Ding Dong cake

Melissa Buchanan-Smith


Doctored from sweet flours.blog. The original recipe I found to have marshmallow frosting a bit thin and ganache a bit thick but delicious all the same.

Who doesn't love a ding dong?

★★★★☆ 1 vote
45 Min
1 Hr


2 oz
semisweet chocolate
1 c
hot brewed coffee
2 c
1 2/3 c
all purpose flour
1 c
unsweetened cocoa powder
1 1/4 tsp
baking soda
1/2 tsp
baking powder
3/4 tsp
large eggs
1/2 c
vegetable oil
1 c
1/2 tsp


1Preheat oven to 300 and grease and flour two nine inch round pans. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand stirring occasionally, until chocolate is melted and mixture is smooth.
2Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder and salt. In another large bowl with an electric mixer, beat eggs until thickened slightly (about three minutes). Slowly add oil, buttermilk, vanilla and melted chocolate to eggs. Beat until well mixed. Add sugar mixture and continue to mix till well blended. Divide between the two greased pans and bake 50-60 minutes. Cool layers completely before proceeding.
3Marshmallow frosting- 2 large eggs, 1/2 cup sugar, 1/4 cup light syrup, 1 tablespoon water, 1 teaspoon vanilla extract.
4Combine frosting ingredients and add a pinch of salt. Beat until thick and fluffy, about 8 minutes. Beat in a bowl placed over hot water for first few minutes. Beat till cool if mixture is not thick enough.
5Ganache frosting- 1/2 pound semisweet chocolate, 1/2 cup heavy cream, 1 teaspoon sugar, 1 and a half tablespoon light corn syrup, 2 tablespoons unsalted butter.
6Finally chop chocolate. In a 2 quart saucepan, bring cream, sugar and syrup to a boil on low heat. Whisking. Remove from heat and add rest of ingredients.
7Assemble reserving enough marshmallow frosting to pipe on top of cake.

About Ding Dong cake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Hashtags: #chocolate, #cake