Ding Dong Chocolate Cake (Printer-Friendly)

A chocolate and cream layer cake topped with smooth ganache, offering rich nostalgic flavors in every bite.

# What You'll Need:

→ Chocolate Base

01 - 1 cup semi-sweet chocolate chips
02 - 1 cup whole milk
03 - 1/2 cup sour cream

→ Dry Ingredients

04 - 1 cup cake flour
05 - 1/4 cup unsweetened cocoa powder
06 - 1 teaspoon baking soda
07 - 1/2 teaspoon fine sea salt
08 - 3/4 cup light brown sugar
09 - 1/4 cup all-purpose flour

→ Wet Ingredients

10 - 1/2 cup vegetable oil
11 - 2 large eggs
12 - 2 teaspoons vanilla extract

→ Filling

13 - 1 cup whole milk
14 - 3 tablespoons all-purpose flour
15 - 1/2 cup unsalted butter, softened
16 - 1/4 cup vegetable shortening
17 - 2 cups powdered sugar
18 - 1 teaspoon vanilla extract

→ Ganache Topping

19 - 1 cup semi-sweet chocolate chips
20 - 1 cup heavy cream

# Steps to Follow:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with baking spray and set aside.
02 - Place chocolate chips in a medium bowl. Heat milk in microwave until 180–190°F, then pour over chocolate chips and let stand for 5 minutes. Whisk until smooth, then add sour cream and whisk until combined. Set aside.
03 - In a separate bowl, sift together cake flour, cocoa powder, baking soda, and salt. Set aside.
04 - Using an electric mixer, beat brown sugar and vegetable oil until combined. Add vanilla extract and eggs one at a time, mixing well after each addition.
05 - Add half of the dry ingredients to the wet mixture and mix until combined. Add half of the chocolate-sour cream mixture and mix. Repeat with remaining dry and wet ingredients until fully incorporated.
06 - Pour batter into prepared pan. Bake on middle rack for 30–35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
07 - Whisk milk and flour in a small saucepan. Cook over medium heat, stirring constantly until thickened into a paste. Remove from heat and cool to room temperature.
08 - In a large bowl, beat butter and shortening until combined. Gradually add powdered sugar until fully mixed. Add cooled milk-flour paste and vanilla extract, then beat on medium-high speed for 3 minutes until light and fluffy.
09 - Spread the filling evenly over the cooled cake. Refrigerate while preparing ganache.
10 - Place chocolate chips in a bowl. Heat heavy cream until 180–190°F and pour over chocolate. Let sit 5 minutes, then whisk until smooth. Let cool for 10 minutes.
11 - Pour ganache over the filled cake, spreading evenly. Refrigerate uncovered for 45 minutes to set before slicing and serving.

# Extra Suggestions:

01 - For fluffier filling, use vegetable shortening as it helps maintain light texture.
02 - Cake can be stored covered in refrigerator up to 6 days or frozen in slices for 2–3 months.
03 - Use sifting for all-purpose flour if substituting cake flour to retain lightness.

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