Ding Dong Cake

5 from 4 votes

This Ding Dong cake is made with a moist chocolate cake, ermine frosting layered in the middle, and topped with chocolate ganache.

Prep Time1 30

Cook Time35

Total Time2 5

Course: Dessert

Cuisine: American

Servings: servings

Calories: 646kcal

Preheat and prepare the pan. Preheat the oven to 350°F (180°C). Grease and flour two 9-inch cake pans. Set aside.
Combine dry ingredients. In a mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. 1 ¾ cups (210 g) all-purpose flour 2 cups (400 g) granulated sugar ¾ cup (63 g) Dutch processed cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder ½ teaspoon salt
Combine wet ingredients. In a second mixing bowl whisk together oil, vanilla, eggs, and buttermilk. ½ cup (120 mL) vegetable oil 2 teaspoons vanilla extract 2 large eggs 1 cup (240 ml) buttermilk
Add dry ingredients. Using a rubber spatula, stir the dry ingredients into the wet mixture just until incorporated.
Add espresso/hot water. Stir the espresso powder into the boiling water. Carefully stir in the boiling water into the chocolate batter. 1 cup (240 mL) boiling water 2 teaspoons espresso powder
Bake. Divide batter between the two pans. Bake 30-35 minutes until the toothpick inserted into the center comes out clean. Remove cake from the oven and allow it to cool for 5 minutes, then turn it out onto a rack to cool completely

Over medium heat, whisk flour, milk, and sugar in a saucepan and heat to a simmer. Whisk frequently until it becomes very thick (almost like pudding) about 4-5 minutes. 5 tablespoons all purpose flour 1 cup (240 g) whole milk 1 cup (200 g) granulated sugar
Remove from heat, whisk in vanilla and salt. Pour into a bowl to allow it to cool completely. Put plastic wrap on the surface to keep a skin from forming. 1 teaspoon vanilla extract Pinch of salt
Use a mixer to cream butter until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes. 1 cup (227 g, 2 sticks) unsalted butter
With the mixer on medium, add the cooled flour mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy. The buttercream will resemble whipped cream. Depending on how soft it is or how warm of a day it is you may want to refrigerate the frosting for 15-20 Minutes before using.

Add chopped chocolate to a small mixing bowl. 8 ounces semi sweet chocolate
In a small bowl, heat heavy cream in the microwave for 1 minute until very warm. Pour over the chocolate in and let stand for 3 minutes. Stir until smooth. Let sit for 10-15 minutes to firm up slightly. Ganache should be thick but still spreadable. 1 cup (240 ml) heavy cream

Make sure cakes are completely cooled. Place one layer in a serving platter or cake stand. Level the top of the cakes if need be.
Top with all the cream filling. Spread into an even layer.
Top with a second cake layer.
Pour ganache over the top of the cake and use an offset spatula to spread the ganache over the top and sides of the cake. Refrigerate until set, about 20 minutes then slice and serve.

Storage: Store the cake in the refrigerator, covered, for up to 5 days. I like to cover lightly in plastic wrap.
Freezing: You can freeze the chocolate cake for up to 3 months. I like to freeze individual slices wrapped in plastic wrap. And store in a plastic bag. Thaw overnight in the refrigerator before serving.
Espresso powder: You can omit this and instead of hot water just use hot coffee instead. Or you can swap the espresso powder for instant coffee but it's not as strong so you may want to add an extra teaspoon.
Different pans: Yes you can bake the cake into a 9×13 pan or into a bundt pan. The baking times will increase. For the 9×13 baking pan, the cake will bake for about 35-40 minutes, and the bundt pan will take about 50-60 minutes. For cupcakes, fill 2/3 full and bake about 18-20 minutes.