the Ding Dong Cake, a whimsical twist on the classic cream-filled chocolate cakes! To craft this delightful confection, we’ll layer moist chocolate cake with a luscious cream filling and enrobe it in a glossy chocolate ganache. Let’s whisk together a recipe just for you!
For the Chocolate Cake:
- 1 and 3/4 cups all-purpose flour
- 1 and 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1 cup warm water
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
For the Cream Filling:
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon confectioners’ sugar
- 1 jar (7 ounces) marshmallow creme
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together the dry ingredients. Add the eggs, buttermilk, warm water, oil, and vanilla, and beat until smooth.
- Divide the batter between the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cakes cool, then slice each layer horizontally to create four thin layers.
- For the cream filling, whip the heavy cream, vanilla, and sugar until stiff peaks form, then fold in the marshmallow creme.
- Spread the cream filling between the cake layers, then chill the stacked cake while you make the ganache.
- For the ganache, heat the cream until hot but not boiling, and pour over the chopped chocolate. Let it sit for a few minutes, then stir until smooth.
- Pour the ganache over the chilled cake, smoothing it out to cover the entire cake.
- Chill the cake until set, and then it’s ready to serve!