) semi-sweet chocolate chips
- 1 cup (240 ml) heavy cream
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure easy removal of the cakes.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
- Add wet ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat with an electric mixer or whisk until the batter is smooth and fully combined.
- Incorporate boiling water: Gradually stir in the boiling water. The batter will be thin, which is normal and results in a moist cake.
- Divide and bake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely before assembling.
- Prepare the filling: In a large bowl, beat the softened unsalted butter until smooth. Gradually add the powdered sugar, beating until fluffy and light.
- Add marshmallow fluff: Stir in the marshmallow fluff and vanilla extract, and continue beating until the filling is creamy and airy.
- Layer the cake: Place one cooled cake layer on a serving plate. Spread the marshmallow cream filling evenly over the top.
- Top with second layer and chill: Place the second cake layer on top of the filling, gently pressing it down to secure. Chill the assembled cake in the refrigerator for 15-20 minutes to firm up the filling.
- Make the ganache: Put the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer, but do not let it boil.
- Combine cream and chocolate: Pour the hot cream over the chocolate chips. Let it sit undisturbed for 2 minutes to melt, then stir gently until the mixture is smooth, glossy, and slightly thickened.
- Pour ganache over cake: Allow the ganache to cool slightly to thicken further, then pour it evenly over the chilled cake, using an offset spatula to spread it and let it drip down the sides decoratively.
- Set the ganache and serve: Refrigerate the cake for an additional 15-20 minutes to let the ganache fully set. Slice and serve chilled or at room temperature for a rich and delicious dessert experience.
Notes
- Ensure all ingredients, especially eggs and milk, are at room temperature for best batter consistency.
- The boiling water thins the batter and helps to intensify the cocoa flavor while keeping the cake moist.
- Use high-quality cocoa powder and semi-sweet chocolate for richer taste.
- Chilling the cake after assembling helps the filling firm up and makes the cake easier to slice.
- Ganache consistency can be adjusted by cooling longer or adding more cream if too thick.
- Store leftover cake covered in the refrigerator for up to 4 days.
