Description
Ding Dong Cake is a rich and decadent layered chocolate cake featuring moist cocoa-infused layers, a light and fluffy marshmallow cream filling, and a smooth, glossy chocolate ganache topping. Perfect for chocolate lovers, this cake combines classic baking techniques with indulgent frosting and ganache for a show-stopping dessert suitable for celebrations or any special occasion.
Ingredients
Scale
Cake Ingredients
- 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
Marshmallow Cream 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
Chocolate Ganache
- 1 cup (170 g) semi-sweet chocolate chips
- 1 cup (240 ml) heavy cream
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line them 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 until well combined.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture until the batter is smooth and uniform.
- Incorporate Boiling Water: Gradually stir in the boiling water; the batter will become thin, which is normal and helps create a moist texture.
- Bake the Cakes: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- Prepare Marshmallow Cream Filling: In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar and continue mixing until fluffy.
- Add Marshmallow Fluff and Flavor: Mix in the marshmallow fluff and vanilla extract, beating until the filling is light and creamy.
- Assemble Cake Layers: Place one cake layer on a serving plate. Spread the marshmallow cream filling evenly over the top.
- Top with Second Layer and Chill: Place the second cake layer on top and gently press down. Chill the assembled cake for 15-20 minutes to firm the filling.
- Make the Ganache: Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer (do not boil).
- Combine Chocolate and Cream: Pour the hot cream over the chocolate chips and let sit for 2 minutes. Stir gently until the mixture is smooth and glossy. Allow the ganache to cool slightly to thicken before pouring.
- Glaze the Cake: Pour the ganache evenly over the chilled cake, using an offset spatula to spread it and allow it to drip down the sides beautifully.
- Set the Ganache: Refrigerate the cake for an additional 15-20 minutes to set the ganache. Slice and serve once set.
Notes
- Ensure all ingredients like eggs and milk are at room temperature for better batter consistency.
- Boiling water thins the batter but results in a moist cake; do not skip this step.
- Use good quality cocoa powder for a richer chocolate flavor.
- Cooling cakes completely before filling prevents the filling from melting.
- For firmer ganache, refrigerate longer if needed.
- Store leftover cake covered in the refrigerator for up to 4 days.
