Homemade Ding Dong Cake
A nostalgic chocolate layer cake with a fluffy white cream filling and a rich, smooth chocolate ganache coating.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
1 cup hot coffee
1/2 cup canola oil
1 tbsp vanilla extract
1 cup whole milk (for filling)
5 tbsp all-purpose flour (for filling)
1 cup unsalted butter, softened
1 cup sugar (for filling)
1 cup semi-sweet chocolate chips
3/4 cup heavy cream
Instructions
1.Preheat oven to 350°F and grease two 9-inch pans.
2.Whisk dry ingredients; add eggs, buttermilk, oil, and vanilla.
3.Stir in hot coffee and bake for 30-35 minutes.
4.Whisk milk and flour in a pan until thick; cool completely.
5.Cream butter and sugar, then whip in the cooled flour paste until fluffy.
6.Fill the cake layers with the cream mixture and chill.
7.Pour warm ganache over the cake and let set before serving.
Notes
Ensure the flour roux is completely cold before mixing.
Store in the refrigerator for up to 5 days.
Can be made with a box mix for a quicker version.