Description
Ding Dong Cake is a decadent, moist chocolate layer cake filled with a fluffy marshmallow cream and topped with a rich chocolate ganache. This classic American-inspired dessert features layers of chocolate sponge cake combined with a creamy marshmallow filling and a smooth chocolate glaze, perfect for celebrations or indulgent treat times.
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 the pans: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt to ensure even distribution.
- Add wet ingredients: To the dry mix, add the eggs, whole milk, vegetable oil, and vanilla extract. Beat the mixture until smooth and fully combined, forming the cake batter base.
- Incorporate boiling water: Gradually stir in the boiling water into the batter. The batter will be thin, which is expected and helps create a moist cake.
- Bake the cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in their pans for 10 minutes, then transfer them onto wire racks to cool completely to room temperature.
- Make the filling: In a large bowl, beat softened unsalted butter until smooth. Gradually add powdered sugar and beat until fluffy. Add marshmallow fluff and vanilla extract, and continue beating until the filling is light and creamy.
- Assemble the cake layers: Place one cooled cake layer on a serving plate. Spread the marshmallow cream filling evenly over the top.
- Add the second layer: Place the second cake layer on top of the filling, gently pressing down to secure it. Chill the assembled cake in the refrigerator for 15-20 minutes to firm the filling.
- Prepare the ganache: Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until just simmering, being careful not to boil.
- Combine and cool ganache: Pour the hot cream over the chocolate chips and let it sit for 2 minutes before stirring until smooth and glossy. Allow the ganache to cool slightly to thicken.
- Glaze the cake: Pour the slightly thickened ganache evenly over the chilled cake using an offset spatula, letting it drip over the edges for a beautiful finish.
- Set the ganache: Refrigerate the cake for 15-20 minutes to allow the ganache to set firmly.
- Serve: Once set, slice the cake and serve for a luscious, indulgent dessert.
Notes
- Ensure all wet ingredients are at room temperature for best mixing results.
- The boiling water thins the batter, which is essential for a moist and tender crumb.
- Use parchment paper to avoid cake sticking and to help with easy removal from pans.
- If preferred, semi-sweet chocolate chips can be substituted with bittersweet or dark chocolate for a richer ganache.
- Refrigerate leftover cake covered to maintain freshness for up to 3 days.
