Ding Dong Cake

Why You’ll Love This Recipe

Get ready to fall in love with the ultimate chocolate indulgence – the Ding Dong Cake! This isn’t just any cake; it’s a nostalgic trip back to your favorite childhood treat, but elevated with a homemade touch that’s unbelievably moist, rich, and utterly delicious. Imagine a super fudgy chocolate cake, perfectly balanced with a luscious, creamy filling. Whether you’re a seasoned baker or just starting out, this recipe is designed to be straightforward and rewarding, promising a showstopping dessert that will impress everyone.

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Ingredients

To create this delectable Ding Dong Cake, gather these simple ingredients:

For the Cake:

• 210 g (approximately 1 ¾ cups) all-purpose flour: The backbone of our moist cake.
• 200 g (approximately 1 cup) granulated sugar: For perfect sweetness.
• 90 g (approximately ¾ cup) unsweetened cocoa powder: The key to that deep chocolate flavor.
• 2 tsp baking soda: Helps the cake rise beautifully.
• 1 tsp baking powder: Another leavening agent for a light texture.
• 1 tsp salt: Enhances all the flavors.
• 110 g (approximately ½ cup) vegetable oil: For an incredibly moist crumb.
• 2 large eggs: Binds everything together.
• 2 tsp vanilla extract: A touch of warmth and flavor.
• 200 g (approximately ¾ cup + 2 tbsp) semi-liquid cream (like sour cream or crème fraîche): Adds richness and moisture.
• 230 g (approximately 1 cup) hot brewed coffee: This secret ingredient deepens the chocolate flavor without making the cake taste like coffee!

For the Cream Filling:

• 5 tbsp all-purpose flour: This is the base for a unique, cooked flour frosting.
• Please note: Additional ingredients for the cream filling (like milk, butter, and sugar) will be needed and are typically combined with the flour to create a fluffy, stable frosting. The prompt only provided “5 tbsp flour” for the cream, so you’ll want to ensure you have a complete recipe for a standard cooked flour frosting (Ermine frosting) to provide a full list to your readers.

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Step-by-Step Instructions

• Detailed step-by-step instructions for preparing the cake and the cream filling would go here. For example, for the cake, you’d cover sifting dry ingredients, combining wet ingredients, and then mixing them together before baking. For the cream, you’d outline how to cook the flour and milk mixture until thick, cool it, and then whip it with butter and sugar until fluffy. Finally, you’d detail how to assemble the cake with the filling.

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You Must Know

• Coffee is Key: Don’t skip the coffee! It truly enhances the chocolate flavor without imparting a coffee taste.
• Room Temperature Ingredients: For the best results, ensure your eggs and semi-liquid cream are at room temperature before mixing. This helps them combine more smoothly.
• Don’t Overmix: Overmixing the cake batter can lead to a tough cake. Mix just until the ingredients are combined.
• Cool Completely: The cake must be completely cooled before filling, or your cream will melt.

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Make Ahead and Storage

• Make Ahead: You can bake the cake layers a day in advance. Once completely cooled, wrap them tightly in plastic wrap and store at room temperature. The cream filling can also be made a day ahead and stored in an airtight container in the refrigerator. Before assembling, let the cream come to room temperature and give it a quick whisk to fluff it up again.
• Storage: Store the assembled Ding Dong Cake in an airtight container in the refrigerator for up to 3-4 days. For optimal freshness, let it sit at room temperature for 15-20 minutes before serving.

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Seasonal Variations

While a classic, this Ding Dong Cake can be adapted for any season:

• Summer Refresh: Add a layer of fresh raspberries or sliced strawberries between the cake and the cream for a fruity twist.
• Fall Comfort: Incorporate a hint of cinnamon or a dash of pumpkin pie spice into the cake batter.
• Winter Wonderland: Garnish with crushed peppermint candies or a sprinkle of powdered sugar for a festive touch.
• Spring Blossom: Top with edible flowers or a light lemon zest for a bright, fresh feel.

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Serving Suggestions

This Ding Dong Cake is a showstopper on its own, but here are some ideas to elevate your serving:

• A La Mode: A scoop of vanilla bean ice cream or a dollop of whipped cream is always a winning combination.
• Berry Good: A side of fresh mixed berries adds a lovely tart contrast to the rich chocolate.
• Chocolate Drizzle: Enhance the chocolate experience with an extra drizzle of chocolate ganache or fudge sauce.
• Coffee Pairing: Serve alongside a fresh cup of coffee or a cold glass of milk, just like the classic treat!

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No-Bake Alternative

Craving that Ding Dong flavor without turning on the oven? Try a no-bake Ding Dong dessert! Layer crushed chocolate cookies (like Oreos), a cream cheese or whipped cream filling, and a chocolate pudding or ganache in a trifle dish or individual cups. Chill thoroughly, and you’ll have a delicious no-bake treat that captures the essence of this beloved cake.

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Pro Tips

• Sift Your Dry Ingredients: Don’t skip this step! Sifting ensures your flour, cocoa, and leavening agents are evenly distributed, leading to a lighter, more consistent cake.
• Grease and Flour Your Pans Properly: This is crucial for easy release. You can also line the bottoms with parchment paper for extra assurance.
• Use a Scale: For baking, accuracy is key! Using a kitchen scale to measure your ingredients (especially flour) will give you the most consistent and best results.
• Test for Doneness: Use a wooden skewer or toothpick inserted into the center of the cake. If it comes out with moist crumbs, it’s done. If it’s wet, bake for a few more minutes.
• Even Layers: For a professional-looking cake, once cooled, use a serrated knife to level any domed tops on your cake layers.

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Frequently Asked Questions

Q: Can I use milk instead of coffee? A: While coffee enhances the chocolate flavor, you can substitute hot water or hot milk if you prefer. However, for the deepest chocolate taste, coffee is recommended.

Q: What kind of semi-liquid cream should I use? A: Sour cream, crème fraîche, or even plain Greek yogurt (full-fat for best results) will work well. They add moisture and a slight tang that complements the sweetness.

Q: My cream filling seems too thin/thick. What should I do? A: If it’s too thin, you might need to cook it a bit longer to thicken the flour mixture. If it’s too thick, you can try adding a tiny bit more milk (a teaspoon at a time) when whipping. The texture should be light and fluffy, similar to whipped cream.

Q: Can I make this gluten-free? A: Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Be sure the blend contains xanthan gum.

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Enjoy baking this delightful Ding Dong Cake! Do you have a favorite childhood treat you’d love to recreate?

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