Ding Dong Chocolate Cake

This Ding Dong Chocolate Cake is pure nostalgia baked into a single dish. Imagine everything you loved about snack cakes as a kid but made richer, fluffier, and fresh from your own oven. The chocolate cake is light and moist with just the right tang from sour cream, layered with billowy sweet cream filling, then finished with a glossy chocolate ganache that sets perfectly in the fridge. It is the ultimate treat for chocolate lovers and a true showstopper for gatherings or when you want to make any day feel special.

I first made this for a family get together on a rainy weekend and was blown away by how it evoked childhood memories. Since then my friends request it at every celebration and I love that it comes together without any fancy equipment.

Ingredients

• Semi sweet chocolate chips: provide a deep chocolate flavor for both the cake and ganache go for a quality brand so the toppings shine
• Whole milk: helps melt chocolate chips smoothly always use fresh for best results
• Sour cream: brings moisture and subtle tang ensuring a tender crumb select full fat for richness
• Cake flour: keeps the cake soft and delicate sift before measuring to prevent clumps
• Cocoa powder: opt for unsweetened natural cocoa for bold chocolate flavor
• Baking soda: responsible for a tall fluffy cake double check that it is fresh
• Fine sea salt: balances chocolate and elevates sweetness
• Light brown sugar: adds moisture and helps develop a rich cake flavor
• Vegetable oil: supports a moist cake without overpowering chocolate flavor
• Vanilla extract: rounds out flavors and adds warmth get pure extract if possible
• Eggs: create structure and help bind ingredients together use large eggs at room temperature
• All purpose flour: thickens the cream filling and is used with cake flour for structure
• Unsalted butter: forms the foundation of the cream layer so choose high quality for best texture
• Vegetable shortening: creates a whipped light filling essential for that cloud like bite
• Powdered sugar: sweetens the cream and ensures a smooth texture sift beforehand for easier mixing

Step-by-Step Instructions

Savor the Chocolate Base:

Preheat oven to 350 degrees Fahrenheit and grease your nine by thirteen inch baking dish. Measure out chocolate chips into a bowl. Heat whole milk in the microwave until hot but not boiling. Pour over the chocolate chips and let sit untouched for five minutes. Whisk until silky smooth and blend in sour cream until the mix is velvety. Set aside.

Prepare the Dry Ingredients:

In a separate bowl whisk together sifted cake flour cocoa powder baking soda and salt until fully blended with no lumps. Keep this mixture handy.

Mix the Wet Ingredients:

In a large mixing bowl beat light brown sugar with vegetable oil until thickened slightly. Blend in vanilla extract then add eggs one at a time mixing after each for even texture.

Combine Wet and Dry in Alternating Steps:

Add half the dry mixture to the wet bowl and gently mix until just combined. Pour in half the chocolate and sour cream mixture mixing gently. Repeat with the rest of the dry ingredients and finish with remaining chocolate mixture. Stop when just combined for tenderness.

Bake the Cake:

Pour the batter into the pan and smooth the surface. Bake in the center of your oven for about thirty to thirty five minutes. Check with a toothpick for clean results. Cool the cake fully before filling.

Cook the Paste for the Filling:

Whisk milk and all purpose flour in a small saucepan until no lumps remain. Cook over medium heat stirring constantly until a thick paste forms. Cool to room temperature so it will not melt the butter later.

Prepare the Cream Filling:

In a bowl use an electric mixer to blend unsalted butter and shortening until completely combined and aerated. Add the powdered sugar gradually mixing until soft and fluffy. Beat in cooled flour paste and vanilla. Whip the mixture for three minutes until cloud like and very smooth.

Assemble the Cake Filling:

Spread the cream filling across the cooled cake using an offset spatula for precision. Chill in the refrigerator to firm up the layers while you make the ganache.

Make the Ganache Topping:

Place chocolate chips in another bowl. Warm heavy cream in the microwave then pour over chips and let rest for five minutes. Whisk until glossy and fully melted. Allow the ganache to cool for about ten minutes until thick but pourable.

Finish the Cake:

Pour ganache over the chilled filling letting it flow over the surface. Chill uncovered for at least forty five minutes until firm. Slice and serve chilled for best taste and texture.

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The creamy filling is always everyone’s favorite. I love watching my kids help with the whipping process and sneaking tastes. The moment we pour on the glossy ganache is pure magic.

Storage Tips

Store leftover Ding Dong Cake tightly covered in the refrigerator where it stays moist for about six days. To freeze wrap individual slices in plastic wrap then in foil and place in a freezer safe container. Thaw slices overnight in the fridge or let them come to room temperature for an indulgent treat.

Ingredient Substitutions

If you do not have cake flour you can sub with sifted all purpose flour with a bit of cornstarch mixed in. All butter can stand in for shortening in the filling but gives a denser result. For ganache bittersweet or milk chocolate chips can be used in place of semi sweet to change up the flavor profile.

Serving Suggestions

For extra flair dust the finished cake with powdered sugar or garnish each slice with berries. Pair with vanilla ice cream or a mug of coffee for true dessert bliss.

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Recipe FAQs

→ What ingredients create the creamy filling?

The filling blends butter, vegetable shortening, powdered sugar, a milk and flour paste, and vanilla extract, beaten until fluffy and smooth.

→ Can I use cake mix instead of homemade batter?

Yes, a quality chocolate cake mix simplifies preparation while maintaining a tender texture.

→ How is the chocolate ganache prepared?

Warm heavy cream is poured over chocolate chips, left to soften for 5 minutes, then whisked until smooth and glossy before pouring.

→ What is the best way to store leftover cake?

Store covered in the refrigerator up to six days or freeze individual slices tightly wrapped for up to three months.

→ Can all-purpose flour replace cake flour?

Yes, sifted all-purpose flour can be used but may produce a denser texture compared to cake flour.