DING DONG CAKE
Ding Dong Cake is a rich chocolate cake layered with creamy chocolate filling and topped with a glossy chocolate ganache. Perfect for chocolate lovers and festive occasions.
Ingredients
For Cake, Filling, and Ganache:
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 ½ cups heavy cream for filling
- 1 cup semi-sweet chocolate chips for filling
- 1 cup semi-sweet chocolate chips for ganache topping
- ½ cup heavy cream for ganache topping
Instructions
Prepare Oven and Pan:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Mix Wet Ingredients:
- Add eggs, milk, oil, and vanilla. Beat on medium speed until smooth. Stir in boiling water carefully.
Bake Cake:
- Pour batter into prepared pan. Bake 35–40 minutes or until a toothpick comes out clean. Cool completely.
Prepare Chocolate Filling:
- For filling, heat heavy cream until simmering. Pour over chocolate chips and stir until smooth. Cool slightly, then whip to fluffy consistency.
Assemble Cake:
- Slice cooled cake horizontally. Spread whipped chocolate filling between layers.
Prepare Ganache and Top Cake:
- For ganache, heat heavy cream and pour over chocolate chips. Stir until smooth. Pour over assembled cake and let set.
Serve:
- Slice and serve once ganache is set.
Notes
- Make Ahead: Cake can be assembled a day ahead and stored in refrigerator.
- Variations: Add a layer of caramel or nuts between layers for extra flavor.
- Serving Suggestions: Perfect for birthdays, celebrations, or chocolate lovers.
- Storage Tips: Store covered in fridge for up to 3 days. Ganache may firm in fridge.