Chocolate Ding Dong Cake is a rich, indulgent dessert inspired by the classic cream-filled snack cakes everyone loves. This homemade version takes things to the next level with layers of moist chocolate cake, a fluffy vanilla cream filling, and a smooth, glossy chocolate ganache topping. It’s the perfect dessert for birthdays, celebrations, or whenever you’re craving something deeply chocolatey and satisfying. Each bite delivers a combination of soft cake, creamy center, and silky chocolate coating—pure dessert heaven.
Prep Time
- Preparation Time: 25 minutes
- Baking Time: 30–35 minutes
- Cooling & Assembly Time: 1 hour
- Total Time: About 2 hours
Ingredients
For the Chocolate Cake
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee (enhances chocolate flavor)
For the Cream Filling
- 1 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 jar marshmallow fluff (about 200g)
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 1 cup heavy cream
- 200g semi-sweet chocolate (chopped or chips)
Ingredient Notes
- Cocoa Powder: Use high-quality unsweetened cocoa for a deep chocolate flavor.
- Coffee: Hot coffee intensifies the chocolate taste without making the cake taste like coffee.
- Marshmallow Fluff: Gives the filling that classic Ding Dong-style texture—light and slightly sticky.
- Chocolate: Semi-sweet works best for ganache, balancing sweetness and richness.
Instructions
Start by preheating your oven to 180°C (350°F) and greasing two round cake pans. In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla extract, then mix until smooth. Slowly pour in the hot coffee and mix again—the batter will be thin, which is perfectly normal.
Divide the batter evenly between the pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before assembling.
To make the cream filling, beat the softened butter until fluffy. Add powdered sugar gradually, then mix in marshmallow fluff and vanilla extract. Beat until light, smooth, and spreadable.
Place one cake layer on a serving plate and spread the cream filling evenly over the top. Place the second cake layer on top, pressing gently to secure.
For the ganache, heat the heavy cream until it just begins to simmer (do not boil), then pour it over the chopped chocolate. Let it sit for a minute, then stir until smooth and glossy. Allow it to cool slightly until it thickens but is still pourable.
Pour the ganache over the assembled cake, letting it drip down the sides for a beautiful finish. Let the cake set for about 30 minutes before slicing.
Nutrition Facts (Approximate per slice)
- Calories: 450–550
- Carbohydrates: 55g
- Protein: 5g
- Fat: 25g
- Sugar: 40g
Tips
- Make sure cakes are completely cool before adding the filling to prevent melting.
- Chill the cake briefly before pouring ganache for cleaner layers.
- Use a serrated knife for neat slices.
- For extra moisture, brush cake layers lightly with simple syrup.
Variations
- Mini Ding Dong Cakes: Bake in cupcake form and pipe filling inside.
- Dark Chocolate Version: Use dark chocolate for a richer, less sweet taste.
- Peanut Butter Twist: Add a layer of peanut butter to the filling.
- Mocha Flavor: Add espresso powder to the ganache for a coffee-chocolate combo.