Ding Dong Cake

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This Copycat Hostess Ding Dong Cake formula is a rich, wanton chocolate cake, with a smooth filling and chocolate ganache spread over the top! So natural, you’ll love it!

Growing up my mother would get us Little Debbie tidbits and Hostess snacks for our lunch boxes. We never understood what she would get back home with, yet I generally got a little jubilant when a container of Ding Dongs were in the bureau.

Two layers or chocolate cake with a cream filling, all covered in chocolate.

Look natural? The present Ding Dong Cake is only that, just… .greater!

Heat the Cakes. Start by preparing up two 9-inch chocolate cakes. I utilized my #1 chocolate cake formula for this, so fudgy and awesome. In the event that you decide to go with a boxed blend, ensure it’s a rich and fudgy adaptation, similar to a Devil’s Food cake.

Cream Filling. Next you’ll make the cream filling. It’s a less sweet buttercream icing, in some cases called Ermine icing. A companion at our old church called it bubbled milk icing. Yet, I imagine that sounds net, so we should call it cream filling.

You’ll initially place your virus milk and flour in a little pan and race until the irregularities are no more. Warmth this up until thick, mixing the entire time. You need to continue blending and warming until it turns out to be thick, practically like pudding. Show restraint.

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When your milk blend is thick, eliminate from warmth and mix in the vanilla concentrate. COOL. Vital here. You don’t need this warm and liquefying your spread in the following stage.

In a blending bowl, cream your margarine and sugar until light and feathery, around 4 minutes. Gradually include the COOLED milk combination, beating until it takes after a thick whipped cream or icing. Try not to be terrified in the event that it at first seems soured, continue to beat!

Ingredients

For the cake:

  • ½ cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened dark chocolate cocoa powder
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup strong brewed coffee, cooled
  • ½ cup milk

For the cream filling:

  • 5 Tablespoons all-purpose flour
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar

For the ganache:

  • 1 bag (12 oz) semi-sweet chocolate morsels
  • 1 ¼ cup heavy whipping cream

Instructions

For the cake:

  1. Spray two 9-inch cake pans with baking spray. Set aside. Preheat oven to 350°F.
  2. In a bowl, combine the flour, cocoa, salt, baking soda and baking powder. Set aside.
  3. In a measuring cup, combine cooled coffee with milk*. Set aside.
  4. In a large mixing bowl, beat butter and sugar for 5 minutes with an electric mixer. Beat in eggs, one at a time. Slowly add in dry ingredients and alternate with the coffee/milk mixture (about 3 additions of each).
  5. Once all the ingredients are added, beat cake mixture for about 2-3 minutes until fluffy (scraping down the sides of the bowl as needed).
  6. Divide cake batter into the two cake pans. Bake in oven for 25 minutes. Remove and allow to cool about 10 minutes in pan. Invert on a wire rack and cool completely.
  7. For the cream filling:
  8. In a small saucepan, combine the flour with milk, whisking until lumps removed. Turn on medium heat and continue to whisk until mixture becomes thick, like a pudding.
  9. Remove from heat and stir in vanilla. Cool completely.
  10. In a mixing bowl, combine butter and sugar, beat until light and fluffy (about 4 minutes). Slowly add in the COOLED milk mixture, beating until combined. It may curdle slightly in the beginning, that’s okay, keep beating until it becomes the texture of whipped cream!
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For the ganache:

  1. In a glass bowl (safe for the microwave) combine semi sweet chocolate with heavy cream. Heat for 1 minute. Remove from microwave and stir until smooth (you may need to heat for another 15-30 seconds). Do not over heat. Set aside while you begin to assemble the cake.

To assemble:

  • Place first layer of cooled cake on a cake plate. Top it with ALL of the cream filling. Add the second layer of cake on top.
  • Slowly pour the ganache over the cake, using an offset spatula to help cover the top and sides. Allow to set, about 15 minutes. Slice and enjoy!

Notes

  • *The coffee in the cake does NOT give it a coffee flavor, it just boosts the chocolate flavor. If you desire, you can replace the ½ cup of coffee with an additional ½ cup of milk instead (making the total amount 1 cup of milk)

Nutrition Information:

Yield: 16
Serving Size: 1 slice Amount Per Serving: Calories: 462Total Fat: 28gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 92mgSodium: 198mgCarbohydrates: 50gFiber: 1gSugar: 37gProtein: 4g