SALTED CARAMEL ‘DING DONG’ CHOCOLATE CAKE

Ding Dong Cake Recipe

This cake is a chocolate lover’s dream! It features two layers of rich, moist chocolate cake filled with a fluffy vanilla cream center and topped with a luscious chocolate ganache. Perfect for parties, family gatherings, or any time you’re craving something indulgent.

Ingredients 🛒

For the Chocolate Cake:

• 1 ¾ cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• ½ cup vegetable oil
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Cream Filling:

• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 jar (7 oz) marshmallow creme (like Marshmallow Fluff)
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 1 cup heavy whipping cream
• 8 oz semisweet or dark chocolate, chopped
• 2 tablespoons unsalted butter

Instructions 👩‍🍳

Step 1: Make the Chocolate Cake

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add the eggs, vegetable oil, buttermilk, and vanilla extract. Mix until smooth.
4. Gradually stir in the boiling water. The batter will be thin—this is normal!
5. Divide the batter evenly between the two prepared pans.
6. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 2: Prepare the Cream Filling

1. In a large bowl, beat the softened butter until creamy.
2. Add the powdered sugar and beat until smooth and fluffy.
3. Mix in the marshmallow creme and vanilla extract until well combined. Set aside.

Step 3: Make the Chocolate Ganache

1. Heat the heavy whipping cream in a small saucepan over medium heat until it just begins to simmer. Do not boil.
2. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2–3 minutes.
3. Stir until the chocolate is completely melted and smooth. Add the butter and mix until glossy. Allow the ganache to cool slightly so it thickens but is still pourable.

Step 4: Assemble the Cake

1. Place one layer of the cooled chocolate cake on a serving plate.
2. Spread the cream filling evenly over the cake, leaving a small border around the edges.
3. Place the second layer of cake on top and gently press it down to secure.
4. Pour the chocolate ganache over the cake, letting it drip down the sides for a dramatic effect. Use a spatula to spread it evenly if needed.
5. Allow the cake to set for 30 minutes to an hour before slicing.

Tips for Success ✅

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