Description
Ding Dong Cake is a rich and moist chocolate cake layered with a fluffy marshmallow cream filling and topped with a smooth, glossy chocolate ganache. This classic dessert combines a tender cocoa-infused cake with a light, creamy filling and decadent ganache for an irresistible treat perfect for celebrations or any special occasion.
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
- Prepare Pans and Preheat Oven: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking and ensure easy cake removal.
- Make the Dry Mix: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt to combine all dry ingredients evenly.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat the ingredients thoroughly until the batter is smooth and well combined.
- Incorporate Boiling Water: Gradually stir in the boiling water carefully; the batter will be thin, which is expected and helps produce a moist cake.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Place them in the oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- Prepare the Filling: In a large bowl, beat the softened unsalted butter until smooth. Gradually add powdered sugar, continuing to beat until the mixture becomes fluffy.
- Add Marshmallow Fluff: Mix in the marshmallow fluff and vanilla extract, beating until the filling is light, creamy, and well combined.
- Assemble the Cake: Place one cooled cake layer on a serving plate, and spread the marshmallow cream filling evenly over its surface.
- Add Second Layer and Chill: Place the second cake layer on top and gently press down. Chill the assembled cake in the refrigerator for 15-20 minutes to firm up the filling.
- Prepare Ganache: Place semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer; do not bring to a boil.
- Combine Ganache Ingredients: Pour the hot cream over the chocolate chips and let sit for 2 minutes, then stir until the ganache is smooth and glossy. Allow it to cool slightly to thicken.
- Apply Ganache: Pour the ganache over the chilled cake, using an offset spatula to spread it evenly and allow it to drip down the sides for a beautiful finish.
- Set Ganache and Serve: Refrigerate the cake again for 15-20 minutes to set the ganache firmly. Once set, slice and serve.
Notes
- Ensure all refrigerated ingredients are brought to room temperature before baking for better texture and mixing.
- The boiling water makes the cake batter thin, which is normal and aids in creating a moist crumb.
- Use parchment paper to line cake pans for easy removal and clean edges.
- Chilling the cake after filling and ganache application helps the cake hold its shape and makes slicing easier.
- Store leftover cake covered in the refrigerator for up to 3-4 days to keep it fresh.
