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Ding Dong Cake

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An indulgent chocolate cake with a luscious vanilla filling and silky chocolate ganache, perfect for creating sweet memories.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 8 ounces semi-sweet chocolate, chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Combine all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. Mix the eggs, whole milk, vegetable oil, and vanilla extract into the dry ingredients for 2 minutes.
  4. Add the boiling water carefully to the batter and mix until smooth.
  5. Bake in the preheated oven for 30-35 minutes until a toothpick comes out clean. Cool for 10 minutes in the pans.
  6. Prepare the vanilla filling by beating softened butter until creamy. Gradually add powdered sugar, milk, and vanilla extract until smooth.
  7. Assemble the cake by layering the first cake layer and adding the vanilla filling on top before stacking the second layer.
  8. Make the chocolate ganache by simmering heavy cream and pouring it over chopped chocolate. Stir until smooth.
  9. Let the ganache set before slicing into the cake.

Notes

Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. Allow to come to room temperature before serving.

Nutrition

Find it online: https://doughgirlbylea.com/ding-dong-cake/

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