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–+ servings

DING DONG CAKE RECIPE

A rich chocolate layer cake filled with fluffy vanilla cream and topped with a smooth chocolate ganache that sets beautifully.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 28 minutes
Total Time 53 minutes
Course cake, Dessert
Cuisine American
Servings 12

Ingredients
  

Chocolate Cake

  • 2 cups 250g all-purpose flour
  • 2 cups 400g granulated sugar
  • ¾ cup 75g unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon fine salt
  • 2 large eggs room temperature
  • 1 cup 240ml buttermilk, room temperature
  • ½ cup 120ml vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup 240ml hot coffee (or hot water)

Vanilla Cream Filling

  • ½ cup 113g unsalted butter, softened
  • ½ cup 95g vegetable shortening
  • 2 cups 240g powdered sugar
  • 1 7-ounce/198g jar marshmallow crème
  • 2 teaspoons vanilla extract
  • ¼ teaspoon fine salt
  • 2 to 4 tablespoons heavy cream as needed

Chocolate Ganache

  • 1½ cups 255g semi-sweet chocolate chips
  • ¾ cup 180ml heavy cream
  • 1 tablespoon light corn syrup optional
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions
 

  • Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line with parchment, grease again, and dust with cocoa powder.
  • Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  • Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
  • Slowly pour in hot coffee (or hot water) while mixing until batter is thin and pourable.
  • Divide batter between pans. Bake 26 to 32 minutes, until a toothpick comes out with moist crumbs. Cool 10 minutes in pans, then cool completely on a rack.
  • Beat butter and shortening until fluffy. Mix in powdered sugar, vanilla, and salt. Add marshmallow crème and beat until light. Add heavy cream 1 tablespoon at a time only if needed to reach a spreadable, stable texture.
  • Level cake layers if needed. Place one layer on a plate, spread filling evenly, then top with second layer.
  • Chill assembled cake at least 45 minutes.
  • Place chocolate chips in a bowl. Heat heavy cream until steaming and bubbling at the edges, then pour over chips. Rest 2 minutes, then stir until smooth. Mix in corn syrup (optional), vanilla, and salt.
  • Pour ganache over chilled cake and spread gently to the edges. Chill 20 to 30 minutes to set before slicing.

Notes

  • Chill time matters. The filling sets, the ganache spreads better, and the slices look clean.
  • If the ganache thickens before you pour, let it sit at room temp a few minutes and stir again.
  • For extra neat slices, use a hot, dry knife and wipe between cuts.
  • Store covered in the fridge up to four days, or freeze tightly wrapped up to two months.