![\"Ding](\"https:\/\/www.shugarysweets.com\/wp-content\/uploads\/2018\/04\/ding-dong-cake-1.jpg\")
<\/p>\nThis Copycat Hostess Ding Dong Cake recipe is a rich, decadent chocolate cake, with a creamy filling and chocolate ganache spread over the top! So easy, you\u2019ll love it!<\/p>\n
Remember Hostess Suzy Q\u2019s? These Chocolate Whoopie Pies remind me of that classic treat! Or try our easy homemade hostess cupcakes next!<\/p>\n
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Why this Recipe Works<\/strong> Two layers or chocolate cake with a cream filling, all coated in chocolate ganache.<\/p>\n Look familiar? Today\u2019s Ding Dong Cake is just that, only\u2026.bigger!<\/p>\n Step by Step Instructions<\/strong><\/p>\n Continue Reading in next page<\/strong><\/p>\n Bake the Cakes. Start by baking up two 9-inch chocolate cakes. I used my favorite chocolate cake recipe for this, so fudgy and perfect. If you choose to go with a boxed mix, make sure it\u2019s a rich and fudgy version, like a Devil\u2019s Food cake.<\/p>\n Cream Filling. Next you\u2019ll make the cream filling. It\u2019s a less sweet buttercream frosting, sometimes called Ermine frosting. A friend at our old church called it boiled milk frosting. But I think that sounds gross, so let\u2019s call it cream filling.<\/p>\n You\u2019ll first put your cold milk and flour in a small saucepan and whisk until the lumps are gone. Heat this up until thick, stirring the whole time. You want to keep stirring and heating until it becomes thick, almost like pudding. Be patient.<\/p>\n Once your milk mixture is thick, remove from heat and stir in the vanilla extract. COOL. Very important here. You don\u2019t want this warm and melting your butter in the next step.<\/p>\n In a mixing bowl, cream your butter and sugar until light and fluffy, about 4 minutes. Slowly add in the COOLED milk mixture, beating until it resembles a thick whipped cream or frosting. Don\u2019t be scared if it initially appears curdled, keep beating!<\/p>\n Assemble. Spread this thick layer of cream filling between your two cooled chocolate cake layers.<\/p>\n Cover in Ganache. Whip up some chocolate ganache (follow recipe instructions below) and pour it over the top and sides. Allow it set, and enjoy.<\/p>\n Can you freeze Ding Dong Cake?<\/strong><\/p>\n Continue Reading in next page<\/strong><\/p>\n Yes! Wrap slices of cake in plastic wrap and slide into freezer safe ziploc bag or airtight container. Freeze for up to 3 months.<\/p>\n Thaw in refrigerator and serve.<\/p>\n More Copycat Recipes<\/strong> Ding Dong Cake recipe<\/strong><\/p>\n This Copycat Hostess Ding Dong Cake recipe is a rich, decadent chocolate cake, with a creamy filling and chocolate ganache spread over the top! Ingredientes<\/strong><\/p>\n For the cake: Instrucciones<\/strong><\/p>\n Continue Reading in next page<\/strong><\/p>\n For the cake: For the ganache: Notas<\/strong>
\nGrowing up my mom would buy us Little Debbie oatmeal cream pies and Hostess snacks for our lunch boxes. We never knew what she would come home with, but I always got a little giddy when a box of Ding Dongs were in the cabinet.<\/p>\n![\"Slice](\"https:\/\/www.shugarysweets.com\/wp-content\/uploads\/2018\/04\/ding-dong-cake-3.jpg\")
<\/p>\n![\"Slice](\"https:\/\/www.shugarysweets.com\/wp-content\/uploads\/2018\/04\/ding-dong-cake-4.jpg\")
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\nDecadent and delicious, these Copycat Hostess Cupcakes are better than the original! Fudgy with a cream filling, just like the original!
\nIf you love those cute snack cakes from the grocery store, then these are going to tempt your taste buds! Homemade Little Debbie Snack Cakes
\nThese Flourless Chocolate Cookies are a chewy cookie with a crunchy topping! You\u2019ll love the rich chocolate flavor in a unique cookie! Move over Starbucks, we\u2019ve got a copycat recipe on our hands!
