Ding Dong Cake

Ding Dong confection is the upgraded version of your favorite snack cakes, featuring a moist chocolate confection with a linty ermine filling and a mouthwatering chocolate ganache on top! It’s a seriously tasty dessert you won’t be worldly-wise to resist!

If you love chocolate cake, then this post is for you! A few increasingly desserts to add to the lineup are: archetype chocolate cake, chocolate icebox cake, and Coca Cola cake!

Ding Dong Confection Recipe

Calling all chocoholics! If you haven’t tried Ding Dong confection yet, you’re seriously missing out on a slice of heaven. It’s a luscious, moist chocolate confection that practically melts in your mouth, generously filled with a creamy, dreamy ermine frosting. Plane largest than a Hostess Ding Dong! As if that’s not succulent enough, it’s got a layer of chocolate ganache on the outside to seal in all of that goodness. Trust me, once you’ve had a taste, you won’t want to stop. It’s just so good!

So what is ermine frosting? Ermine frosting, moreover known as boiled milk frosting, is a linty and light frosting made by cooking sugar, flour, and milk together, then mixing it with butter. It’s not too sweet and has a lovely hint of vanilla. This fantastic frosting pairs perfectly with Ding Dong cake, boosting its rich chocolate savor and subtracting a fluffy and delightful touch to every bite. It’s a match made in dessert heaven!

Cake and Frosting Ingredients

Here is everything you will need so you too can create a Ding Dong cake! Thankfully, it uses a lot of vital pantry staples, so you can whip it up without spending a fortune. Note: word-for-word measurements are in the recipe vellum below.

Ding Dong Cake

• Vegetable Oil: Keeps the confection super moist and tender, no dry bites here!
• Warm Coffee: Gives the chocolate a serious savor boost, making it uneaten rich and irresistible.
• Large Eggs: Holds everything together and keeps the confection nice and fluffy.
• Vanilla Extract: Adds that yummy zephyr and makes the confection plane increasingly tasty.
• All-Purpose Flour: Acts as the wiring of the cake.
• Granulated Sugar: Sweetness to the max, making each zest a treat.
• Unsweetened Cocoa Powder (not Dutch process): The star ingredient, delivering intense chocolate goodness.
• Baking Powder and Soda: So the confection has a perfect rise.
• Salt: A pinch of savor enhancer, balancing the sweetness.

Ermine Frosting

• Granulated Sugar: The sweet stuff that makes ermine frosting taste just right, not too sugary but perfectly delicious.
• Flour: The secret ingredient that, when mixed with milk, creates the smooth and linty wiring of ermine frosting.
• Milk: The liquid magic that combines with flour to requite ermine frosting its velvety texture.
• Unsalted Butter: Adds richness and creaminess to the frosting.
• Vanilla Extract: A splash of savor that makes ermine frosting uneaten yummy and aromatic.
• Salt: Just a pinch to wastefulness the sweetness and bring out all the tasty flavors.

Ganache

• Semi-Sweet Chocolate: For that deep chocolatey flavor. Either semi-sweet chocolate fries or a sultry bar will work. You can moreover use visionless chocolate if you prefer!
• Heavy Cream: Adjusts the consistency of the ganache and makes it nice and smooth. Trust me, it’s the weightier wing to Ding Dong cake.

Let’s Make Ding Dong Cake!

Now that your ingredients are ready to go, here’s how to turn them into a tasty chocolate cake. I’ve separated the instructions into a few variegated groups so you can prepare your Ding Dong confection like a pro!

Cake

1. Preheat Oven, Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Spray two 8-inch round confection pans with cooking spray. Add parchment rounds to the marrow of the pans and spray the parchment with cooking spray. Then set aside.
2. Wet Ingredients: In a large trencher whisk together the vegetable oil, warm coffee, eggs, and vanilla until combined.
3. Combine With Dry Ingredients: In a medium trencher sift together the flour, sugar, unsweetened cocoa powder, sultry soda, sultry powder, and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.
4. Bake: Fill the two pans evenly and torch for 30-35 minutes, until the part-way of the confection springs when lightly when pressed on, or a toothpick comes out clean. Allow the Ding Dong confection to tomfool for 10 minutes in the pan surpassing inverting the pan on a cooling rack to finish cooling.

Cream Filling

1. Milk Mixture: Add the flour, sugar, and milk to a pan. Tomfool over medium heat while whisking constantly until thick and pudding-like, well-nigh 10 minutes.
2. Chill: Remove from the heat and add to a heat-proof trencher or quarter sheet pan. Cover with plastic wrap so the plastic touches the top of the mixture and prevents a mucosa from forming. Nippy in the fridge for 40 minutes
3. Whip: Add the room-temperature butter to a stand mixer and whip with the whisk zipper for well-nigh 8 minutes, until the butter is light and fluffy.
4. Add in Flour: Add the flour mixture to the butter one scoop at a time until it is all incorporated
5. Add in Vanilla: Scrape lanugo the sides and marrow of the trencher and switch to the paddle attachment. Add the vanilla and salt and write-up on medium-high for 10-13 minutes, until smooth and fluffy.

Ganache

1. Melt and Combine: Place the chocolate in a small bowl. Heat the surf in the microwave until steaming but not boiling, well-nigh 1 minute and a half. Pour the hot surf over the chocolate and let it sit for a few minutes. Use a whisk to combine the chocolate and surf until smooth. Set whispered to tomfool while the confection chills.

Assembly

1. Layer: Place one layer of confection on an 8’ confection board. Mound the surf on top of the confection and then top with the second layer of cake, preferably upside lanugo so the top of the confection is very flat.
2. Chill: Use an offset spatula or a wipe seat scrape to smooth the surf between the layers, making sure there are no gaps or holes. Transfer to the fridge and nippy for at least 30 minutes.
3. Transfer to Cooling Rack: Once the Ding Dong confection has chilled, remove it from the fridge and place it on a cooling rack with parchment underneath to reservation any drips.
4. Pour on Ganache: Carefully pour the cooled ganache on top of the chilled confection and use an offset spatula to spread the ganache so it spills lanugo the sides of the cake. Carefully use the spatula to spread the ganache evenly over the whole cake, letting the glut lard onto the parchment.
5. Allow to Set: Let the Ding Dong confection nippy in the fridge for an hour or so surpassing serving.