Ding Dong Chocolate Cake

This Ding Dong Cake brings the nostalgia of childhood favorite chocolate and cream treats into one indulgent single layer cake. With soft, rich chocolate cake, a fluffy sweet cream filling, and a glossy ganache topping, this dessert is a guaranteed crowd pleaser that also feels homemade and special. It’s perfect for when you want a classic nostalgic dessert but with a fresh, fun presentation.

I first made this for a small family gathering and everyone was amazed at how the flavors matched the classic snack cake but were richer and more satisfying. Now it’s a go to whenever I want to impress without fussing too much.

Ingredients

• Semi sweet chocolate chips: excellent for a deep chocolate flavor, choose good quality for the ganache and cake
• Whole milk: heats to melt chocolate smoothly, use fresh for best taste and texture
• Sour cream: adds moisture and tang to the cake, making it tender and rich
• Cake flour: keeps the cake soft and light, sift before measuring for even texture
• Cocoa powder: choose unsweetened natural cocoa for authentic chocolate taste
• Baking soda: helps the cake rise and stay fluffy
• Fine sea salt: enhances and balances the sweetness
• Light brown sugar: adds moisture and warmth to the cake’s flavor
• Vegetable oil: keeps the cake moist without overpowering flavor
• Vanilla extract: for a subtle depth and aroma
• Eggs: bind and enrich the cake
• All purpose flour: used alongside cake flour to build structure
• Unsalted butter: enriches the cream filling with creamy texture
• Vegetable shortening: key to keeping the cream filling light and fluffy
• Powdered sugar: for sweetness and to help the filling beat to the right consistency

Instructions

Savor the Chocolate Base:

Preheat your oven to 350 degrees Fahrenheit. Thoroughly grease a 9 by 13inch baking dish with baking spray and set aside. Measure out the chocolate chips into a medium bowl. Heat the whole milk in the microwave until it reaches approximately 180 to 190 degrees Fahrenheit, watch it closely to avoid boiling. Pour the hot milk over the chocolate chips without stirring and let it sit undisturbed for 5 minutes so the chocolate softens fully. After resting, whisk the mixture until smooth and glossy. Stir in the sour cream until fully blended and set aside.

Prepare the Dry Ingredients:

In a medium bowl, combine cake flour, cocoa powder, baking soda, and fine sea salt. Use a whisk or fork to mix evenly, then set this mixture aside.

Mix the Wet Ingredients:

In a large bowl, combine the light brown sugar and vegetable oil. Use an electric hand mixer to blend until fully mixed and slightly creamy. Add vanilla extract, then add the eggs one at a time, beating well after each addition to incorporate fully.

Combine Wet and Dry in Alternating Steps:

Begin by mixing in half of the dry flour mixture into the wet ingredients until just combined. Follow by pouring in half of the chocolate and sour cream mixture, mixing gently but thoroughly. Repeat with the remaining dry ingredients, then finish with the remaining chocolate mixture. Take care not to overmix, just until combined, to keep the cake tender.

Bake the Cake:

Pour the batter into your prepared baking dish and smooth the top. Place in the center of your preheated oven and bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean. Remove and allow the cake to cool completely before adding the filling and ganache.

Cook the Paste for the Filling:

Into a small saucepan, whisk together milk and all purpose flour until smooth. Place over medium heat and cook, stirring constantly, until the mixture thickens into a paste. This step is essential for a stable filling. Remove from the heat and allow to cool to room temperature.

Prepare the Cream Filling:

In a large bowl, beat together unsalted butter and vegetable shortening with an electric hand mixer until smooth and combined. Gradually add the powdered sugar a little at a time, beating thoroughly after each addition to avoid clumps and build body. Once the powdered sugar is incorporated, mix in the cooled milk and flour paste along with vanilla extract. Beat the filling on medium high speed for 3 minutes until it is fluffy and resembles whipped cream.

Assemble the Cake Filling:

Spread the prepared cream filling evenly over the completely cooled cake. Smooth the top with an offset spatula for a clean finish. Refrigerate the cake while you prepare the ganache.

Make the Ganache Topping:

Place the chocolate chips into a medium bowl. Warm the heavy cream in the microwave until it reaches 180 to 190 degrees Fahrenheit, taking care not to boil. Pour the hot cream over the chocolate chips and let sit for 5 minutes. Whisk the mixture until smooth and shiny. Let the ganache cool slightly for about 10 minutes to thicken a bit and become easier to pour.

Finish the Cake:

Pour the ganache evenly over the cream filling on the cake. Depending on the pan size, some ganache may remain. Return the cake to the refrigerator, uncovered, for at least 45 minutes so the ganache sets firmly and the filling thickens appropriately. Slice and serve chilled for the best texture and flavor experience.

The cream filling is my favorite part light yet decadently sweet, it reminded me instantly of those classic treats but with a fresh homemade glow. Making this dish became a cherished memory with my kids as we eagerly awaited every step, especially drizzling the glossy ganache.

Storage Tips

Store leftover Ding Dong Cake covered in the refrigerator. It keeps well for up to six days without drying out. To maintain freshness, cover tightly with plastic wrap or keep in an airtight container to prevent the filling from absorbing fridge odors. For long term storage slice the cake and wrap each piece tightly in plastic wrap then foil before placing in the freezer. Individually wrapped slices thaw best overnight in the refrigerator and bring to room temperature before serving for a bakery fresh taste.

Ingredient Substitutions

If you do not have cake flour, sifted all purpose flour can be used but the texture may be slightly denser. You can mimic cake flour by removing one and a half teaspoons of all purpose flour per cup and replacing it with cornstarch. Vegetable shortening in the filling is crucial for that fluffy stability but you can try all butter if needed, expect a richer but slightly heavier cream layer. For the ganache, semi sweet chocolate chips work great but try bittersweet for a deeper chocolate kick.

Serving Suggestions

This cake pairs beautifully with a simple dusting of powdered sugar or a few fresh raspberries to contrast the chocolate richness. Serve with a scoop of vanilla ice cream or freshly brewed coffee to round out the experience.

Enjoy chilled slices for the best texture and flavor. This cake balances nostalgic snack cake flavor with a fresh homemade finish.

Common Recipe Questions

→ What ingredients create the creamy filling?

The filling combines butter, vegetable shortening, powdered sugar, milk, flour, and vanilla, whipped until fluffy and smooth.

→ Can I use cake mix instead of homemade batter?

Yes, using a quality chocolate cake mix is suitable and can simplify preparation without compromising texture.

→ How is the chocolate ganache prepared?

Warm heavy cream is poured over chocolate chips, left to soften, then whisked until smooth and glossy before topping the cake.

→ What is the best way to store leftover cake?

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

→ Can all-purpose flour be used instead of cake flour?

Yes, all-purpose flour can substitute cake flour but should be sifted well to maintain a light texture.