\nMaking Homemade Cracker Jack popcorn is super easy and delicious! Sweet and crunchy, this addictive caramel corn is better than the original!
\nThe BEST Red Velvet Cheesecake Cake recipe starts with two layers of homemade red velvet cake with a layer of cheesecake in the middle. Topped with delicious cream cheese frosting and white chocolate curls!
\nDelicious, easy, copycat Twinkie Cake recipe made with yellow cake and sweet whipped cream filling. The perfect, not overly sweet, cake recipe!<\/p>\n
\nPrep Time: 1hour hour
\nCook Time: 25minutes minutes
\nTotal Time: 1hour hour 25minutes minutes
\nServings: 16 servings<\/p>\n
\n\u25a2\u00bd cup unsalted butter softened
\n\u25a21 \u00bd cups granulated sugar
\n\u25a22 large eggs
\n\u25a21 \u00bd cups all-purpose flour
\n\u25a2\u00bd cup unsweetened dark chocolate cocoa powder
\n\u25a2\u00bd teaspoon kosher salt
\n\u25a21 teaspoon baking soda
\n\u25a2\u00bd teaspoon baking powder
\n\u25a2\u00bd cup strong brewed coffee cooled
\n\u25a2\u00bd cup milk
\nFor the cream filling:
\n\u25a25 Tablespoons all-purpose flour
\n\u25a21 cup milk
\n\u25a21 teaspoon vanilla extract
\n\u25a21 cup unsalted butter softened
\n\u25a21 cup granulated sugar
\nFor the ganache:
\n\u25a21 bag semi-sweet chocolate morsels 12 ounce
\n\u25a21 \u00bc cup heavy whipping cream<\/p>\n
\nSpray two 9-inch cake pans with baking spray. Set aside. Preheat oven to 350\u00b0F.
\nIn a bowl, combine the flour, cocoa, salt, baking soda and baking powder. Set aside.
\nIn a measuring cup, combine cooled coffee with milk*. Set aside.
\nIn a large mixing bowl, beat butter and sugar for 5 minutes with an electric mixer. Beat in eggs, one at a time. Slowly add in dry ingredients and alternate with the coffee\/milk mixture (about 3 additions of each).
\nOnce all the ingredients are added, beat cake mixture for about 2-3 minutes until fluffy (scraping down the sides of the bowl as needed).
\nDivide cake batter into the two cake pans. Bake in oven for 25 minutes. Remove and allow to cool about 10 minutes in pan. Invert on a wire rack and cool completely.
\nFor the cream filling:
\nIn a small saucepan, combine the flour with milk, whisking until lumps removed. Turn on medium heat and continue to whisk until mixture becomes thick, like a pudding.
\nRemove from heat and stir in vanilla. Cool completely.
\nIn a mixing bowl, combine butter and sugar, beat until light and fluffy (about 4 minutes). Slowly add in the COOLED milk mixture, beating until combined. It may curdle slightly in the beginning, that\u2019s okay, keep beating until it becomes the texture of whipped cream!<\/p>\n
\nIn a glass bowl (safe for the microwave) combine semi sweet chocolate with heavy cream. Heat for 1 minute. Remove from microwave and stir until smooth (you may need to heat for another 15-30 seconds). Do not over heat. Set aside while you begin to assemble the cake.
\nTo assemble:
\nPlace first layer of cooled cake on a cake plate. Top it with ALL of the cream filling. Add the second layer of cake on top.
\nSlowly pour the ganache over the cake, using an offset spatula to help cover the top and sides. Allow to set, about 15 minutes. Slice and enjoy!<\/p>\n
\n*The coffee in the cake does NOT give it a coffee flavor, it just boosts the chocolate flavor. If you desire, you can replace the 1\/2 cup of coffee with an additional 1\/2 cup of milk instead (making the total amount 1 cup of milk)<\/p>\n\n