Ding Dong Cake Recipe

Discover the ultimate chocolate sensation with our Ding Dong Cake recipe! Indulge in layers of moist cocoa goodness, decadent buttercream filling, and velvety ganache topping. Perfect for birthdays, special occasions, or whenever you crave a rich chocolate treat.

Table of Contents

Ingredients:

For the Cake:

1 3/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1 cup strong black coffee, cooled
1/2 cup vegetable oil
2 teaspoons vanilla extract

For the Ermine Buttercream Filling:

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

For the Ganache:

1 cup heavy cream
8 ounces semi-sweet chocolate, chopped

Instructions:

Prepare the Cake:

Preheat your oven to 350°F and grease two 9-inch round cake pans.
In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In another bowl, whisk eggs, buttermilk, coffee, oil, and vanilla. Pour into the flour mixture and beat until smooth.
Divide the batter between the prepared pans and bake for 30-35 minutes. Cool completely.

Make the Ermine Buttercream Filling:

Whisk flour and milk in a saucepan over medium heat until thickened. Cool.
Beat the flour paste with vanilla, softened butter, and sugar until smooth and creamy.

Prepare the Ganache:

Heat cream in a saucepan until simmering. Pour over chopped chocolate, stir until smooth. Let cool.

Assemble the Cake:

Level the cake layers and place one on a serving plate.
Spread the Ermine filling over the cake layer, then place the second layer on top.
Pour the cooled ganache over the assembled cake, spreading it evenly over the top and sides.

Chill and Serve:

Refrigerate the cake for at least 1 hour to set the ganache.
Slice, serve, and enjoy the luxurious chocolatey goodness!

FAQs:

Can I use instant coffee instead of brewed coffee for the cake?

Yes, you can substitute instant coffee dissolved in water for the brewed coffee in this recipe.

Can I make the cake layers in advance and freeze them?

Absolutely! Wrap the cooled cake layers tightly in plastic wrap and freeze for up to 2 months before assembling the cake.

Do I need to refrigerate the cake leftovers?

Yes, store any leftover cake in the refrigerator due to the perishable nature of the cream filling.

Can I use milk chocolate for the ganache instead of semi-sweet chocolate?

While semi-sweet chocolate is recommended for the ganache, you can use milk chocolate if you prefer a sweeter flavor.

How long will the Ding Dong Cake stay fresh?

When stored in an airtight container in the refrigerator, the cake will stay fresh for up to 3-4 days. Enjoy it within this timeframe for the best taste and texture.