Ding Dong Cake – Moist chocolate cake with vanilla cream filling

Ding Dong Cake is a delicious dessert that will impress you. It’s rich, decadent and indulgent, making it the perfect treat for any special occasion or simply to satisfy your sweet tooth. It consists of two layers of rich and moist chocolate cake filled with a creamy and fluffy custard cream filling and then topped with a smooth and rich chocolate ganache. Whether you’re a chocolate lover or not, this cake is sure to be a crowd pleaser and leave everyone wanting more.

How to make ding dong cakes

The recipe for this cake is really easy and quick to make. First, prepare the chocolate cake layers and vanilla pastry cream.

Prepare the moist chocolate cake layers for Ding Dong Cake

You don’t even need a stand mixer or hand mixer for this. All you need is a whisk and a large bowl. Beat the egg with the sugar, oil and vanilla extract. Add buttermilk and mix well. Add the dry ingredients and hot coffee and mix until well incorporated. The consistency of this batter is quite runny, resulting in a moist and rich chocolate cake. If you don’t want to use hot coffee, you can substitute hot water, although I highly recommend using coffee as it enhances the chocolate flavor.

Divide the batter evenly between two greased 8-inch pans and bake until a toothpick inserted in the center comes out clean, about 20-25 minutes.

Prepare the vanilla pastry cream

While the cake layers are baking, you can prepare the vanilla pastry cream to give it time to cool before preparing the filling. To do this, you need to mix the egg yolks with sugar, salt, flour and cornstarch. Bring the milk to a boil and gradually pour it over the egg yolk mixture. Return to heat and cook until thickened. Add vanilla extract and mix to combine. Cover with plastic wrap and let cool to room temperature.

Soak gelatin powder in cold water and dissolve over low heat. Pour the gelatine over the vanilla pastry cream and stir. Gently fold in the whipped cream. Now you can assemble the cake.

Assemble the ding dong cake

To serve, invert the cake onto a serving plate and place a cake ring around it. I like to line my cake ring with acetate foil for easier removal. Pour the vanilla filling and flatten the top. Add the second layer of chocolate cake and refrigerate for 4-6 hours or even overnight to set.

Prepare the ganache by melting high-quality chocolate with whipped cream and spreading it evenly on the cake. This chocolate ganache creates a velvety and luxurious topping that will make your taste buds sing. It adds an extra layer of richness and depth to the cake, making it a truly indulgent dessert.

Refrigerate the cake to allow the ganache to set for about 30 minutes. The combination of these flavors and textures is simply irresistible. Decorate the cake as you like and enjoy.

One of the best things about ding dong cake is its versatility. You can make it in different sizes and shapes. You can also play with the flavors by adding different extracts, spices or even fruits. You can also change up the filling by adding different flavors of cream.

I would love for you to try this recipe and taste for yourself how delicious it is. It’s easy to make and perfect for any special occasion or just as a treat for yourself. If so, don’t forget to tag me on Instagram. Would love to see how things turned out for you.

Other chocolate cakes you may like

If you’re looking for chocolate layer cakes, you might also want to try this delicious Chocolate Mocha Fault Line Cake, which features three layers of moist chocolate cake topped with mocha cream cheese frosting. This Double Chocolate Layer Cake is a chocolate lover’s dream come true. With three layers of rich, moist chocolate cake, silky cream cheese and chocolate icing, this dessert is sure to satisfy any sweet tooth. This Norwegian Chocolate Cake is absolutely delightful and looks seriously impressive. The texture of the cake is truly an amazing treat for your taste buds with the crunchy meringue and toasted almonds combined with the chocolate sponge cake and silky custard chocolate filling.

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Ding Dong Cake – Moist chocolate cake with vanilla cream filling

portions 12

preparation time 30 minutes

cooking time 20 minutes

total time 50 minutes

Ingredients

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Chocolate layer cake

• ¾ cup + 2 tbsp (110 g) all-purpose flour
• 1/3 Cup (40 g) unsweetened cocoa powder
• 1 tsp (6 g) baking powder
• 1/2 tsp (3g) salt
• 1 Cup (200g) sugar
• 1 egg
• 1/4 Cup (60 g) vegetable oil
• 1/2 Cup (120g) buttermilk
• 1 tsp (5g) Vanilla Extract
• 1/2 Cup (120 ml) hot coffee

Vanilla Pastry Cream Filling

• 2 cups (480 ml) milk
• 1/2 Cup (100g) sugar
• 1/4 Cup (30 g) cornstarch
• 1 tablespoon (10g) flour
• 3 egg yolk
• pinch of salt
• 2 tsp (10g) Vanilla Extract
• 1 ¼ Cup (300 g) whipping cream
• 2 tsp (6 g) gelatin powder
• 2 tablespoon (30 mL) cold water

Chocolate ganache

• 3.5 oz (100 g) semi-sweet chocolate
• 3.5 oz (100 g) whipped cream

instructions

Prepare chocolate cake layers.

• Preheat the oven to 350F (180C). Grease with butter and line two 20cm round cake tins with parchment paper.

• In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.

• In another bowl, mix sugar with eggs and oil until combined. Stir in buttermilk and vanilla extract. Fold in the flour mixture until well combined. Add hot coffee and mix to combine. The batter will have a liquid consistency.

• Pour the batter evenly into the prepared ramekins.

• Bake until a toothpick inserted in the center comes out clean or with a few crumbs, about 20-25 minutes.

• Cool pans on a cooling rack for 10-15 minutes.

• Remove the cakes from the mold and let cool completely.

Prepare the vanilla pastry cream.

• Pour milk into a medium saucepan and bring to a simmer.

• Meanwhile, beat the egg yolks well with the sugar and salt. Add flour and cornstarch and mix.

• Gradually add milk to the egg mixture and reheat. Cook, stirring constantly, until cooked and thickened.

• Remove from heat and add vanilla extract.

• Pour the cream into a clean bowl, cover with plastic wrap and press directly onto the surface of the pastry cream to avoid skinning. Leave to cool to room temperature.

Prepare the vanilla filling.

• Dissolve gelatin in cold water and let soak for 5-10 minutes. Dissolve the gelatin over low heat, pour over the vanilla pastry cream and stir.

• In a medium bowl, beat heavy cream until stiff peaks form. Gently mix it into the pastry cream mixture.

Assemble the cake.

• Turn a cake onto a serving platter.

• Place a cake ring around the cake and line with acetate foil.

• Pour the filling over the cake and spread evenly. Add the second layer of cake.

• Cover and refrigerate for 4-6 hours or even overnight.

Prepare the chocolate ganache.

• Place the chocolate and cream in a heatproof bowl and set over a saucepan of simmering water. Melt over low heat.

• Spread it evenly over the cake.

• Refrigerate for a further 30 minutes before serving.

• Decorate with chocolate decoration and enjoy!

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Nourishment

Portion: 1 serving of 12Calories: 377kcalCarbohydrates: 45.8GProtein: 5.9GFat: 20.8GSaturated Fatty Acids: 10.3GCholesterol: 107mgSodium: 285mgPotassium: 179mgFiber: 1.9GSugar: 32.2GCalcium: 100mgIron: 1mg