Ding Dong Cake

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Instructions

 

  1. Make the Chocolate Cake Layers:

     

    1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment paper circles.
    2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
    3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
    4. Pour the wet ingredients into the dry ingredients and mix on low speed with an electric mixer (or by hand) until just combined. Do not overmix.
    5. Carefully pour in the hot coffee (or hot water) and mix until the batter is smooth. The batter will be thin, this is normal.
    6. Divide the batter evenly between the prepared cake pans.
    7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs, not wet batter.
    8. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure cakes are completely cool before assembling.

     

  2. Prepare the Fluffy Cream Filling:

     

    1. In a large bowl with an electric mixer, beat the softened butter on medium speed until light and fluffy, about 2-3 minutes.
    2. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.
    3. Beat in the vanilla extract and salt.
    4. With the mixer on low speed, slowly pour in the cold heavy cream until just combined.
    5. Increase speed to medium-high and beat until the frosting is light, fluffy, and smooth, about 3-5 minutes.
    6. If using, fold in the marshmallow fluff until evenly incorporated. Do not overbeat once marshmallow fluff is added.

     

  3. Craft the Glossy Chocolate Ganache Glaze:

     

    1. Place the finely chopped chocolate in a heatproof bowl.
    2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges (do not boil).
    3. Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes to allow the chocolate to melt.
    4. Add the optional butter and corn syrup (if using). Whisk gently from the center outwards until the mixture is completely smooth and glossy.
    5. Let the ganache cool at room temperature for 15-30 minutes, stirring occasionally, until it reaches a pourable but slightly thickened consistency. It should be warm enough to pour easily but not too hot that it melts the filling.

     

  4. Assemble the Ding Dong Cake:

     

    1. Once the cake layers are completely cool, use a serrated knife to level the tops of the cakes if they are domed, creating flat surfaces.
    2. Place one cake layer on a serving plate or cake stand.
    3. Spread about two-thirds of the cream filling evenly over the top of the first cake layer.
    4. Carefully place the second cake layer on top of the filling.
    5. Spread the remaining cream filling over the top of the second cake layer, leaving the sides exposed for the ganache.
    6. Pour the slightly cooled ganache over the top center of the cake, allowing it to drip naturally down the sides. Use an offset spatula to gently guide the ganache over any bare spots on the top or sides if needed, but avoid overworking it.
    7. Refrigerate the cake for at least 30-60 minutes to allow the ganache and filling to set before slicing and serving.

     

 

Cooking Tips and Variations

 

For an extra moist cake, ensure all your dairy ingredients like buttermilk and eggs are at room temperature before mixing. This helps them emulsify better with other ingredients, leading to a smoother batter and a more tender crumb. When making the chocolate cake, do not overmix the batter once the wet and dry ingredients are combined; overmixing can develop the gluten too much, resulting in a tough cake. The hot coffee in the cake batter might seem unusual, but it enhances the chocolate flavor without making the cake taste like coffee, so don’t skip it! If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup and filling the rest with regular milk until it reaches 1 cup. Let it sit for 5-10 minutes until it slightly curdles.

 

For the cream filling, using sifted powdered sugar is crucial to avoid a grainy texture. Beat the butter until it’s truly light and fluffy before adding the sugar; this incorporates air and makes for a much lighter filling. The marshmallow fluff is an optional but highly recommended addition as it adds a classic “Hostess” flavor and helps stabilize the filling, making it less likely to seep out from between the layers. If you prefer a less sweet filling, you can reduce the amount of powdered sugar slightly, but be aware that it might affect the consistency. For a cream cheese variation, substitute half of the butter with softened cream cheese for a tangy twist.

 

The ganache is key to the signature look. Ensure your chocolate is finely chopped so it melts evenly when the hot cream is poured over it. If your ganache seems too thin after sitting, you can refrigerate it for a few minutes, stirring every couple of minutes, until it reaches the desired consistency. If it becomes too thick, gently warm it over a double boiler or in the microwave for a few seconds, stirring until it’s pourable again. The optional butter and corn syrup add extra shine and a smoother finish, mimicking the store-bought snack cake’s glaze even more closely. For a darker, more intense chocolate flavor in the ganache, use a chocolate with a higher cocoa percentage (e.g., 60-70%).

 

When assembling, chilling the cake layers for 15-20 minutes after they’ve cooled can make them firmer and easier to handle, especially when leveling and stacking. After applying the ganache, a final chill in the refrigerator will help it set beautifully, making for cleaner slices. For presentation, you can sprinkle a few chocolate shavings or a light dusting of cocoa powder on top of the set ganache for an elegant touch.

 

Storage and Reheating

 

To store your Ding Dong Cake, cover it loosely with plastic wrap or place it in an airtight cake carrier. It will keep well in the refrigerator for up to 3-4 days. Because of the cream filling and ganache, refrigeration is essential to maintain freshness and prevent spoilage. For the best flavor and texture, allow the cake to come to room temperature for about 30-60 minutes before serving. This softens the cake layers and ganache, making them more tender and flavorful. If you’ve sliced the cake, you can place individual slices in airtight containers in the refrigerator.

 

This cake also freezes beautifully. To freeze, place the assembled and set cake (or individual slices) on a baking sheet and freeze until solid, about 2-3 hours. Once frozen, wrap the cake tightly in plastic wrap, then an additional layer of aluminum foil, or place slices in freezer-safe containers. It can be stored in the freezer for up to 1-2 months. When you’re ready to enjoy, transfer the frozen cake (or slices) to the refrigerator overnight to thaw. For best results, allow it to come to room temperature for 30-60 minutes before serving after thawing.

 

Reheating is generally not recommended for this type of cake, as it can alter the texture of the ganache and filling. It is best enjoyed at room temperature or slightly chilled after being stored in the refrigerator.

 

Frequently Asked Questions

 

What kind of cocoa powder should I use for the cake?

 

You can use either natural unsweetened cocoa powder or Dutch-processed cocoa powder for this recipe. Natural cocoa powder will result in a slightly lighter cake with a more complex, fruity chocolate flavor, reacting with the baking soda for lift. Dutch-processed cocoa powder, which has been treated with an alkali, creates a darker cake with a smoother, less acidic chocolate flavor and typically relies more heavily on baking powder for leavening. Both work well, so choose based on your preference for chocolate depth and color.

 

Can I make the cake layers ahead of time?

 

Yes, absolutely! The cake layers can be baked 1-2 days in advance. Once completely cooled, wrap each layer tightly in plastic wrap and store them at room temperature. For longer storage, you can freeze the wrapped cake layers for up to 2-3 weeks; just be sure to thaw them in the refrigerator overnight before assembling the cake.

 

My ganache is too thin/thick, what should I do?

 

If your ganache is too thin and runny, it likely needs to cool down more. Place it in the refrigerator for 10-15 minute intervals, stirring well after each interval, until it reaches a pourable but thicker consistency. If your ganache is too thick and hard to pour, it may have cooled too much. Gently warm it over a double boiler or in the microwave in 10-second bursts, stirring until it becomes smooth and pourable again. Be careful not to overheat it, which can cause the chocolate to seize.

 

Can I use a different filling?

 

While the fluffy cream filling is classic for a Ding Dong Cake, you can certainly experiment with other fillings. A simple whipped cream frosting, a chocolate buttercream, or even a marshmallow buttercream would be delicious. Just ensure your chosen filling is sturdy enough to hold the cake layers and won’t melt too quickly, especially under the warm ganache or at room temperature.

 

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