This decadent Chocolate Ding Dong Cake features moist chocolate cake, a creamy marshmallow filling, rich chocolate frosting, and a glossy ganache topping. A nostalgic dessert perfect for birthdays and special occasions.
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup strong brewed coffee, cooled slightly
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
For the Creamy Filling
- ½ cup unsalted butter, softened
- 1 cup marshmallow creme
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream or milk
For the Chocolate Frosting
- ½ cup unsalted butter, softened
- ⅓ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- Pinch of salt
For the Ganache
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
1. Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add the eggs, buttermilk, vegetable oil, and vanilla. Mix until combined.
Slowly pour in the hot coffee while stirring. The batter will be fairly thin—this is normal and helps create a moist chocolate cake.
2. Bake
Divide the batter evenly between the prepared pans.
Bake for approximately 28–33 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
3. Make the Cream Filling
Beat the softened butter until light and fluffy.
Add the marshmallow creme, powdered sugar, and vanilla. Beat until smooth.
Add the heavy cream one tablespoon at a time until the filling becomes creamy and easily spreadable.
4. Assemble the Cake
Place one completely cooled cake layer on a serving plate.
Spread the marshmallow filling evenly over the top, leaving a small border around the edge.
Place the second cake layer on top and gently press down.
5. Make the Chocolate Frosting
Beat the butter until smooth. Add cocoa powder and powdered sugar gradually, alternating with milk.
Add vanilla and a pinch of salt. Beat for several minutes until fluffy.
Spread the frosting over the top and sides of the cake.
6. Make the Ganache
Place the chocolate chips in a heatproof bowl.
Heat the heavy cream until steaming but not boiling. Pour it over the chocolate and let it sit for 2–3 minutes.
Whisk until completely smooth and glossy.
Allow the ganache to cool slightly so it thickens but remains pourable.
7. Add the Ganache
Pour the ganache over the top of the frosted cake. Use a spatula to gently spread it toward the edges, allowing a few beautiful drips to run down the sides.
8. Chill and Serve
Refrigerate the cake for at least 1 hour before slicing. This allows the filling and ganache to set.
For the best texture, let it sit at room temperature for about 15–20 minutes before serving.
Tips for the Best Chocolate Ding Dong Cake
- Don’t overbake the cake. A few moist crumbs on the toothpick mean it’s ready.
- Cool the cake completely before adding the filling.
- If the filling seems too soft, refrigerate it for 15–20 minutes before spreading.
- Use good-quality cocoa powder and chocolate for a richer flavor.
- The coffee doesn’t make the cake taste like coffee—it intensifies the chocolate flavor.
- For neat slices, use a sharp knife warmed under hot water and wiped dry between cuts.
Storage
Keep the cake covered in the refrigerator for up to 4 days. Let individual slices sit at room temperature for a few minutes before serving.
This Chocolate Ding Dong Cake is rich, creamy, intensely chocolatey, and wonderfully nostalgic—the perfect dessert when you want something that looks impressive but tastes like your favorite childhood chocolate treat.