Classic Ding Dong Chocolate (Printer-Friendly Version)
Moist chocolate layers with cloud-like cream and glossy ganache for a nostalgic, indulgent treat.
# Required Ingredients:
→ Chocolate Cake Layers
01 -
240 g all-purpose flour (spooned and leveled)
02 -
200 g granulated sugar
03 -
60 g unsweetened cocoa powder
04 -
5 g baking soda
05 -
5 g baking powder
06 -
3 g salt
07 -
2 large eggs, room temperature
08 -
240 ml buttermilk
09 -
120 ml vegetable oil
10 -
240 ml hot brewed coffee or hot water
→ Cream Filling
11 -
113 g unsalted butter, softened
12 -
150 g granulated sugar
13 -
200 g marshmallow creme
14 -
240 ml heavy cream, chilled
→ Chocolate Ganache
15 -
180 g semi-sweet chocolate chips
16 -
180 ml heavy cream
17 -
28 g unsalted butter
# Step-by-Step Instructions:
01 -
Preheat the oven to 175°C. Grease two 23 cm round cake pans and line the bottoms with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, combine eggs, buttermilk, and vegetable oil until smooth. Add the wet ingredients to the dry and mix until thick and consistent. Gradually whisk in the hot coffee or water until the batter is thin and silky. Divide evenly into prepared pans and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes in pans, then transfer to wire racks to cool completely.
02 -
Beat the softened butter and sugar together in a large bowl until light and fluffy, about 3 to 4 minutes. Incorporate the marshmallow creme and mix until fully combined. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the marshmallow mixture until smooth and airy. Refrigerate until ready to assemble.
03 -
Place one cooled cake layer onto a serving platter. Spread the cream filling evenly to the edges. Top with the second cake layer and gently press down. Refrigerate the assembled cake for 20 to 30 minutes to set the filling and prevent sliding during ganache application.
04 -
Warm the heavy cream in a saucepan until it just begins to simmer. Pour over the chocolate chips and let sit for 2 minutes to melt. Stir gently until smooth, then add the butter and mix until the ganache is glossy. Cool for 5 minutes, then pour evenly over the chilled cake, allowing it to drip naturally over the edges. Refrigerate until set.
# Handy Cooking Tips:
01 -
For best results, bring eggs to room temperature before mixing and keep heavy cream chilled for optimal whipping volume.
02 -
The cake improves in flavor and texture the next day as the cream filling sets and layers meld.
03 -
If ganache becomes too thick, gently warm it for 5 to 10 seconds and stir before pouring.