Ding Dong Chocolate Cake Delight

This Ding Dong Cake takes the nostalgic flavors of the classic Hostess treat and transforms them into a luscious homemade dessert. The combination of moist chocolate cake, a light and fluffy cream filling, and a silky chocolate ganache topping brings a delightful balance of textures and flavors that’s truly irresistible. This cake is perfect whenever you want a unique but comforting sweet that brings back memories while feeling fresh and special.

I first made this cake for a family birthday and ended with everyone asking for the recipe. It quickly became a dessert requested at holidays and simple weekend treats alike.

Ingredients

• Semisweet chocolate chips: the base for both the cake and ganache choose high quality chips for richer flavor
• Whole milk: warms the chocolate and helps make the cake moist and tender
• Sour cream: adds slight tang and softness to the cake batter
• Cake flour: keeps the cake light and fluffy if unavailable, sift Allpurpose flour well before using
• Cocoa powder: use Dutch processed for deep chocolate flavor
• Baking soda: helps the cake rise evenly
• Fine sea salt: balances the sweetness
• Light brown sugar: adds moisture and subtle caramel notes
• Vegetable oil: keeps the cake tender
• Vanilla extract: enhances overall flavor
• Eggs: provide structure and richness
• Allpurpose flour: helps with the cream filling’s smooth texture
• Unsalted butter and vegetable shortening: combination keeps the filling light and stable shortening is key for fluffiness
• Powdered sugar: sweetens and thickens the filling

Instructions

Sift and Prep Ingredients:

Preheat your oven to 350 degrees Fahrenheit and lightly grease a 9 by 13 inch baking dish with baking spray. In separate bowls, measure out all dry and wet ingredients so everything is ready to go.

Create the Chocolate Mixture:

Place chocolate chips in a medium bowl. Warm the milk in the microwave to about 180 to 190 degrees Fahrenheit being careful not to boil. Pour the hot milk over the chips and let sit for 5 minutes before whisking smooth. Stir in sour cream until fully incorporated and set aside.

Mix Dry Ingredients:

In another medium bowl, combine cake flour, cocoa powder, baking soda, and sea salt. Set this aside as well.

Combine Sugar and Oil:

Using a hand mixer, beat the brown sugar and vegetable oil in a large bowl until mixed well. Add vanilla extract and eggs, one at a time, mixing after each addition to incorporate fully.

Alternate Adding Dry and Wet Mixtures:

Add half the dry ingredient mixture to the sugar and oil bowl and mix until combined. Add half the chocolate milk mixture and mix again. Repeat the process with remaining dry and wet mixtures until the batter is smooth and consistent.

Bake the Cake:

Pour the batter into the prepared baking dish and place it on the middle oven rack. Bake for thirty to thirty five minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely before adding filling.

Prepare the Cream Filling Base:

In a small saucepan, whisk together milk and allpurpose flour until combined. Over medium heat, stir continuously until the mixture thickens to a paste like consistency. Remove from heat and let cool to room temperature.

Whip Butter and Shortening:

In a large bowl, beat unsalted butter and vegetable shortening together until creamy using an electric mixer.

Add Powdered Sugar:

Gradually incorporate powdered sugar into the butter and shortening mixture, beating thoroughly after each addition. The mixture will become thick.

Combine All Filling Components:

Stir the cooled milk and flour mixture into the butter and sugar base along with vanilla. Use an electric mixer to beat the filling on medium high speed for about three minutes until fluffy and whipped like cream.

Spread Filling on Cake:

Evenly spread the creamy filling over the cooled chocolate cake. Place the cake in the refrigerator to chill while you prepare the ganache topping.

Make the Ganache:

Warm heavy cream to 180 to 190 degrees Fahrenheit and pour it over chocolate chips in a medium bowl. Let sit for five minutes, then whisk until smooth. Allow the ganache to cool and thicken slightly.

Top the Cake and Set:

Pour the ganache over the cream filling, smoothing it out gently. Refrigerate the cake, uncovered, for about forty five minutes so the ganache firms up perfectly.

I am especially fond of the cream filling because it reminds me of the slow afternoons as a kid when my mom used to bake, letting this cake cool while we eagerly waited to dig in. The filling is the real star and mastering it is what takes this cake to the next level.

Storage Tips

Store the cake covered in the refrigerator and consume within six days for the best taste. You can slice the cake into portions and freeze each individually wrapped in plastic wrap and then foil. Frozen slices keep well for two to three months. Thaw in the refrigerator overnight to enjoy.

Ingredient Substitutions

If you prefer, you can substitute shortening with all butter but the filling may be a little denser. Cake mix can replace the homemade chocolate cake batter for convenience. Use whichever dark or semisweet chocolate chips you prefer for ganache and batter.

Serving Suggestions

This cake pairs beautifully with a scoop of vanilla ice cream or fresh berries for a lovely contrast. Serve chilled and allow slices to come to room temperature for a few minutes before eating to soften the ganache slightly.

This Ding Dong Cake is a nostalgic yet refined dessert that showcases a tender chocolate cake, airy cream filling, and glossy ganache. Chill before serving for the best texture.

Common Questions About Recipes

→ What flavors are prominent in this cake?

Rich semi-sweet chocolate blends with a smooth, creamy filling and a glossy ganache topping, creating a balanced sweet and chocolatey flavor.

→ Can I use cocoa powder instead of chocolate chips?

Yes, cocoa powder is used in the cake batter to deepen the chocolate flavor alongside the melted chocolate chips for richness.

→ How do I achieve a light and fluffy cream filling?

Using a mixture of butter and vegetable shortening whipped with powdered sugar helps keep the cream filling airy and stable.

→ Is chilling necessary before serving?

Yes, refrigerating for about 45 minutes firms up the ganache and allows the cream filling to set for cleaner slices.

→ Can I substitute all-purpose flour for cake flour?

All-purpose flour can be used, but sifting it well is important to keep the cake light and tender as cake flour would.

→ How should leftovers be stored?

Keep covered in the refrigerator for up to 6 days or freeze individual slices wrapped securely for 2-3 months.