Chocolate Ding Dong Cake
Chocolate Ding Dong Cake
A Ding Dong cake is one of our favorite treats! It’s for one of those times when you are not counting calories, but you still may want to only take a small slice. It’s pretty rich)))
Ingredients
1 Box Chocolate Cake Mix (your choice, swiss, fudge, etc) You need a box that makes two layers.
2 Sticks Butter
2 Cups Confectioners Sugar
7 oz Marshmallow Creme
2 Cups Heavy Cream
16 oz Chocolate Chips (your choice, milk, semi-sweet, or a combination of both)
Make the Cake
Prepare the cake by following the directions on the box. Cool the layers completely. This is important. I like to use cooling racks.
Make the Filling
Allow the butter to soften at room temperature, not melted. Cream butter, powdered sugar, and marshmallow cream together.
Once the cake layers are cooled completely, spread the filling on one of the cake layers and top with the other. Place the cake in the refrigerator for an hour or so.
Make the Ganache
Chop up the chocolate chips. Allow the heavy cream to come to room temperature. Heat the cream until tiny bubbles form around the edge or until it just simmers. Do not boil. You can do this in the microwave if you watch closely, or on top of the stove in a pan or double boiler.
Remove the cream from the heat and stir in the finely chopped chocolate chips. Stir occasionally. If the chips are not completely melting, return to a double boiler and heat until completely melted. Don’t boil.
Allow the ganache to cool. It will thicken some, but it will still be pretty thin. Place the cake on waxed paper or a cookie sheet so you can scoop up the ganache that drips off. It helps if your cake is on a plate the exact size of the cake. It will be less messy looking when you’re done.
Spoon the ganache slowly over the cake, starting in the center and moving out to the edge. Cover the cake completely. Store the cake in the refrigerator.
Enjoy!
Slice the Ding Dong cake and don’t worry if your pieces fall apart, it’s still good! Store leftover cake in the refrigerator. I usually go ahead and cut the cake up into slices, after the dinner meal or whenever you are having the cake. It makes it easier to grab a piece later and takes up less space in the frig.
Sometimes I also place individual slices in zip-lock sandwich bags and place them in the freezer. It only takes a few minutes for a cake slice to thaw out enough to eat or you can put it in the microwave for just a few seconds.
By the way, if you’re an expert cake baker, please share with me how to keep my cakes from puffing up in the center! I tap the pan on the counter and run a knife through the batter. No matter what I do, they always seem to puff up in the middle! I’ll be waiting to hear from you)))
Chocolate Ding Dong Cake
Equipment
- 2 Round Cake Pans
Ingredients
- 1 box Chocolate Cake Mix Swiss, chocolate, or fudge. Standard size for 2 layer cake.
- 2 cup Confectioners Sugar Powdered sugar
- 2 stick Butter
- 7 oz Marshmallow Creme
- 16 oz Chocolate Chips Semi-sweet or milk, or a combination of both
- 2 cup Heavy Cream Heavy Whipping Cream
Instructions
- Prepare boxed chocolate mix by the box directions. Cool cake layers completely. Cooling is important!Prepare the filling by creaming softened butter (not melted) with confectioners sugar and marshmallow cream.Spread filling over one layer of cake and top with the other layer. Place the cake in the refrigerator for an hour or so.Make the ganache by allowing the cream to come to room temperature. Finely chop chocolate chips. Heat cream in the microwave or on the stove until tiny bubbles form around the edge or it just begins to simmer. Do not boil. This may take 3-4 minutes, watch closely. Remove from heat and add the chocolate chips. Stir occasionally. If it seems that the chips are not completely melting, return to a double boiler and heat until the chips are melted being careful not to boil. Remove from heat and allow to cool. Stir frequently. The ganache will thicken some when cool, but will still be pretty thin, about like chocolate syrup.Place the cake on waxed paper or a cookie sheet so you can spoon up some of the ganache that drips off. Slowly spoon the ganache over the cake. Spoon small amounts at a time. Start in the center and work toward the edge. Store the cake in the refrigerator.
Hi Jeannie, I’m not an expert baker but I watch the videos of some who ate. I recall that one used what looked like a fishing line and removed the puffed part of the cake before removinlg the cake from the pan. Another baker used a long serrated knife and just cut the puffed part off, probably takes some practice for someone like me. They both put the cake between 2 plates to cut it into 2 even pieces after the puffed part was removed.
I enjoy your email content. Thank you.
Thank you Deborah for following and thanks for the tips! I’ve tried slicing off the puffy part before without great luck, but practice would probably help))) Also someone told me to turn the temp down a little and extend the cooking time a bit. I’ve sort of always thought my oven got a little too hot, and this may have contributed too. You know, we ate the cake anyway…lol