SWEET NOSTALGIA
A supersized, shareable version of a beloved classic snack cake
Ding Dongs are a classic snack of little glazed chocolate cakes filled with a fluff y white frosting. While the original Hostess snack cakes were created in the 1960s, Ding Dong-inspired cakes have become increasingly popular in recent years.
My homemade Ding Dong cake is a slightly elevated play on the childhood favorite. In this recipe, rich chocolate cake is layered with a not-too-sweet creamy filling and generously slathered with fudgy chocolate ganache. The result is a balanced chocolate-forward cake that will have both kids and adults going back for seconds.
Ding Dong cake
Yield: One 9-inch cake; 12 to 16 servings
For the cake
■ Cooking spray
■ ¾ cup unsweetened natural cocoa powder
■ 1 cup hot brewed coff ee
■ 2 cups all-purpose flour, plus more for dusting the pans
■ 2 teaspoons baking soda
■ 1 teaspoon kosher salt
■ 1 teaspoon baking powder
■ 2 cups granulated sugar
■ ¾ cup vegetable oil
■ 2 large eggs
■ 1 cup whole milk
■ 1 teaspoon vanilla extract
For the filling
■ 1 cup whole milk
■ ¼ cup all-purpose flour
■ 1 pinch kosher salt
■ 1 cup granulated sugar
■ 2 sticks (8 ounces) unsalted butter
■ 1 teaspoon vanilla extract
For the ganache
■ 8 ounces dark chocolate (about 70%) or 1 ¹⁄³ cups bittersweet chocolate chips
■ 2 tablespoons light corn syrup
■ 1 pinch kosher salt
■ 1 cup heavy cream
MAKE THE CAKE
Arrange a rack in the middle of the oven and preheat oven to 350 F. Coat two (9-inch) round cake pans with cooking spray. Dust with all-purpose flour and line the bottom of each with a parchment paper round.
Place cocoa powder in a medium bowl, add hot coff ee, and whisk to combine. Set aside to cool slightly. Meanwhile, place flour, baking soda, salt and baking powder in a large bowl and whisk to combine.
Place sugar, vegetable oil and eggs in the bowl of a stand mixer (or large bowl, if using an electric hand mixer). Beat with a paddle attachment on medium speed until lightened in color and smooth, about 1 minute. Add the flour mixture and beat on low speed until just combined.
Add milk and vanilla extract to the cocoa mixture and whisk to combine. Transfer half to the cake batter and beat on low speed until smooth, scraping down the sides of the bowl as needed. Add the remaining cocoa mixture and beat on low speed until smooth, scraping down the sides and bottom of the bowl as needed (the batter will be thin), about 1 minute.
Divide batter between the cake pans (generous 2 ²⁄³ cups, or 23 ounces each). Bake, rotating the pans halfway through, until the top of the cakes bounce back when gently pressed and a toothpick inserted into the center comes out clean, 35 to 40 minutes total.
Place the cake pans on a wire rack and let cool for 15 minutes. Remove the cakes from the pan to the wire rack and discard the parchment paper. Let cool completely, about 1 hour. Meanwhile, make the filling.
MAKE THE FILLING
Make a roux: Place milk, flour and pinch of salt in a medium saucepan. While whisking constantly, bring to a simmer over medium heat. Continue to cook until thick and pudding-like, about 4 minutes total cooking time. Add sugar and whisk until combined.
Remove the saucepan from the heat. Transfer the mixture into a fine-mesh strainer and press it through into a shallow medium bowl or baking dish. Press a sheet of plastic wrap directly onto the surface and let cool to room temperature, about 1 ½ hours.
Meanwhile, place unsalted butter and vanilla in the bowl of a stand mixer. Let sit at room temperature until the butter is softened. Beat the butter mixture with a paddle attachment on medium-low speed until the butter is soft and lightened in color, 3 to 4 minutes. Reduce the mixer speed to low. Beat in the roux a quarter at a time, mixing well in between additions.
Switch to the whisk attachment. Beat on medium-high speed until fluff y and soft, about 4 minutes. If the frosting appears greasy or separated, gently heat it in a double boiler over a pot of simmering water and re-whip. If it appears loose and soft, refrigerate for several minutes before re-whipping.
ASSEMBLE THE CAKE
Spread 1 tablespoon of the frosting in the center of a cake or serving plate. Top with one cake layer. Spread the remaining frosting over the top of the cake in an even layer, going all the way to the edges. Top with the second cake layer. Refrigerate until the frosting is set, 35 to 40 minutes.
MAKE THE GANACHE
Coarsely chop dark chocolate or measure out 1 ¹⁄³ cups bittersweet chocolate chips. Place in a medium heatproof bowl and add corn syrup and pinch of salt.
Heat heavy cream in a small saucepan over medium heat until just simmering. Pour over the chocolate and let it sit for 1 minute to begin melting the chocolate. Stir together with a flexible spatula until shiny and smooth. Let cool slightly until it begins to thicken, about 3 minutes.
While the ganache sits, place five 3-inchwide, 5-inch-long strips of parchment paper around the bottom edge of the cake, nestling them just underneath the bottom layer, so that the cake plate is covered and will remain clean when the ganache is poured over top. Pour one third of the ganache (about ²⁄³ cup) over top of the cooled cake. Use an off set spatula or butter knife to spread it to the edges of the cake so that it runs down the sides, then spread the ganache over the sides of the cake. Repeat twice more with the remaining ganache so that the cake is fully covered. Gently drag the tip of the off set spatula or butter knife across the top of the cake back and forth to create a wavy pattern to mimic the top of a Ding Dong.
Carefully remove the strips of parchment from around the base of the cake. Refrigerate until the ganache is set, about 30 minutes. Leftover cake can be covered and refrigerated for up to 4 days.
Sarah Holden is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.
