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Ding Dong Cake

Ding Dong Cake is a rich, chocolate lover's dream that combines layers of moist chocolate cake, a fluffy cream filling, and a smooth chocolate ganache topping. This nostalgic dessert is inspired by the classic snack cakes we all know and love, but with a homemade twist that takes it to the next level. Perfect for birthdays, celebrations, or any time you're craving a decadent treat, Ding Dong Cake is a showstopper that's surprisingly simple to make!
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Ingredients Method

Ingredients
  

  • For the Cake
  • 2 cups all-purpose flour
  • 1 cup cocoa powder
  • 2 cups granulated sugar
  • 1 cup brown sugar packed
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk room temperature
  • 1 cup vegetable oil
  • 4 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 cup hot water
  • For the Filling
  • ½ cup unsalted butter softened
  • 1 cup marshmallow creme
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • For the Ganache
  • 1 cup heavy cream
  • 1½ cups semisweet chocolate chips
  • 2 tablespoons unsalted butter

Method
 

  1. Make the Cake
  2. Preheat your oven to 350°F and grease two 9-inch round cake pans. Line the bottoms with parchment paper.
  3. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt.
  4. In a separate bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot water until the batter is smooth and thin.
  6. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the Filling
  9. In a mixing bowl, beat the softened butter until light and fluffy.
  10. Add the marshmallow creme, powdered sugar, and vanilla extract, beating until smooth and fluffy. Set aside.
  11. Make the Ganache
  12. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil).
  13. Remove from heat and pour over the chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth. Stir in the butter for a glossy finish. Let the ganache cool slightly until it thickens to a pourable consistency.
  14. Assemble the Cake
  15. Place one cake layer on a serving plate or cake stand. Spread the cream filling evenly over the top, leaving a slight border to prevent it from oozing out.
  16. Place the second cake layer on top. Gently press down to secure.
  17. Pour the ganache over the cake, letting it drip down the sides. Smooth the top with an offset spatula if needed.
  18. Chill and Serve
  19. Refrigerate the cake for at least 1 hour to set the ganache.
  20. Slice and serve chilled or at room temperature.