Oh my goodness, let me tell you about my absolute favorite dessert: ding dong cake! This chocolatey dream is not just a treat; it’s an experience. Imagine a rich chocolate cake that’s filled with fluffy whipped cream and draped in a decadent chocolate ganache. It’s like a giant version of those nostalgic ding dongs from our childhood, but way better because you made it yourself! I remember the first time I baked this for a family gathering; everyone was raving about it and asking for seconds! Trust me, you’ll want to have this cake at every celebration, or even just for a cozy night in. The best part? It’s simpler to whip up than you might think, and the result is always a showstopper!
Ingredients List
Gathering the right ingredients is key to making the perfect ding dong cake! Here’s what you’ll need:
- 1 3/4 cups all-purpose flour: This will be the base of your cake, giving it structure and that lovely crumb.
- 1 1/2 cups sugar: Sweetness is essential! This will balance the rich chocolate flavor.
- 3/4 cup cocoa powder: Use a high-quality cocoa for the richest taste; it’s what makes this cake truly chocolatey.
- 1 1/2 teaspoons baking powder: This helps your cake rise to fluffy perfection.
- 1 1/2 teaspoons baking soda: A must for that extra lift and lightness.
- 1 teaspoon salt: Just a pinch to enhance all the flavors.
- 2 large eggs: They add moisture and richness to the batter.
- 1 cup whole milk: This keeps your cake moist and tender.
- 1/2 cup vegetable oil: For that delightful moist texture; it works better than butter in this case!
- 2 teaspoons vanilla extract: A dash of vanilla brings everything together beautifully.
- 1 cup boiling water: It might sound unusual, but this helps bloom the cocoa and creates a wonderfully moist cake.
- 1 cup heavy cream: This is for whipping into that luscious filling between the layers.
- 1/4 cup powdered sugar: Just a little sweetness for the whipped cream.
- 1 cup chocolate chips: These will melt into your ganache and make it oh-so-decadent.
- 1/2 cup butter: This adds richness to your ganache, making it beautifully smooth.
- 2 cups powdered sugar: For thickening up that ganache and giving it a perfect texture.
How to Prepare Ding Dong Cake
Now, let’s dive into making this amazing ding dong cake! It’s easier than you might think, and I’m here to guide you through every step of the way!
Preheat and Prepare Pans
First things first, you’ll want to preheat your oven to 350°F (175°C). Preheating is super important because it ensures your cake bakes evenly from the start. While that’s heating up, grab your two 9-inch round cake pans and grease them with butter or non-stick spray. Then, dust them with flour to prevent any sticking. This way, your beautiful cakes will slide right out when they’re done!
Mix Dry Ingredients
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. I like to whisk these together well to break up any lumps and make sure everything’s nice and evenly mixed. This is key for a uniform texture in your cake!
Combine Wet Ingredients
Now it’s time to add the eggs, milk, vegetable oil, and vanilla extract to the dry mix. Mix it all together until it’s smooth and creamy—don’t worry about over-mixing, just aim for a nice batter consistency. Then, carefully stir in the boiling water. Yes, boiling! It helps to bloom the cocoa and makes your cake super moist.
Bake the Cake
Next, pour the batter evenly into your prepared pans. Bake them for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them, as oven times can vary a bit!
Cool the Cake
Once baked, let the cakes cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely. This step is crucial because it allows the cake to set perfectly, ensuring the best flavor and texture.
Prepare the Whipped Cream and Ganache
While your cakes are cooling, whip the heavy cream and powdered sugar together until soft peaks form. It’s so fluffy and delicious! For the ganache, melt the butter and chocolate chips together over low heat or in the microwave until smooth. Let it cool slightly—this will help it thicken up just right for pouring!
Assemble the Cake
Now comes the fun part! Place one cake layer on a serving plate and spread that luscious whipped cream on top. Carefully place the second layer on top. Pour the ganache over the cake, letting it drip down the sides for a beautiful presentation. Don’t worry about perfection; a little drip here and there is part of the charm!
Tips for Success
Want to make sure your ding dong cake turns out absolutely perfect? Here are my top tips to help you nail it every time!
- Use room temperature ingredients: This helps them blend together more smoothly, resulting in a better batter.
- Don’t skip the boiling water: It might feel odd, but trust me—it’s a game changer for moisture and flavor!
