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Ding Dong cake is the upgraded model of your favourite snack desserts, that includes a moist chocolate cake with a creamy ermine filling and a mouthwatering chocolate ganache on high! It’s a significantly tasty dessert you gained’t give you the option to withstand!
If you happen to love chocolate cake, then this publish is for you! Just a few extra desserts so as to add to the lineup are: traditional chocolate cake, chocolate icebox cake, and Coca Cola cake!
Ding Dong Cake Recipe
Calling all chocoholics! If you happen to haven’t tried Ding Dong cake but, you’re significantly lacking out on a slice of heaven. It’s a luscious, moist chocolate cake that virtually melts in your mouth, generously stuffed with a creamy, dreamy ermine frosting. Even higher than a Hostess Ding Dong! As if that’s not scrumptious sufficient, it’s obtained a layer of chocolate ganache on the surface to seal in all of that goodness. Belief me, when you’ve had a style, you gained’t wish to cease. It’s simply so good!
So what’s ermine frosting? Ermine frosting, also referred to as boiled milk frosting, is a creamy and lightweight frosting made by cooking sugar, flour, and milk collectively, then mixing it with butter. It’s not too candy and has a stunning trace of vanilla. This improbable frosting pairs completely with Ding Dong cake, boosting its wealthy chocolate taste and including a fluffy and pleasant contact to each chunk. It’s a match made in dessert heaven!
Cake and Frosting Elements
Right here is every part you will have so you can also create a Ding Dong cake! Fortunately, it makes use of a variety of fundamental pantry staples, so you possibly can whip it up with out spending a fortune. Word: actual measurements are within the recipe card under.
Ding Dong Cake
- Vegetable Oil: Retains the cake tremendous moist and tender, no dry bites right here!
- Heat Espresso: Offers the chocolate a critical taste increase, making it additional wealthy and irresistible.
- Massive Eggs: Holds every part collectively and retains the cake good and fluffy.
- Vanilla Extract: Provides that yummy aroma and makes the cake much more tasty.
- All-Function Flour: Acts as the bottom of the cake.
- Granulated Sugar: Sweetness to the max, making every chunk a deal with.
- Unsweetened Cocoa Powder (not Dutch course of): The star ingredient, delivering intense chocolate goodness.
- Baking Powder and Soda: So the cake has an ideal rise.
- Salt: A pinch of taste enhancer, balancing the sweetness.
Ermine Frosting
- Granulated Sugar: The candy stuff that makes ermine frosting style excellent, not too sugary however completely scrumptious.
- Flour: The key ingredient that, when combined with milk, creates the sleek and creamy base of ermine frosting.
- Milk: The liquid magic that mixes with flour to present ermine frosting its velvety texture.
- Unsalted Butter: Provides richness and creaminess to the frosting.
- Vanilla Extract: A splash of taste that makes ermine frosting additional yummy and fragrant.
- Salt: Only a pinch to steadiness the sweetness and convey out all of the tasty flavors.
Ganache
- Semi-Candy Chocolate: For that deep chocolatey taste. Both semi-sweet chocolate chips or a baking bar will work. You may also use darkish chocolate for those who choose!
- Heavy Cream: Adjusts the consistency of the ganache and makes it good and clean. Belief me, it’s the very best addition to Ding Dong cake.
Let’s Make Ding Dong Cake!
Now that your components are able to go, right here’s learn how to flip them right into a tasty chocolate cake. I’ve separated the directions into a number of completely different teams so you possibly can put together your Ding Dong cake like a professional!
Cake
- Preheat Oven, Put together Pan: Preheat the oven to 350 levels Fahrenheit. Spray two 8-inch spherical cake pans with cooking spray. Add parchment rounds to the underside of the pans and spray the parchment with cooking spray. Then put aside.
- Moist Elements: In a big bowl whisk collectively the vegetable oil, heat espresso, eggs, and vanilla till mixed.
- Mix With Dry Elements: In a medium bowl sift collectively the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Add the dry components to the moist components and gently whisk collectively till absolutely mixed.
- Bake: Fill the 2 pans evenly and bake for 30-35 minutes, till the middle of the cake springs again frivolously when pressed on, or a toothpick comes out clear. Enable the Ding Dong cake to chill for 10 minutes within the pan earlier than inverting the pan on a cooling rack to complete cooling.
Cream Filling
- Milk Combination: Add the flour, sugar, and milk to a pan. Cool over medium warmth whereas whisking continuously till thick and pudding-like, about 10 minutes.
- Chill: Take away from the warmth and add to a heat-proof bowl or quarter sheet pan. Cowl with plastic wrap so the plastic touches the highest of the combination and prevents a movie from forming. Chill within the fridge for 40 minutes
- Whip: Add the room-temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, till the butter is gentle and fluffy.
- Add in Flour: Add the flour combination to the butter one scoop at a time till it’s all included
- Add in Vanilla: Scrape down the perimeters and backside of the bowl and change to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, till clean and fluffy.
Ganache
- Soften and Mix: Place the chocolate in a small bowl. Warmth the cream within the microwave till steaming however not boiling, about 1 minute and a half. Pour the recent cream over the chocolate and let it sit for a couple of minutes. Use a whisk to mix the chocolate and cream till clean. Put aside to chill whereas the cake chills.
Meeting
- Layer: Place one layer of cake on an 8’ cake board. Mound the cream on high of the cake after which high with the second layer of cake, ideally the wrong way up so the highest of the cake may be very flat.
