Droolworthy moist, rich chocolate cakes that will transport you back to your childhood!
As a kid did you ever eat ding dongs?
No, I’m not calling you a ding dong… I’m just asking if you had ever eaten one of these chocolate moist cakes filled with a marshmallow frosting glazed in a chocolate ganache…
So I ask again have you ever eaten a ding dong? 🙂
My grandmother used to always have these little packaged delights for an after school snack. My cousin and I used to delight in knowing that after school we would be greeted with these and would rush home off the bus. When we got down to the last pack in the box we would fight over who would get it and then would have to share it because my grandmother would make us…
Fast forward to many years later, my kids have now begun to have a sweet obsession with the same sweet treats. Now we all know how much my daughter loves to bake and we decided to make these from scratch.
I think it was one of the best decisions we ever made… {one of many of course ;-)}
Now let’s just say that making these ding dongs {I laugh every time I say the name}, are real easy to make but takes some time to make them… so on long lazy day they are perfect.
I have made these in individual servings and a whole cake but them individually are sooooooooooooo much better!
Homemade Ding Dongs
Droolworthy moist, rich chocolate cakes that will transport you back to your childhood, chocolate moist cakes filled with a marshmallow frosting glazed in a chocolate ganache!
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 8 servings 1x
Ingredients
Chocolate Cake:
- 1 ounce Semi-Sweet Chocolate, chopped
- ½ cup hot, brewed Coffee
- ¾ cup All-Purpose Flour
- ½ cup Cocoa Powder, unsweetened
- 1 cups Sugar
- ¾ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 Egg, large
- ¼ cup Vegetable Oil
- ½ cup Buttermilk
- ½ teaspoon Vanilla
7-Minute Frosting:
- 1 Egg White
- ¼ cup Sugar
- ⅛ cup Light Corn Syrup
- 1 Tablespoon Water
- 1 teaspoon Vanilla Extract
- Pinch of Salt
Chocolate Ganache:
- ½ cup Heavy Cream
- 1 teaspoon Butter, unsalted
- 6 ounces Semi-Sweet Chocolate, chopped
Instructions
To make the cake:
- Preheat the oven to 330 F. Spray with cooking spray 9-inch round cake pan (or square 8×8 inch pan), line with parchment paper, and spray the paper with cooking spray and set aside.
- Place chopped chocolate in a small bowl and pour brewed coffee over the chocolate and whisk to combine until the chocolate is melted. Set aside.
- In a large bowl, sift together dry ingredients: sugar, flour, cocoa powder, baking powder, baking soda and salt and set aside.
- In a large bowl beat eggs with an electric mixer, until pale yellow, than add oil, buttermilk, vanilla and chocolate-coffee mixture. Continue beating to combine well.
- Add dry mixture into wet mixture and beat until evenly combined but don’t over-mix it. Spread batter in prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out (almost) clean.
- Cool cake in the pans 5-10 mins and transfer it on the wire racks to cool completely.
To make the 7 minute frosting:
- Combine all ingredients in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy(6 to 7 minutes).
- Remove bowl from heat and continue beating until slightly cooled.
To make the ganache:
- In a small saucepan heat heavy cream over medium high heat, bring to a boil.
- Place chopped semisweet chocolate in heatproof bowl and pour the boiling cream over, leave it for 5 minutes, then stir until its smooth.
Assemble the cakes:
- With a 2-3 inch biscuit cutter, cut cake disks out of cooled cake. Set aside to fill.
- To fill snack cakes, cut a cone on top of each cake and remove it. Add about 1-2 teaspoons of filling to center and cover with half of cut-out cone. Do the same with remaining snack cakes.
- Once all snack cakes are filled, make ganache and set aside to cool slightly.
- Place cut out snack cakes on a wire rack set over a rimmed baking sheet covered in wax or parchment paper for easy clean up. With a spoon cover each cake in ganache. Leave to cool completely. Once chocolate is cooled and set, invert the snack cakes and pour ganache over bottoms. With the help of a pastry brush, cover any remaining uncoated areas.
- Return cakes to the refrigerator until the ganache is completely hardened.
- Transfer 7 minute frosting in a small bag and cut the corner, pipe whatever your heart desires.
Notes
adapted by Oh My God Chocolate Desserts
Yes! I lived on these things as a kid (probably not a good thing, lol). I love that you have recreated this childhood treat!
Even better than the real thing!
Of course I ate these as a kid! Brings back great memories!
They look like the real thing!!
These remind me of my childhood, only homemade is the best!
Well … the answer to your question is no, I haven’t ever had a Ding-Dong. But I have had the similar Hostess Cupcakes (that’s what I grew up on and loved) … and these look delightfully similar!
These are so stinking cute. I could eat these every day. These are perfect for V-Day but also for birthdays, anniversaries and so many other options.