This chocolate Ding Dong cake has Devil’s food cake layers, a vanilla cream filling, and a coating of rich chocolate ganache.
Total Time2 hourshrs40 minutesmins
Keyword: ding dong cake, ding dong cake recipe
1boxDevil’s food cake mix
3.4ouncesinstant chocolate pudding mix
1¼cups heavy whipping cream
12ouncessemi-sweet chocolate chips
Preheat the oven to 350°F. Cut 2 circles the same size as the bottom of a 9-inch cake pan out of parchment paper. Place each circle of parchment paper on the bottom of two 9-inch cake pans, then spray the bottom and sides of the pans with cooking spray. Set aside.
In a large mixing bowl, combine the Devil’s food cake mix, instant chocolate pudding mix, eggs, sour cream, warm water, and vegetable oil. Mix together until combined.
Divide the mixture evenly and pour into the lined cake pans, directly over the parchment paper.
Bake in the oven for 28 to 31 minutes, making sure not to open the oven door until the cake is done cooking. This will prevent the cake from falling in the middle. The cake is done baking when a toothpick is inserted in the middle and comes out clean. Remove from the oven and let cool on the counter in the pan for 30 minutes.
Once cake is cooled, flip over (out of the pan) onto a piece of parchment paper on the counter. Continue cooling the bottom of the cake until completely cooled.
In a small saucepan over medium-low heat, combine the milk and flour. Whisk together until no lumps remain. Allow the mixture to thicken over medium-low heat, whisking slowly the entire time.
As soon as the mixture thickens and starts to form lumps, remove it from the heat and continue to whisk together for an additional 1 to 2 minutes. Add vanilla extract and whisk to combine.
Let mixture completely cool down on the countertop before moving on to the next step.
Once the mixture is cooled, add butter and sugar to the bowl of a stand mixer with the paddle attachment. Mix on medium-high for 3 to 4 minutes, or until light and fluffy. Slowly add the cooled milk and flour mixture to the mixing bowl, 1 tablespoon at a time. Once all of the milk and flour mixture has been added, run the mixer until the filling is light and fluffy.
Spread the cream filling over the bottom of one cooled cake. Wipe the sides with a knife to make sure the filling is flat with the side of the cake.
Place the second cooled cake on top of the cream filling, bottom side down. Refrigerate while making the ganache mixture.
In a medium mixing bowl, combine the heavy whipping cream, sugar, and semi-sweet chocolate chips. Microwave for 20 seconds, remove from the microwave, and stir together. Repeat 2-3 additional times until the chocolate chips start to melt. Using a hand mixer, mix the heavy cream and chocolate until it is dark brown in color. Let cool on the counter for 15 to 20 minutes.
Remove the cake from the refrigerator and slowly pour the ganache filling over the top of the cake, letting the ganache run down the sides.
Refrigerate until ready to serve.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
When baking your cake in the oven, make sure not to open the oven door until the cake is done cooking. Opening the oven door before the cake is done cooking might result in the middle of the cake falling down.
Your milk and flour mixture must be completely cooled down before adding it to the butter and sugar mixture. If added while warm, it will melt the butter, and it will result in a runny filling that won’t set up properly.
The ganache may be thin and runny when poured over the cake, but it will firm up in the fridge!