Classic Ding Dong Chocolate Treat (Printer-Friendly Version)
Moist chocolate cake layered with airy cream and finished with a rich chocolate ganache topping.
# Ingredients Needed:
→ Chocolate Base
01 -
1 cup semi-sweet chocolate chips
02 -
3/4 cup whole milk
03 -
1/2 cup sour cream
→ Dry Ingredients
04 -
1 cup cake flour
05 -
1/2 cup all-purpose flour
06 -
1/3 cup unsweetened cocoa powder
07 -
1 teaspoon baking soda
08 -
1/2 teaspoon fine sea salt
09 -
1 cup light brown sugar
→ Wet Ingredients
10 -
1/2 cup vegetable oil
11 -
2 large eggs
12 -
2 teaspoons vanilla extract
→ Filling
13 -
1/2 cup whole milk
14 -
3 tablespoons all-purpose flour
15 -
1/4 cup unsalted butter, softened
16 -
1/4 cup vegetable shortening
17 -
2 cups powdered sugar
18 -
2 teaspoons vanilla extract
→ Ganache
19 -
1 cup semi-sweet chocolate chips
20 -
1/2 cup heavy cream
# Step-by-Step Directions:
01 -
Preheat oven to 350°F. Spray a 9x13 inch baking dish with baking spray. Heat 3/4 cup milk until between 180-190°F. Pour hot milk over 1 cup chocolate chips in a bowl and let sit 5 minutes. Whisk until smooth, then stir in sour cream until combined. Set aside.
02 -
In a medium bowl, whisk together cake flour, all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
03 -
In a large bowl, beat brown sugar and vegetable oil with an electric mixer until combined. Add vanilla and eggs one at a time, mixing until fully incorporated.
04 -
Add half of the dry ingredients to the wet mixture, mixing to combine. Add half of the chocolate/sour cream mixture, mix well. Repeat with remaining dry and wet ingredients until fully combined.
05 -
Pour batter into prepared dish. Bake on middle oven rack for 30-35 minutes or until a toothpick comes out clean. Cool completely.
06 -
Whisk milk and flour in a small saucepan. Cook over medium heat, stirring constantly, until mixture thickens to a paste. Cool to room temperature.
07 -
Beat butter and shortening in a large bowl until combined. Gradually add powdered sugar until thick. Stir in cooled milk/flour paste and vanilla extract. Whip on medium-high speed for 3 minutes until light and fluffy.
08 -
Spread filling evenly over cooled cake. Refrigerate while preparing ganache.
09 -
Heat heavy cream to 180-190°F. Pour over 1 cup chocolate chips and let sit 5 minutes. Whisk until smooth, then let cool 10 minutes.
10 -
Pour ganache over filled cake. Refrigerate uncovered for 45 minutes until set. Slice and serve.
# Helpful Hints:
01 -
Refrigerate for 45 minutes to allow ganache to set and filling to thicken.
02 -
Using vegetable shortening in the filling helps maintain a light and fluffy texture.