Description
A decadent homemade version of the classic Hostess treat, featuring moist chocolate cake layers sandwiched with a creamy vanilla filling and covered in rich chocolate ganache. This nostalgic dessert perfectly balances sweet and chocolatey flavors for an irresistible indulgence.
Ingredients
Scale
- For the Cake:
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar (packed)
- ¾ cup unsweetened natural cocoa powder
- 1½ tsp baking soda
- ¾ tsp salt
- ½ cup unsalted butter, melted
- ½ cup neutral oil (vegetable or canola)
- 2 large eggs + 1 egg yolk
- 2 tsp vanilla extract
- 1 cup buttermilk (room temperature)
- ½ cup hot coffee (or hot water)
- For the Filling Base:
- 1 cup granulated sugar
- 5 tbsp all-purpose flour
- ¼ tsp salt
- 1 cup whole milk
- For the Filling:
- 1 cup unsalted butter, softened
- 1 tsp clear or regular vanilla extract
- Cooled filling base (from above)
- For the Ganache:
- 8 oz semi-sweet chocolate, chopped
- 1 cup heavy cream
Instructions
- Prepare the Filling Base
- Begin by making the pudding-like base for your filling. In a medium saucepan, whisk together the sugar, flour, and salt until well combined. Slowly pour in the milk while whisking continuously to prevent lumps. Heat the mixture over medium heat, stirring constantly, until it thickens to a pudding-like consistency. This typically takes about 5-7 minutes. Transfer the thickened mixture to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and set aside to cool completely to room temperature.
- Bake the Chocolate Cake Layers
- Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing them and lining the bottoms with parchment paper. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, and salt. Add the melted butter and oil, mixing until the dry ingredients are moistened. Incorporate the eggs, egg yolk, and vanilla extract, stirring until smooth. Add the buttermilk and mix until well combined. Finally, carefully pour in the hot coffee or water and stir until you have a smooth, somewhat thin batter. Divide the batter evenly between the prepared pans and bake for 33-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let the cakes cool in the pans for 15 minutes before removing them to a wire rack to cool completely.
- Complete the Creamy Filling
- Once your filling base has completely cooled, it’s time to transform it into a light, fluffy filling. In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter until it’s light and fluffy, about 2-3 minutes. Gradually add the cooled filling base one tablespoon at a time, mixing well after each addition to ensure smooth incorporation. Add the vanilla extract and continue beating for another 3-4 minutes until the filling is smooth, airy, and resembles a whipped frosting texture. Place the finished filling in the refrigerator for 15-20 minutes to slightly firm up while you prepare the ganache.
- Create the Chocolate Ganache
- Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan just until it begins to simmer (do not boil). Pour the hot cream over the chocolate and let it sit undisturbed for 2-3 minutes to allow the chocolate to melt. Then, gently stir until the mixture becomes smooth and glossy. Alternatively, you can place the chocolate and cream in a microwave-safe bowl and heat in 25-second intervals, stirring between each, until smooth. Allow the ganache to cool at room temperature until it thickens to a spreadable consistency, about 15-20 minutes.
- Assemble the Cake
- Once all components are ready, begin assembly by ensuring your cake layers are completely cool and level. If needed, use a serrated knife to trim the domed tops off the cakes. Place one cake layer on a serving plate or cake stand. Spread all of the prepared filling evenly over this bottom layer, going almost to the edges (it’s okay if some filling squishes out when you add the top layer). Carefully place the second cake layer on top of the filling and press down gently to secure it. Use an offset spatula to smooth any excess filling that may have squeezed out around the sides. Refrigerate the assembled cake for about 15 minutes to set the filling. Finally, pour or spread the chocolate ganache over the top of the cake, allowing it to drip down the sides for a beautiful finish. Use an offset spatula to ensure even coverage. Refrigerate for at least 15 more minutes before slicing and serving.
Notes
- For the richest chocolate flavor, use hot coffee instead of hot water in the cake batter. The coffee enhances the chocolate taste without adding coffee flavor.
- The filling is similar to a traditional ermine or boiled milk frosting, which was the original frosting used for red velvet cakes.
- This cake can be stored in the refrigerator for up to 5 days. Let it sit at room temperature for about 30 minutes before serving for the best texture and flavor.
- For a more authentic Ding Dong look, you can pipe a small swirl of white frosting on top of each slice.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 62g
- Sodium: 320mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 115mg