- Chill: Use an offset spatula or a clear bench scrape to clean the cream between the layers, ensuring there are not any gaps or holes. Switch to the fridge and chill for not less than half-hour.
- Switch to Cooling Rack: As soon as the Ding Dong cake has chilled, take away it from the fridge and place it on a cooling rack with parchment beneath to catch any drips.
- Pour on Ganache: Rigorously pour the cooled ganache on high of the chilled cake and use an offset spatula to unfold the ganache so it spills down the perimeters of the cake. Rigorously use the spatula to unfold the ganache evenly over the entire cake, letting the surplus drip onto the parchment.
- Enable to Set: Let the Ding Dong cake chill within the fridge for an hour or so earlier than serving.
Ideas and Variations
Listed here are a number of easy ideas to make sure your Ding Dong cake seems completely! This has rapidly grow to be certainly one of my favourite chocolate desserts and I do know you’ll adore it simply as a lot!
- Cake Combine for Simple Prep: You might use chocolate cake combine as a substitute for a faster, simpler recipe. Common chocolate cake or Satan’s Meals cake each work nice!
- Maintain the Oven Closed: Attempt to keep away from opening the oven early to verify the desserts. This could trigger a drop in temperature, which in flip could cause the middle of the desserts to sink.
- Degree Cake: If the desserts come out domed, it’s best to make use of a serrated knife to stage it earlier than assembling.
- Slice When Chilled: Slice this cake whereas it’s nonetheless nicely chilled. As soon as it has thawed a bit the cream will begin to run out for those who attempt to slice it.
- Espresso Substitute: The espresso enhances the chocolate taste of the cake, however for those who don’t wish to use espresso go forward and exchange it with buttermilk.
Storing Leftover Ding Dong Cake
You probably have leftover Ding Dong cake, belief me, it gained’t final lengthy! My youngsters and I are all the time preventing over who will get the final piece.
- Within the Fridge: This cake is finest saved within the fridge for as much as 3 days. Retailer in an hermetic cake container or wrapped in plastic wrap.
- Within the Freezer: Particular person Ding Dong cake slices may be wrapped in plastic wrap after which positioned in a ziplock bag and frozen for as much as 3 months. Let the slices thaw in a single day within the fridge earlier than unwrapping them.
Cream Filling (Ermine Frosting)
Cake
-
Preheat the oven to 350 levels Fahrenheit. Spray two 8-inch spherical cake pans with cooking spray. Add parchment rounds to the underside of the pans and spray the parchment with cooking spray. Put aside.
-
In a big bowl whisk collectively the vegetable oil, heat espresso, eggs, and vanilla till mixed.
-
In a medium bowl sift collectively the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Add the dry components to the moist components and gently whisk collectively till absolutely mixed.
-
Fill the 2 pans evenly and bake for 30-35 minutes, till the middle of the cake springs again frivolously when pressed on, or a toothpick comes out clear. Enable the cake to chill for 10 minutes within the pan earlier than inverting the pan on a cooling rack to complete cooling.
Cream Filling
-
Add the flour, sugar, and milk to a pan. Cool over medium warmth whereas whisking continuously till thick and pudding-like, about 10 minutes.
-
Take away from the warmth and add to a heat-proof bowl or quarter sheet pan. Cowl with plastic wrap so the plastic touches the highest of the combination and prevents a movie from forming. Chill within the fridge for 40 minutes
-
Add the room-temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, till the butter is gentle and fluffy.
-
Add the flour combination to the butter one scoop at a time till it’s all included
-
Scrape down the perimeters and backside of the bowl and change to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, till clean and fluffy.
Ganache
-
Place the chocolate in a small bowl. Warmth the cream within the microwave till steaming however not boiling, about 1 minute and a half. Pour the recent cream over the chocolate and let it sit for a couple of minutes. Use a whisk to mix the chocolate and cream till clean. Put aside to chill whereas the cake chills.
Meeting
-
Place one layer of cake on an 8’ cake board. Mound the cream on high of the cake after which high with the second layer of cake, ideally the wrong way up so the highest of the cake may be very flat.
-
Use an offset spatula or a clear bench scrape to clean the cream between the layers, ensuring there are not any gaps or holes. Switch to the fridge and chill for not less than half-hour.
-
As soon as the cake has chilled, take away it from the fridge and place it on a cooling rack with parchment beneath to catch any drips.
-
Rigorously pour the cooled ganache on high of the chilled cake and use an offset spatula to unfold the ganache so it spills down the perimeters of the cake. Rigorously use the spatula to unfold the ganache evenly over the entire cake, letting the surplus drip onto the parchment.
-
Let the cake chill within the fridge for an hour or so earlier than serving.
Serves: 10
Serving1servingEnergy669kcal (33%)Carbohydrates84g (28%)Protein8g (16%)Fats36g (55%)Saturated Fats22g (110%)Polyunsaturated Fats2gMonounsaturated Fats10gTrans Fats1gLdl cholesterol104mg (35%)Sodium376mg (16%)Potassium365mg (10%)Fiber5g (20%)Sugar55g (61%)Vitamin A899IU (18%)Vitamin C0.1mgCalcium87mg (9%)Iron4mg (22%)
All dietary info relies on third celebration calculations and is barely an estimate. Every recipe and dietary worth will differ relying on the manufacturers you employ, measuring strategies and portion sizes per family.
