Rich, decadent, and flavourful, this Ding Dong Cake is one of the easiest and comforting desserts you can make and enjoy.
A Ding Dong Cake snack is round with a flat top and bottom, close to three inches in diameter and slightly taller than an inch. It is similar in shape and size to a hockey puck. A white creamy filling is injected into the center, and a thin coating of chocolate glaze covers the cake. Wikipedia. This post is a modified and updated version of this traditional snack!
About The Ding Dong Cake
- I cannot emphasize enough how easy this cake is and how fast it comes together.
- The Ding Dong Cake combines four layers: two thick, moist chocolate cakes and one layer of smooth and creamy Ermine Frosting, and topped with a rich and decadent chocolate ganache.
- Use my Forever Super Moist Chocolate Cake recipe to make the chocolate cakes.
- Below, I will show you how to make the Ermine Frosting, which adds a ton of texture, flavour, and creaminess to the Ding Dong Cake.
- The top chocolate ganache will give this cake a rich and decadent flavour.
How To Make The Ermine Frosting
- As you can see, I will also discuss Ermine Frosting. This frosting is fun to make, and the process differs from the other frostings we have made so far.
- This frosting is made by cooking warm milk flour, salt, and sugar. Constantly whisk the mixture over medium heat until it comes to a simmer and thickens, which may take 5-8 minutes. Do not increase the heat, as it may burn the mixture's bottom.
- Keep whisking the mixture until it has a pudding consistency. The mixture may form lumps, which is okay. Run the mixture through a strainer to remove the lumps.
- Pour the mixture into a bowl, cover its top with cling wrap, and let the plastic touch it. This will prevent it from forming a skin on the top of the mixture.
- Leave the bowl on the counter or in the fridge to let the mixture come to room temperature.
- It is very important not to let the mixture become cold; if it becomes colder than room temperature, leave it out of the fridge to bring it to room temperature.
- Add the soft butter in tablespoons using the paddle attachment and keep beating until all the butter is added and the mixture is smooth and creamy.
- Add the vanilla extract and mix.
Troubleshooting;
- If the frosting is too runny and soft, it is most likely because the milk mixture was too warm when you added the butter. Place the mixture in the fridge for 15 minutes and beat again.
- If it is too grainy, the mixture was too cold when you added the butter, making it harden and turn into small grains. Keep beating the mixture until the butter has warmed up, making it smoother and creamier.
Chocolate Ganache
- Bring the heavy cream to a simmer either in the microwave or over the stove.
- Remove it from the heat, add the semi-sweet chocolate chips, and let it sit for 5 minutes. Stir the mixture until it is smooth and all the chocolate is melted.
- The mixture is too runny at this point because the cream is still warm. Let it sit at room temperature to thicken a bit and reach the consistency of honey.
How To Assemble The Ding Dong Cake
- Bake the Forever Super Moist Chocolate Cake in two 8-inch pans and let them chill before assembling.
- Place one cake layer on the turn table, drop about two cups of Ermine Frosting on the cake layer, and gently spread it over the cake. Do not bring the frosting to the side of the cake—we're not trying to frost it.
- Place the second cake layer over the frosting and gently press.
- Spread the chocolate ganache over the top of the cake and enjoy.
See more recipes here;
Ultimate German Chocolate Cake,
Forever Super Moist Chocolate Cake Fudge Frosting,
Storing: For one week, keep this cake in an air-tight container in the fridge. Slice the cake and wrap each slice in cling wrap to store in the freezer for up to three months.
Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
LEAVE ME A STAR REVIEW IF YOU TRIED THIS RECIPE AND LIKED IT.
📖 Recipe
Ding Dong Cake
Rich, decadent, and flavourful, this Ding Dong Cake is one of the easiest and comforting desserts you can make and enjoy.
Ingredients
For The Chocolate Cake
- 2 cups All-purpose flour, Spooned and levelled
- 1½ teaspoon Baking powder
- 1½ teaspoon Baking soda
- ½ teaspoon Salt
- 2⅓ cups Granulated sugar
- 1 cup Cocoa powder
- 2 Eggs, Room temperature
- ½ cup Oil
- 1 cup Buttermilk, Room temperature
- ¼ cup Mayonnaise, Room temperature
- 1 tablespoon Vanilla extract
- 1 cup Brewed coffee, Hot
For The Ermine Frosting
- 1¾ cups Granulated sugar
- ¾ cups All-purpose flour, Spooned and levelled
- ¼ teaspoon Salt
- 1¾ cups Milk
- 2 cups Butter, Room temperature
- 2 teaspoon Vanilla extract, Preferably clear
For The Ganache
- 8 ounce Semi-sweet chocolate chips, 230 grams
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
Instructions
How To Make The Chocolate Cake
- Preheat the oven to 350ºF. Grease and dust with cocoa powder two 8” cake pans, and set aside.
- Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of your stand mixer and mix on low for 1 minute.2 cups All-purpose flour, 1½ teaspoon Baking powder, 1½ teaspoon Baking soda, ½ teaspoon Salt, 2⅓ cups Granulated sugar, 1 cup Cocoa powder
- Mix the eggs, buttermilk, oil, mayonnaise, and vanilla in a separate bowl, then add to the flour mixture and mix on medium speed for 2 minutes. Scrape the bowl as needed.2 Eggs, ½ cup Oil, 1 cup Buttermilk, ¼ cup Mayonnaise, 1 tablespoon Vanilla extract
- Bring the speed down and add the hot coffee and mix until just mixed. DO NOT OVERMIX.1 cup Brewed coffee
- The batter will be thin, and that’s okay. Pour the batter into the prepared pans, and bake for 40-45 minutes until an insert into the center comes out clean. Cool the cakes in the pan for about 15 minutes, then invert onto wire racks to cool completely before frosting.
How To Make The Ermine Frosting
- This frosting is made by cooking flour, salt, and sugar in warm milk. Constantly whisk the mixture over medium heat until it comes to a simmer and thickens, which may take 5-8 minutes. Do not increase the heat, as it may burn the mixture's bottom.1¾ cups Granulated sugar, ¾ cups All-purpose flour, ¼ teaspoon Salt, 1¾ cups Milk
- Keep whisking the mixture until it has a pudding consistency. The mixture may form lumps, which is okay. Run the mixture through a strainer to remove the lumps. Pour the mixture into a bowl, cover its top with cling wrap, and let the plastic touch it. This will prevent it from forming a skin on the top of the mixture. Leave the bowl on the counter or in the fridge to let the mixture come to room temperature.
- It is very important not to let the mixture become cold; if it becomes colder than room temperature, leave it out of the fridge to bring it to room temperature.
- Add the soft butter in tablespoons using the paddle attachment and keep beating until all the butter is added and the mixture is smooth and creamy. Add the vanilla extract and mix. See notes for troubleshooting.2 cups Butter, 2 teaspoon Vanilla extract
How To Make The Ganache
- Bring the heavy cream to a simmer either in the microwave or over the stove. Remove it from the heat, add the semi-sweet chocolate chips, and let it sit for 5 minutes.1 cup Heavy cream, 8 ounce Semi-sweet chocolate chips
- Stir the mixture until it is smooth and all the chocolate is melted. Add the vanilla extract and mix.1 teaspoon Vanilla extract
- At this point, the mixture is too runny because the cream is still warm. Let it sit at room temperature to thicken a bit and reach the consistency of honey.
Assembly
- Place one cake layer on the turn table, and drop about two cups of Ermine Frosting on the cake layer, and gently spread it over the cake. Do not bring the frosting to the side of the cake—we're not trying to frost it. Place the second cake layer over the frosting and gently press. Spread the chocolate ganache over the top of the cake and enjoy.
Notes
- If the frosting is too runny and soft, it is most likely because the milk mixture was too warm when you added the butter. Place the mixture in the fridge for 15 minutes and beat again.
- If it is too grainy, the mixture was too cold when you added the butter, making it harden and turn into small grains. Keep beating the mixture until the butter has warmed up, making it smoother and creamier.
Nutrition
Calories: 1491kcalCarbohydrates: 162gProtein: 14gFat: 92gSaturated Fat: 47gPolyunsaturated Fat: 7gMonounsaturated Fat: 28gTrans Fat: 2gCholesterol: 208mgSodium: 991mgPotassium: 569mgFiber: 7gSugar: 118gVitamin A: 2065IUVitamin C: 0.2mgCalcium: 224mgIron: 6mg
Tried this recipe?Let us know how it was!
Anna says
I made this cake. First, my Ermine frosting was curdled, but as the recipe suggested, I bet it more, and it came together. Phew 🙂 I will make it again.
Christina says
I can’t imagine anyone not liking this cake! Yam!
ben riahi says
it was delicious and true recipe
thank you