Chocolate Ding Dong Cake – Indulge in Decadence!
A rich, ultra-moist chocolate cake filled with fluffy vanilla cream and coated in a glossy chocolate ganache—just like the nostalgic treat, but even better!
Ingredients:
For the Chocolate Cake:
2 cups all-purpose flour
¾ cup cocoa powder
1 ½ cups sugar
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
2 eggs
1 cup milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
For the Cream Filling:
1 cup heavy cream
½ cup powdered sugar
1 tsp vanilla extract
For the Chocolate Ganache:
¾ cup dark chocolate (chopped)
½ cup heavy cream
1 tbsp butter
Instructions:
Bake the Chocolate Cake:
Preheat oven to 350°F (175°C). Whisk together dry ingredients, then mix in eggs, milk, oil, and vanilla. Stir in boiling water (batter will be thin). Divide into two 9-inch pans and bake for 30-35 minutes. Let cool completely.
Prepare the Cream Filling:
Whip heavy cream, powdered sugar, and vanilla until fluffy.
Make the Ganache:
Heat heavy cream, pour over chopped dark chocolate and butter, and stir until smooth.
Assemble the Cake:
Spread the cream filling over one cake layer. Place the second layer on top and press gently.
Coat with Ganache:
Pour the warm ganache over the cake, letting it drip down the sides for that signature Ding Dong look.
Chill & Serve:
Refrigerate for 30 minutes before slicing. Enjoy every decadent bite!
Tip: For an extra nostalgic touch, decorate with chocolate shavings or white chocolate drizzle!
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