Description
Ding Dong Cake is a decadent, moist chocolate layer cake inspired by the classic snack cake. This homemade version features rich cocoa-infused cake layers, a creamy marshmallow filling, and a smooth, glossy chocolate ganache topping. Perfect for celebrations or an indulgent dessert, this cake combines fluffy textures and deep chocolate flavors with a luscious marshmallow cream center.
Ingredients
Scale
Cake
- 1 ¾ cups (220 g) all-purpose flour
- ¾ cup (65 g) unsweetened cocoa powder
- 2 cups (400 g) granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup (240 ml) whole milk, room temperature
- ½ cup (120 ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) boiling water
Filling
- 1 cup (226 g) unsalted butter, softened
- 2 cups (250 g) powdered sugar
- 1 jar (7 oz or 198 g) marshmallow fluff
- 2 teaspoons vanilla extract
Ganache
- 1 cup (170 g) semi-sweet chocolate chips
- 1 cup (240 ml) heavy cream
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure the cakes come out easily.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture until the batter is smooth and fully combined.
- Incorporate Boiling Water: Gradually stir in the boiling water. The batter will be thin, which is expected and will result in a moist cake.
- Bake the Cake Layers: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them onto wire racks to cool completely before assembling.
- Make the Filling: In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar, mixing until the mixture is fluffy.
- Add Marshmallow Fluff: Beat in the marshmallow fluff and vanilla extract until the filling is light, creamy, and well combined.
- Assemble Cake: Place one cooled cake layer on a serving plate. Spread the marshmallow cream filling evenly over the top of this layer.
- Add Second Cake Layer and Chill: Place the second cake layer on top of the filling, gently pressing down to adhere. Chill the cake in the refrigerator for 15-20 minutes to help the filling firm up.
- Prepare Ganache: Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer—avoid boiling.
- Combine Ganache: Pour the hot cream over the chocolate chips and let it sit for 2 minutes. Stir gently until the ganache is smooth and glossy. Allow it to cool slightly to thicken.
- Pour Ganache over Cake: Pour the slightly cooled ganache over the chilled cake, using an offset spatula to spread it evenly and letting some drip down the sides for an elegant look.
- Set Ganache and Serve: Refrigerate the cake for an additional 15-20 minutes to let the ganache set properly. Slice and serve once set.
Notes
- Ensure all your wet ingredients like eggs and milk are at room temperature for better batter mixing and texture.
- The boiling water thins the batter, which is normal and helps achieve the moist cake crumb.
- Chilling the cake after assembling helps the marshmallow filling set, preventing it from sliding out when slicing.
- Ganache cooling time is important to ensure it thickens enough to coat the cake without running off excessively.
- For a more intense chocolate flavor, use high-quality cocoa powder and chocolate chips.
