Desserts
Ding Dong Cake
A rich, ultra-moist chocolate layer cake filled with fluffy vanilla-marshmallow cream and finished with a silky dark chocolate ganache for a bakery-style version of the classic treat.
Easy
Method
- 1
Heat the oven to 175°C / 347°F. Grease and line two 20 cm / 8 in round cake tins.
- 2
In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
- 3
In another bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.
- 4
Add the wet mixture to the dry ingredients. Stir gently, then pour in the hot coffee. Mix until the batter is smooth and quite thin.
- 5
Divide the batter between the tins and bake for 28–32 minutes, until a skewer comes out with a few moist crumbs.
- 6
Cool in the tins for 15 minutes, then turn out and cool completely.
- 7
Beat the butter until creamy. Add marshmallow creme, icing sugar, vanilla, and cream. Beat until light and fluffy.
- 8
Level the cakes if needed. Spread the filling over one layer, place the second layer on top, and chill for 20 minutes.
- 9
Heat the cream until just steaming. Pour over the chocolate and butter, rest 2 minutes, then stir until glossy. Cool slightly until pourable.
- 10
Place the cake on a rack, pour over the ganache, let it drip naturally, then chill until set before slicing.
- 11
Dish type
- 12
Dessert / Layer Cake
- 13
Garnish / serving suggestion
- 14
Finish with chocolate curls, a light dusting of cocoa, or a few flakes of sea salt. Serve slightly cool with espresso or cold milk.
- 15
Notes
- 16
The batter is meant to be thin. Chill the filled cake before glazing for cleaner layers. For neat slices, warm the knife and wipe it between cuts.
- 17
Time
- 18
1 hour 45 minutes
- 19
Difficulty
- 20
Medium
- 21
Calories
- 22
About 565 kcal per serving (14 servings)