Ding Dong Cake with Marshmallow Filling and Dark Chocolate Ganache
By Lena Vasquez
Prep
45 min
Cook
35 min
Total
80 min
Servings
12
Level
Medium
These cake slices from Ding Dong are suitable to bake ahead of time for a party․ These cake slices can be filled and glazed once they're completely cool․ I bake two 8-inch cake layers at a time․ An 8-inch dark chocolate cake slice filled with marshmallow and glazed with chocolate has a white stripe down the middle․
The batter becomes thinner when boiling water is added․ Do not try to make the batter thicker․ It won't look appetizing․ I take the baking pans out of the oven when the batter begins to release from the sides of the pans‚ and a toothpick inserted into the center comes out with a few moist crumbs attached․ I use a scale to measure the flour for even distribution on serving plates․
For the cream filling‚ whip the butter until it is lighter in color‚ nearly white․ Add other filling ingredients․ Use a mixer‚ not hand mixing‚ to make the cream filling․ The finished cream filling will hold stiff peaks․ Use an offset spatula to spread a one-inch-thick layer of cream onto the cookie‚ leaving a quarter-inch gap between the cream and edges of the cookie․
I recommend using a chocolate bar to make the ganache topping instead of chocolate chips․ The milk fat content of the cream‚ which should be at least 36%‚ gives the chocolate topping its body․ Let the chocolate topping stand and thicken to a pouring consistency after mixing before topping the cake with an offset spatula‚ starting from the center and working your way out․ Dark chocolate droplets may appear on the sides of the cake․
Why you'll love this recipe
- Both 8-inch cakes cooked at the same time․ Two 8-inch cakes can be made and decorated or prepared in other ways later․
- The filling is beaten to stiff peaks so that it can be spread easily on one layer of pie dough without running․
- Thin batter can be poured into two pans‚ and the cooked cakes will be easy to cut․
- Ganache is tempered before pouring it over the cake to make it thicker when spread on the cake․
- The two-pan method helps you divide a baked cake into 12 equal pieces for a party․
- I use an offset spatula to drizzle ganache over the side of the cake․
Ingredients
- •2 cups all-purpose flour (250g, measure by weight if possible)
- •sugar
- •1 cup Dutch-process cocoa powder (100g, sifted)
- •baking powder
- •baking soda
- •salt
- •eggs
- •1 cup buttermilk (240ml, room temperature)
- •½ cup neutral vegetable oil (120ml)
- •vanilla extract
- •1 cup boiling water (240ml, for blooming cocoa)
- •1 cup unsalted butter (225g, softened)
- •2 cups powdered sugar (240g)
- •7 ½ oz marshmallow fluff (213g, one standard jar)
- •8 oz bittersweet chocolate (225g, finely chopped)
- •1 cup heavy whipping cream (240ml, at least 36% fat)
- •1 tbsp light corn syrup (15ml)
Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper.
- 3
Whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- 4
Add the eggs, buttermilk, oil, and vanilla extract.
- 5
Mix on medium speed until combined.
- 6
Stream in the boiling water gradually while mixing on low speed.
- 7
Divide the thin batter evenly between the prepared pans.
- 8
Bake for 30-35 minutes.
- 9
Check for edges that pull away slightly and a toothpick with a few moist crumbs.
- 10
Cool the cake layers completely on a wire rack.
- 11
Beat the softened butter and powdered sugar in a clean bowl on high speed for about 3-5 minutes, until pale and fluffy.
- 12
Add the marshmallow fluff and vanilla extract.
- 13
Whip until the filling is bright white and holds stiff peaks.
- 14
Chill the filling for 10 minutes if it feels too soft.
- 15
Place the finely chopped chocolate in a heat-proof bowl.
- 16
Heat the heavy cream and corn syrup in a small saucepan until it just begins to simmer.
- 17
Pour the hot cream over the chocolate.
- 18
Let the chocolate sit undisturbed for 5 minutes.
- 19
Stir gently from the center outward until the ganache is smooth and glossy.
- 20
Let the ganache sit at room temperature for 10-15 minutes, until it thickens for pouring.
- 21
Place one cake layer on a serving plate.
- 22
Spread the marshmallow filling in an even 1-inch layer, stopping 1/4 inch from the edge.
- 23
Set the second cake layer over the filling.
- 24
Pour the ganache slowly into the center of the top layer.
- 25
Use an offset spatula to push the ganache toward the edges and let it fall in slight drips down the sides.
FAQ
Nutrition (per serving)
Calories
540
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