- Check for doneness: Use a toothpick in the center of your cakes; if it comes out clean, they’re ready to come out!
- Let your cakes cool completely: This is vital before frosting. If you don’t, your whipped cream might melt and slide off!
- Experiment with flavors: Add a splash of almond or mint extract to the whipped cream for a fun twist!
These little tips will help ensure that your ding dong cake is a hit every time you make it!
Variations
If you’re feeling adventurous, there are so many fun ways to switch up your ding dong cake! Here are a few ideas to get those creative juices flowing:
- Fruit Filling: Add a layer of fresh raspberries or strawberries along with the whipped cream for a delightful fruity twist.
- Mint Chocolate: Incorporate a few drops of peppermint extract into the whipped cream for a refreshing minty flavor. It’s like a chocolate and mint dream!
- Coffee Infusion: Mix in a tablespoon of instant coffee granules to the batter for a mocha-flavored cake. Coffee and chocolate are just perfect together!
- Nutty Addition: Fold in some chopped walnuts or pecans to the batter for a nice crunch and extra flavor.
- Different Ganache: Try a white chocolate ganache instead of the classic chocolate for a sweet and creamy contrast!
These variations will not only keep things exciting but also let you personalize your ding dong cake to your taste! Enjoy experimenting!
Nutritional Information
When it comes to enjoying a slice of ding dong cake, it’s good to know what you’re indulging in! Here’s an estimated breakdown of the nutritional values for one slice of this delicious dessert:
- Calories: 350
- Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 200mg
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 30g
- Protein: 4g
These values are estimates and can vary based on specific ingredients and portion sizes. But hey, a little indulgence now and then is totally worth it, especially with a cake as delightful as this one!
FAQ Section
Can I use a different type of flour for the ding dong cake?
Absolutely! You can try using cake flour for a lighter texture, or even a gluten-free flour blend if you need to keep it gluten-free. Just keep in mind that the texture might change a bit!
How long does ding dong cake stay fresh?
If stored properly in an airtight container in the fridge, your ding dong cake will stay fresh for up to 4-5 days. But trust me, it’s so delicious, it might not last that long!
Can I freeze ding dong cake?
Yes, you can! Just wrap the cake layers tightly in plastic wrap and store them in the freezer. When you’re ready to enjoy, let them thaw in the fridge overnight. Just wait to add the whipped cream and ganache until you’re ready to serve for the best texture!
What can I use instead of heavy cream for the filling?
If you’re looking for an alternative, you could use whipped coconut cream for a dairy-free option, or even cream cheese whipped with a bit of milk for a tangy twist. Just make sure whatever you use can whip up nicely!
Why did my ganache not set properly?
If your ganache isn’t setting, it could be due to the ratio of chocolate to cream. Make sure you’re using a good amount of chocolate and giving it enough time to cool before pouring it on the cake. If it’s still too runny, you can always pop it in the fridge for a bit to help it thicken up!
Why You’ll Love This Recipe
- Irresistible Flavor: The combination of rich chocolate cake, creamy filling, and luscious ganache creates a flavor explosion that’s simply unforgettable!
- Easy to Make: With straightforward steps, this recipe is perfect for both beginner bakers and seasoned pros. You’ll be amazed at how simple it is!
- Crowd-Pleaser: Whether it’s a birthday, holiday, or just a get-together, this ding dong cake will have everyone coming back for seconds (or thirds!).
- Customizable: With variations and add-ins, you can easily make this cake your own and cater to different tastes.
- Make Ahead: It’s a fantastic dessert to prepare in advance, so you can spend more time enjoying the occasion with family and friends!
Trust me, once you try this cake, it will become a staple in your dessert repertoire!
Print
Ding Dong Cake: 7 Irresistible Steps to Pure Delight
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious chocolate cake filled with cream and topped with chocolate ganache.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups sugar
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 cup chocolate chips
- 1/2 cup butter
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients and mix until smooth.
- Stir in boiling water until combined.
- Pour batter evenly into prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Whip heavy cream and powdered sugar until soft peaks form.
- Place one cake layer on a serving plate and spread the whipped cream on top.
- Top with the second cake layer and set aside.
- Melt butter and chocolate chips to make ganache, then pour over the cake.
- Let the ganache set before serving.
Notes
- Store leftovers in the fridge.
- Can be made a day ahead.
- Use high-quality cocoa for best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: ding dong cake, chocolate cake, dessert