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Ding Dong Cake

A rich, moist chocolate layer cake filled with fluffy vanilla cream and topped with silky chocolate ganache.
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Prep Time 25 minutes
Cook Time 32 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 430

Ingredients
  

Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk
  • 0.5 cup vegetable oil
  • 2 eggs large
  • 2 tsp vanilla extract
  • 1 cup hot coffee or hot water
Filling
  • 1 cup unsalted butter softened
  • 1.5 cups powdered sugar
  • 1 cup marshmallow fluff
  • 1 tsp vanilla extract
  • 2-3 tbsp heavy cream
Ganache
  • 1.5 cups semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1 tbsp butter optional for shine

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
  2. Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Mix in buttermilk, oil, eggs, and vanilla until smooth.
  4. Slowly stir in hot coffee until batter is glossy and thin.
  5. Divide batter into pans and bake 28–32 minutes.
  6. Cool cakes completely on wire racks.
  7. Beat softened butter with powdered sugar, then add marshmallow fluff and vanilla. Add cream until fluffy.
  8. Spread filling onto the first cake layer, then top with the second. Chill 30 minutes.
  9. Heat cream and pour over chocolate chips. Stir until smooth to make ganache.
  10. Pour ganache over cake and chill before slicing.

Notes

Chilling the cake helps the layers set for clean slicing. Store covered in the refrigerator.