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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
  

  • 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

Instructions
 

  • Make the Cake
  • Preheat your oven to 350°F and grease two 9-inch round cake pans. Line the bottoms with parchment paper.
  • In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt.
  • In a separate bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  • 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.
  • 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.
  • Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  • Prepare the Filling
  • In a mixing bowl, beat the softened butter until light and fluffy.
  • Add the marshmallow creme, powdered sugar, and vanilla extract, beating until smooth and fluffy. Set aside.
  • Make the Ganache
  • Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil).
  • 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.
  • Assemble the Cake
  • 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.
  • Place the second cake layer on top. Gently press down to secure.
  • Pour the ganache over the cake, letting it drip down the sides. Smooth the top with an offset spatula if needed.
  • Chill and Serve
  • Refrigerate the cake for at least 1 hour to set the ganache.
  • Slice and serve chilled or at room temperature.