Ding Dong Cake – A Decadent Chocolate Delight
This homemade Ding Dong Cake is a rich, chocolatey treat with a creamy filling. Perfect for any occasion!
Servings: 10 slices
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup butter, softened
- 2 cups powdered sugar
- 1 jar marshmallow creme (7 oz)
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream
- 8 oz semisweet chocolate, chopped
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed until well combined.
- Stir in boiling water until the batter is smooth. The batter will be thin.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the filling, beat butter, powdered sugar, marshmallow creme, and vanilla extract until light and fluffy.
- Spread the filling evenly over one cooled cake layer. Place the second layer on top.
- For the chocolate ganache, heat heavy cream until simmering. Pour over chopped chocolate and let sit for 5 minutes, then stir until smooth.
- Pour ganache over the cake, spreading evenly. Let set before serving.