Oh, mercy. By the time you finish reading this, you will either thank me or curse me. My mom’s birthday was a couple of days ago, and since we always make birthday cakes at home in my family, I decided to try a new recipe. I had eaten a Ding Dong cake before, so I set out in search of the perfect recipe.
I found a few recipes, but I couldn’t find one that was exactly what I wanted, so…I took the ideas I found and adjusted them to fit my needs (um, wants). What I came up with was so delicious that I would feel selfish if I didn’t share it with you. This cake is layer after layer of deep, dark, fudgy chocolate and heavenly light cream. If that wasn’t enough, the outer layer of truffle-like silky decadence is reason enough to make this cake. Just trust me and try this cake one time….my only warning is that you might want to invite friends over so that you don’t eat the whole thing.
Ding Dong Cake with Chocolate Ganache
- 1 box Duncan Hines Dark Chocolate Fudge cake mix, prepared as directed in two 8″ round pans
- 1 8 oz. package of cream cheese, softened
- 1 stick of unsalted butter, softened
- 3 cups of powdered sugar
- 1 8 oz. container of Cool Whip
- 1 bag of semisweet chocolate chips
- 1 cup of heavy cream
- 1 Tablespoon of unsalted butter
Allow the cake to cool completely. If your cake did not bake completely flat, use a long serrated knife to trim any hump there may be so that you end up with two flat cakes. Slice each of the two layers horizontally into two layers (you will end up with four total layers).
Cream the butter and cream cheese together in the mixer until completely mixed. Add one cup of powdered sugar at a time and mix until completely blended. Fold in the Cool Whip gently with a spatula to incorporate it. Place the first layer of cake onto your cake plate. Spoon 1/3 of the cream mixture onto that layer. Spoon dollops around evenly then lightly press them down to spread them around without lifting in order to keep from tearing the cake. Repeat with the remaining layers, ending with cake on top.
I had about a cup of filling left over after using what seemed like A LOT between the layers. Cover with plastic wrap and refrigerate for a couple of hours or overnight.
Put the heavy cream and the tablespoon of butter into a saucepan and heat over medium heat, stirring often, until small bubbles start to form. Put the bag of chocolate chips into a large (4 cup) glass measuring cup or bowl. Pour the heated cream mixture over and stir until all the chocolate has melted. Spoon this ganache over the cake and use a knife or spatula to spread it over the sides, working quickly while the filling is still cold.
Store this cake in the refrigerator, uncovered, until the ganache hardens then you can cover it. BONUS: Use the extra ganache to drizzle a design over the top. If you have ganache left over, use it (and any remaining filling) to dip fresh fruit into!