Giant Ding Dong Cake: A Nostalgic Treat Reimagined

Remember those individually wrapped, chocolate-covered, cream-filled cakes from your childhood? Ding Dongs! This recipe takes that beloved treat to the next level, creating a Giant Ding Dong Cake that’s perfect for parties, celebrations, or just indulging in a little bit of nostalgic bliss. This isn’t just a cake; it’s a showstopper that will have everyone asking for seconds (and the recipe!).

This guide provides detailed instructions and tips for baking a truly impressive Giant Ding Dong Cake, from the moist chocolate cake layers to the creamy filling and the glossy chocolate ganache coating. Get ready to embark on a baking adventure that will bring back memories and create new ones!

Why You’ll Love This Giant Ding Dong Cake

* **Nostalgia Factor:** It perfectly captures the essence of the classic Ding Dong, but on a grander scale.
* **Impressive Presentation:** This cake is a showstopper and a conversation starter.
* **Delicious Flavor:** The combination of rich chocolate cake, sweet cream filling, and decadent chocolate ganache is simply irresistible.
* **Surprisingly Easy:** While it looks impressive, the recipe is straightforward and easy to follow with our detailed instructions.
* **Customizable:** You can adjust the sweetness, chocolate intensity, and even add flavorings to the filling to suit your preferences.

Ingredients You’ll Need

Before you start baking, gather all your ingredients. This will make the process much smoother and ensure you don’t miss anything.

For the Chocolate Cake

* **2 cups all-purpose flour:** Provides the structure for the cake.
* **2 cups granulated sugar:** Adds sweetness and moisture.
* **¾ cup unsweetened cocoa powder:** Gives the cake its rich chocolate flavor. Use a good quality cocoa for the best result.
* **1 ½ teaspoons baking powder:** Leavens the cake, making it light and fluffy.
* **1 ½ teaspoons baking soda:** Works with the cocoa powder to create a tender crumb.
* **1 teaspoon salt:** Enhances the flavors of the other ingredients.
* **1 cup buttermilk:** Adds moisture and tanginess, contributing to a tender cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5 minutes.
* **½ cup vegetable oil:** Adds moisture and richness.
* **2 large eggs:** Bind the ingredients together and provide structure.
* **2 teaspoons vanilla extract:** Enhances the flavor of the chocolate.
* **1 cup boiling water:** Activates the cocoa powder and helps create a moist cake.

For the Cream Filling

* **1 ½ cups (3 sticks) unsalted butter, softened:** The base of the filling, providing richness and creaminess. Make sure the butter is softened but not melted.
* **6 cups powdered sugar:** Sweetens and thickens the filling.
* **6 tablespoons heavy cream:** Adds moisture and richness to the filling.
* **2 teaspoons vanilla extract:** Enhances the flavor of the filling.
* **Pinch of salt:** Balances the sweetness.

For the Chocolate Ganache

* **12 ounces semi-sweet chocolate chips:** Use good quality chocolate chips for a rich and flavorful ganache.
* **1 cup heavy cream:** Creates a smooth and glossy ganache.
* **2 tablespoons light corn syrup:** Adds shine to the ganache.

Equipment You’ll Need

* **Two 9-inch round cake pans:** For baking the cake layers. Alternatively, you could use one 9-inch round pan and bake in two batches.
* **Parchment paper:** To line the cake pans and prevent sticking.
* **Mixing bowls:** For mixing the cake batter, filling, and ganache.
* **Electric mixer (stand or hand-held):** For creaming the butter and sugar and mixing the batter.
* **Rubber spatula:** For folding ingredients and scraping the bowl.
* **Measuring cups and spoons:** For accurate measurements.
* **Wire rack:** For cooling the cake layers.
* **Offset spatula:** For frosting the cake and spreading the ganache.
* **Cake turntable (optional):** Makes frosting the cake easier and more professional-looking.
* **Double boiler or heat-safe bowl and saucepan:** For melting the chocolate for the ganache. Alternatively, you can melt the chocolate in the microwave in 30-second intervals, stirring in between.

Step-by-Step Instructions

Now, let’s get baking! Follow these detailed instructions to create your own Giant Ding Dong Cake.

Step 1: Prepare the Cake Pans

1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans. For extra insurance against sticking, line the bottoms of the pans with parchment paper rounds. This makes removing the cakes later much easier.

Step 2: Make the Chocolate Cake Batter

1. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure to break up any clumps in the cocoa powder.
2. In a separate bowl, combine the buttermilk, oil, eggs, and vanilla extract. Whisk until well combined.
3. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
4. Slowly pour in the boiling water and mix until the batter is smooth. The batter will be thin, which is normal.

Step 3: Bake the Cake Layers

1. Divide the batter evenly between the prepared cake pans.
2. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 30 minutes.
3. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents the cakes from sticking and allows them to cool evenly.

Step 4: Make the Cream Filling

1. In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
2. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. Be sure to sift the powdered sugar to prevent lumps.
3. Add the heavy cream, vanilla extract, and salt. Beat on medium speed until the filling is smooth and creamy.

Step 5: Make the Chocolate Ganache

1. Place the chocolate chips in a heat-safe bowl.
2. In a saucepan, heat the heavy cream and corn syrup over medium heat until it just begins to simmer. Do not let it boil.
3. Pour the hot cream mixture over the chocolate chips and let it sit for 1 minute to soften the chocolate.
4. Gently whisk until the chocolate is completely melted and the ganache is smooth and glossy. If there are still unmelted chocolate pieces, you can microwave the mixture in 15-second intervals, stirring in between, until smooth.

