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Classic Ding Dong Cake

A nostalgic and moist chocolate cake layered with whipped cream filling and topped with rich chocolate ganache, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs Room temperature
  • 1 cup whole milk Room temperature
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water Adds moisture to the batter
For the Whipped Cream Filling
  • 2 cups heavy cream Room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract For filling
For the Ganache
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream For ganache

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla to the dry ingredients and mix until combined.
  4. Stir in boiling water (batter will be thin) and pour batter evenly into prepared pans.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. Let cakes cool in pans for 10 minutes, then remove from pans and cool completely.
Filling and Assembly
  1. For the filling, whip heavy cream with powdered sugar and vanilla until soft peaks form.
  2. Place one layer of cake on a serving plate, spread vanilla filling over it, and then top with the second cake layer.
Ganache
  1. For the ganache, heat 1/2 cup heavy cream until simmering, then pour over chocolate chips. Stir until smooth.
  2. Pour ganache over the top of the cake and let it drip down the sides.
Serving
  1. Slice and enjoy your delightful Classic Ding Dong Cake!

Notes

For serving, add fresh berries on top and drizzle leftover ganache over the plate for an extra indulgent touch. Store leftovers in an airtight container in the fridge for 3-4 days, or freeze the cakes before icing.