Chocolate Ding Dong Cake
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Ingredients:
For the Cake:
• 1 box of chocolate cake mix
• Ingredients as listed on the box (eggs, oil, water)
For the Marshmallow Filling:
• 1 cup marshmallow fluff
• 1 tbsp cornstarch
• ¼ cup water
For the Whipped Cream:
• 1 cup heavy cream
• ½ cup powdered sugar
• 1 tsp vanilla extract
For the Ganache:
• 1 cup semisweet chocolate chips
• 2 tbsp butter
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Instructions:
1. Prepare the Cake Layers:
Preheat the oven according to the instructions on the cake mix box. Prepare the chocolate cake batter and bake it in a greased round mold as directed. Let the cake cool completely.
2. Make the Marshmallow Filling:
In a bowl, mix marshmallow fluff, cornstarch, and water until smooth and spreadable.
3. Whip the Cream:
In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until firm peaks form. The cream should be light and fluffy.
4. Assemble the Cake:
Carefully cut the cooled cake into two even layers. Spread the marshmallow mixture on the bottom layer, followed by a generous layer of whipped cream.
5. Prepare the Ganache:
Melt the chocolate chips and butter in a microwave-safe bowl or over a double boiler, stirring until silky smooth.
6. Finish the Cake:
Place the top layer of cake over the filling. Pour the warm ganache over the top, letting it drip down the sides for a dramatic “chocolate waterfall” effect.
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Tips:
• Chill Before Serving: Let the cake chill for at least 1 hour to set the layers and ganache perfectly.
• Decorations: Add sprinkles, shaved chocolate, or mini marshmallows on top for a playful touch.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
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This dessert is sure to be a hit at any gathering or special occasion! Do you think you’ll add any extra twists, like a sprinkle of sea salt or caramel drizzle?
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