A Ding Dong cake has always been on my list of things to bake. I loved Ding Dongs as a kid! The middle filling was to die for, I would eat it straight out of the cake. I finally had the perfect opportunity to make a Ding Dong cake for my boyfriend’s birthday. As a kid Ding Dongs were one of his favorites as well, so what a perfect opportunity to make an adult sized Ding Dong cake!
I used a bundt pan and cut the cake in half after it was completely cooled. It needs to be completely cooled before adding the filling or the filling will melt all over the cake. Add all the filling on the bottom layer of the cake and attach the top layer. Place the cake on a wire rack and place parchment paper under the wire rack for easy clean up.
Heat up the heavy cream and butter in the microwave until it boils and add a full bag (2 cups) of chocolate chips and stir. Once the chocolate is melted, pour all over the cake. Let the chocolate set for maybe 15 – 20 minutes. Transfer the cake to a serving plate or cake stand. I use this cake lifter to transfer my cakes if not already on a cake board.
Chill for 1 – 2 hours in the fridge before serving.
Your guests will tell you it tastes just like a Ding Dong! Make sure you have tin foil for leftovers because if there happens to be any left, they will definitely want to take some home. Be sure to store in the fridge.
Ding Dong Cake
- 1 Devil's food chocolate cake mix
- 1 3.9 oz instant chocolate pudding mix
- ¾ cup vegetable oil
- ¾ cup water
- 4 eggs
- ½ cup sugar
- ½ cup sour cream
- 1 tsp vanilla
- 5 tbsp flour
- 1 cup milk
- 1½ tsp vanilla
- 1 cup butter
- 1¼ cup sugar
- 2 cups chocolate chips milk chocolate or semi-sweet
- 1 cup heavy cream
- 1½ tbsp butter
Preheat oven to 350 degrees F.
In a large mixing bowl combine all of the cake ingredients and mix until well blended, about 3 - 4 minutes.
Grease a bundt pan with butter or non stick cooking spray and flour. You don't want to have the cake stick to the pan.
Bake for 40 to 45 minutes. The cake will be done when a toothpick inserted comes out clean. Flip the pan upside down and place cake on a wire rack. Cool completely. The cake must be completely cooled before applying the filling.
Pour milk and flour into a medium sauce pan and whisk together very well to make sure no lumps are formed.
Place pan on stove and turn the heat to medium and stir constantly to make a roux (see notes).
Remove the roux mixture from the heat and add vanilla. Allow to cool.
While the mixture is cooling, cream butter and sugar together in a medium bowl. The sugar may take up to 10 minutes to properly dissolve.
Add the cooled roux to the butter mixture and beat again at a higher speed until well blended and the sugar is completely dissolved.
Carefully cut the cake in half with a serrated knife. Remove the top half and set aside.
Spoon filling over the bottom half of the cake and spread evenly.
Replace the top of the cake on top of the filling.
In a microwave safe dish heat butter and heavy cream until it begins to boil (about 2 minutes).
Pour in chocolate chips and stir until melted and smooth.
Carefully place the cake back on the wire rack with parchment paper under the wire rack.
Drizzle ganache topping all over the cake with a large spoon.
After the ganache is set (15 - 20 minutes) carefully move cake to cake stand or serving plate.
Refrigerate cake for 1 to 2 hours before serving.
What is a Roux?
Roux is made by cooking equal parts flour and fat together until the raw flavor of the flour cooks out and the roux has achieved the desired color. Butter is the most commonly used fat, but you can also make roux with heavy cream, oil, bacon grease, or other rendered fats. It's used to thicken soups, sauces and even the filling for this ding dong cake.