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Chocolate Ding Dong Cake

A rich and succulent chocolate cake with creamy filling and silky ganache, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.75 cups all-purpose flour
  • 0.75 cups unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 0.5 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
For the Filling
  • 1 cup heavy whipping cream
  • 0.5 cups powdered sugar
  • 1 teaspoon vanilla extract
For the Ganache
  • 8 ounces semi-sweet chocolate, chopped
  • 1 cup heavy cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Make the Cake Batter
  1. Carefully stir in the boiling water, creating a thin batter.
Bake
  1. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
Make the Filling
  1. In a mixing bowl, beat together heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Make the Ganache
  1. Bring the heavy cream to a gentle simmer, then pour it over chopped chocolate in a heatproof bowl. Stir until smooth and shiny.
Assemble the Cake
  1. Once cakes are cool, place one layer on your cake stand or plate and spread a generous layer of filling on top.
  2. Place the second layer on top and pour ganache over it, shaking gently for a drizzle effect.
Final Touches
  1. Decorate with whipped cream, chocolate shavings, or sprinkles as desired.

Notes

Don’t rush the cooling process. If ganache is too thick, add a splash of cream and reheat. Leftovers can be stored in the fridge for 4-5 days.