The perfect chocolate ding dong cake recipe for celebrations

With a likeness to the famous whoopie pie, and named after the Hostess Ding Dong snack cake, chocolate ding dong cake is a bigger version. It entails three processes, from preparing the chocolate sponge cake, the unique milky vanilla frosting and the rich chocolate ganache covering the whole cake making it look similar to the famed whoopie pie. Try this recipe and let us know what you think!

(Serves 12)

Ingredients

Chocolate Cake

• 425 ml all-purpose flour
• 600 gm granulated sugar
• 110 gm Cadbury cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 240 ml buttermilk, room temperature
• 120 ml vegetable oil
• 2 eggs, room temperature
• 2 tsp vanilla extract
• 235 ml freshly brewed hot coffee

Filling (Ermine Frosting)

• 240 ml whole milk
• 75 gm all-purpose flour
• 225 gm butter
• 200 gm granulated sugar
• 1 tsp vanilla extract

Ganache

• 340 gm semi-sweet chocolate, finely chopped
• 340 ml heavy cream, room temperature

Instructions

1. Preheat your oven to 180°C. Ensure that you have two round cake pans, measuring 8 inches each with 3 inches in depth. Grease them both with butter and set aside.
2. Add flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and a pinch of salt into a bowl (of a stand mixer preferably) and thoroughly mix them.
3. In a separate medium-sized bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract. The contents of this bowl will go into the flour bowl later.
4. With the stand mixer running at a low speed or a hand mixer, gradually pour the contents of the egg bowl into the flour bowl. Keep mixing while adding it in intervals.
5. Once mixed well, slowly introduce the freshly brewed coffee, continuing to mix just until everything is evenly distributed, taking care to scrape down the sides of the bowl as needed.
6. Divide the batter between the two prepared pans, ensuring you pour equal portions into each.
7. Transfer the filled pans to the preheated oven and bake for 30-40 minutes, until a toothpick inserted into the center emerges mostly clean, with no traces of wet batter clinging to it.
8. Once the cakes are done, remove them from the oven and let them cool outside, in the pans for 30 minutes. This resting period helps the cakes to set. Then carefully turn them out onto a wire rack, to cool off completely.
9. To prepare the filling, in a medium saucepan set over medium heat, whisk milk and flour continuously for 3-5 minutes, until it thickens and coats the back of a spoon.
10. Immediately remove the pan from the heat and let it cool to room temperature.
11. In the bowl of your stand mixer, fitted with the paddle attachment, mix butter, and sugar on medium speed until light and fluffy. Pause periodically to scrape down the sides of the bowl while mixing. This should take no more than 2-3 minutes.
12. Add the milk-flour mixture to the creamed butter and sugar bowl. Resume mixing on medium-high speed, to blend for another 2-3 minutes, until the frosting is smooth and creamy.
13. Switch to the whisk attachment and continue whipping, on high speed, for 7-8 minutes. Pause again to scrape down the sides as needed, until the frosting is silky smooth.
14. Let’s make the ganache next; add the finely chopped chocolate into a heat-safe bowl.
15. In a separate microwave-safe container, heat the heavy cream for 3-4 minutes and stop when it starts to simmer.
16. Carefully pour the hot cream over the chopped chocolate, and let the mixture sit for 2 minutes, to let the chocolate melt. Whisk the ganache mixture until it becomes smooth and glossy.
17. If your cakes have a noneven top, level the tops with a sharp serrated knife, and place one layer on your work surface. Spread the ganache evenly over the top.
18. Place the second cake layer over the filling and pour the prepared ganache over the top of the assembled cake, letting the silky ganache cascade down the sides. Let the ganache set, by letting it rest for a few minutes.
19. Once set, you can slice it into any number of pieces and serve.