Step 6: Assemble the Giant Ding Dong Cake

1. Once the cake layers are completely cool, level them with a serrated knife if necessary. This will ensure that the cake is stable and looks even.
2. Place one cake layer on a serving plate or cake stand.
3. Spread the cream filling evenly over the cake layer, leaving a small border around the edge. This helps prevent the filling from oozing out when you place the second layer on top.
4. Carefully place the second cake layer on top of the filling.
5. Pour the chocolate ganache over the cake, allowing it to drip down the sides. Use an offset spatula to spread the ganache evenly over the top and sides of the cake.
6. Refrigerate the cake for at least 30 minutes to allow the ganache to set. This will make it easier to slice and serve.

Tips for Success

* **Use room temperature ingredients:** This helps the ingredients combine more easily and creates a smoother batter.
* **Don’t overmix the batter:** Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
* **Use good quality cocoa powder and chocolate chips:** This will significantly impact the flavor of the cake and ganache.
* **Level the cake layers:** This ensures that the cake is stable and looks even.
* **Chill the cake before serving:** This allows the ganache to set and makes the cake easier to slice.

Variations and Adaptations

* **Add coffee to the cake:** Dissolve 1-2 tablespoons of instant coffee in the boiling water for a richer, more intense chocolate flavor.
* **Add a layer of chocolate ganache between the cake layers:** For an extra decadent treat.
* **Flavor the cream filling:** Add a few drops of peppermint extract, almond extract, or orange extract to the filling for a different flavor profile.
* **Use different types of chocolate:** Experiment with milk chocolate, dark chocolate, or white chocolate for the ganache.
* **Add sprinkles or other decorations:** Decorate the cake with sprinkles, chocolate shavings, or fresh berries for a festive touch.
* **Make mini Ding Dong cakes:** Use a muffin tin to bake individual cakes and then frost them with the cream filling and ganache.
* **Gluten-Free Giant Ding Dong Cake:** Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum or add it separately for best results.
* **Vegan Giant Ding Dong Cake:** Substitute the butter with vegan butter, the buttermilk with a plant-based milk mixed with lemon juice or vinegar, the eggs with applesauce or flax eggs, and the heavy cream with coconut cream. Ensure the chocolate chips are also vegan.

Serving Suggestions

* Serve the Giant Ding Dong Cake chilled or at room temperature.
* Slice the cake with a sharp knife and serve individual slices.
* Serve with a scoop of vanilla ice cream or whipped cream.
* Garnish with fresh berries or chocolate shavings.
* Enjoy with a glass of cold milk or a cup of coffee.

Storage Instructions

* Store leftover cake in an airtight container in the refrigerator for up to 3 days.
* The cake can also be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil.
* Thaw the cake in the refrigerator overnight before serving.

Troubleshooting

* **Cake is dry:** Make sure you’re using enough liquid in the batter. Check your oven temperature and avoid overbaking.
* **Cake is sticking to the pan:** Make sure you grease and flour the pans thoroughly. Lining the bottoms of the pans with parchment paper rounds can also help.
* **Filling is too runny:** Add more powdered sugar to thicken the filling.
* **Ganache is too thick:** Add a little more heavy cream to thin the ganache.
* **Ganache is grainy:** This can happen if the chocolate overheats. Try adding a tablespoon of vegetable oil and whisking until smooth.

Giant Ding Dong Cake Recipe

Here’s a condensed version of the recipe for your convenience:

**Yields:** 12-16 servings
**Prep time:** 45 minutes
**Cook time:** 30-35 minutes

**Ingredients:**

* **Chocolate Cake:**
* 2 cups all-purpose flour
* 2 cups granulated sugar
* ¾ cup unsweetened cocoa powder
* 1 ½ teaspoons baking powder
* 1 ½ teaspoons baking soda
* 1 teaspoon salt
* 1 cup buttermilk
* ½ cup vegetable oil
* 2 large eggs
* 2 teaspoons vanilla extract
* 1 cup boiling water
* **Cream Filling:**
* 1 ½ cups (3 sticks) unsalted butter, softened
* 6 cups powdered sugar
* 6 tablespoons heavy cream
* 2 teaspoons vanilla extract
* Pinch of salt
* **Chocolate Ganache:**
* 12 ounces semi-sweet chocolate chips
* 1 cup heavy cream
* 2 tablespoons light corn syrup

**Instructions:**

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Whisk together dry cake ingredients. Combine wet cake ingredients in a separate bowl.
3. Gradually add wet ingredients to dry ingredients, then slowly pour in boiling water. Mix until smooth.
4. Divide batter between pans and bake for 30-35 minutes. Cool completely.
5. Beat butter for filling until fluffy. Gradually add powdered sugar, then heavy cream, vanilla, and salt. Beat until smooth.
6. Heat heavy cream and corn syrup until simmering. Pour over chocolate chips and let sit for 1 minute. Whisk until smooth for ganache.
7. Level cake layers. Place one layer on a serving plate, spread with filling, top with the second layer, and pour ganache over the entire cake.
8. Refrigerate for at least 30 minutes to allow ganache to set.

Enjoy your homemade Giant Ding Dong Cake! This recipe is sure to impress your friends and family. It’s a fun and delicious way to relive your childhood memories and create new ones. Happy baking!