Chocokate Ding Dong Cake

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment paper circles.
2. In a large bowl, combine the chocolate cake mix, eggs, 1 cup water, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract. Beat with an electric mixer on medium speed for 2 minutes, ensuring the batter is smooth.
3. Divide the batter evenly between the two prepared cake pans.
4. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean.
5. Remove the cakes from the oven and let them cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure cakes are completely cool before assembling.
6. While the cakes cool, prepare the cream filling. In a large bowl, beat the softened cream cheese and softened butter with an electric mixer until light and fluffy, about 2-3 minutes.
7. Gradually add the sifted powdered sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt to the cream cheese mixture, beating on low speed until just combined, then increase to medium-high and beat until smooth and creamy.
8. Add 1/4 cup heavy cream to the filling and beat until it reaches a thick, spreadable consistency. If the filling is too thick, add more heavy cream, 1 tablespoon at a time, until desired consistency is reached. Set aside.
9. Once the cakes are completely cool, use a serrated knife to carefully level the tops of both cake layers if necessary, creating flat surfaces.
10. Place one cake layer on your serving plate or cake stand. Spread about half of the cream filling evenly over the top of this layer, extending almost to the edges.
11. Carefully place the second cake layer on top of the first, pressing down gently to secure. Spread the remaining cream filling evenly over the top of the second layer.
12. Transfer the assembled cake to the refrigerator to chill for at least 30 minutes to allow the filling to set. This step is crucial for clean slicing.
13. While the cake chills, prepare the chocolate ganache. Place the chocolate chips in a heatproof bowl.
14. In a small saucepan, heat 1/2 cup heavy cream (and optional corn syrup) over medium heat until it just begins to simmer around the edges. Do not boil.
15. Pour the hot cream over the chocolate chips. Let stand for 5 minutes without stirring.
16. After 5 minutes, gently whisk the mixture from the center outwards until the chocolate is completely melted and the ganache is smooth and glossy. If it seems too thick, you can gently heat it over a double boiler for a minute or two, stirring constantly. Let the ganache cool slightly at room temperature until it’s still pourable but not piping hot (it should be warm to the touch, not hot).
17. Remove the chilled cake from the refrigerator. Place it on a wire rack set over a baking sheet (to catch excess ganache).
18. Pour the slightly cooled ganache over the top center of the cake, allowing it to drip down the sides. Use an offset spatula or the back of a spoon to gently encourage the ganache to cover the entire top and sides of the cake, if needed.
19. Allow the ganache to set at room temperature for about 15-20 minutes, or transfer the cake back to the refrigerator for another 30 minutes to fully set the ganache before serving.

Cooking Tips and Variations

To ensure your Chocolate Ding Dong Cake is nothing short of perfection, here are some tips and ideas for variations:

• Even Cake Layers: For perfectly flat cake layers, consider using baking strips around your cake pans. These insulate the sides of the pan, promoting even baking and preventing domed tops. Alternatively, after cooling, use a serrated knife to carefully level any domed tops.
• Cream Filling Consistency: The key to a great cream filling is to ensure your cream cheese and butter are truly softened. This prevents lumps and ensures a smooth, airy texture. If your filling is too stiff, add a tablespoon of heavy cream at a time until it’s spreadable. If it’s too loose, a brief chill in the refrigerator can help firm it up.
• Perfect Ganache: The temperature of your ganache is critical. It should be warm enough to be pourable but not so hot that it melts your cream filling. If it’s too thick, gently rewarm it over a double boiler. If it’s too thin, let it sit at room temperature for a few more minutes, stirring occasionally, until it thickens slightly. For an extra intense chocolate flavor, use dark chocolate chips instead of semi-sweet.
• Clean Slicing: Chilling the assembled cake with the cream filling greatly aids in clean slicing. For even cleaner slices, warm your knife under hot water, wipe it dry, and then slice. Repeat for each slice.
• Cake Mix Variations: While Devil’s Food is classic, feel free to experiment with other chocolate cake mix flavors like dark chocolate fudge or even German chocolate for a slightly different twist.
• Flavor Boost: Add a teaspoon of instant espresso powder to your chocolate cake batter to deepen the chocolate flavor without making it taste like coffee.
• Mini Ding Dong Cakes: For individual servings, bake the cake batter in a cupcake tin, then core the center of each cupcake, fill with cream, and dip in ganache.

Storage and Reheating

To keep your Chocolate Ding Dong Cake fresh and delicious, proper storage is essential:

• Storage: This cake is best stored in an airtight container in the refrigerator. Due to its cream cheese filling, it should not be left at room temperature for extended periods. It will keep well in the refrigerator for up to 3-4 days.
• Freezing: You can freeze individual slices or the entire cake (un-ganached is best, or ganached if well-wrapped) for longer storage. Wrap slices tightly in plastic wrap, then aluminum foil, and place in a freezer-safe bag or container. It can be frozen for up to 1-2 months.
• Reheating/Serving from Cold: For the best texture and flavor, remove the cake from the refrigerator about 30-60 minutes before serving, allowing it to come closer to room temperature. This softens the cake and filling, enhancing the overall experience. If serving from frozen, thaw overnight in the refrigerator, then let it sit at room temperature for 30-60 minutes before serving.

Frequently Asked Questions

Can I make this cake from scratch instead of using a mix?

Absolutely! While this recipe uses a cake mix for convenience, you can certainly substitute your favorite homemade chocolate cake recipe. Just ensure it yields enough batter for two 8-inch round cakes. The baking time might vary slightly, so keep an eye on it.

My ganache is too thick/thin. What can I do?

If your ganache is too thick, gently warm it over a double boiler or in the microwave for a few seconds, stirring until it reaches the desired pourable consistency. If it’s too thin, allow it to sit at room temperature for a bit longer, stirring occasionally, until it thickens. You can also try chilling it in the refrigerator for 5-10 minute intervals, stirring between each, but be careful not to let it seize up.

How far in advance can I make this cake?

You can bake the cake layers up to 2 days in advance and store them wrapped tightly at room temperature or in the refrigerator. The cream filling can be made 1 day in advance and stored in the refrigerator. Assemble the cake no more than 1 day before serving for the freshest taste and best texture. The ganache is best made and applied closer to serving time, or at least on the day of assembly, as it sets up beautifully.