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Craving that iconic chocolate snack cake from childhood, but bigger and better? This homemade Ding Dong Cake delivers rich, moist chocolate layers filled with fluffy marshmallow cream and whipped topping, all enrobed in a silky chocolate ganache—pure indulgence in every bite!
Ingredients:
1 box chocolate cake mix (plus required ingredients: typically eggs, oil, and water)
1 cup heavy cream
½ cup powdered sugar
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
2 tbsp butter
1 cup marshmallow fluff
1 tbsp cornstarch
¼ cup water
Directions:
Preheat your oven according to the instructions on the chocolate cake mix box. Grease a round cake pan.
Prepare the cake batter by mixing the cake mix with the required eggs, oil, and water. Follow the box instructions for mixing.
Pour the batter into the prepared pan and bake as directed. Once done, remove from the oven and let the cake cool completely.
In a small bowl, dissolve the cornstarch in ¼ cup water. Add the marshmallow fluff and whisk until smooth and creamy. (This helps stabilize the filling for easier spreading.)
In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
Once the cake is fully cooled, carefully slice it horizontally into two even layers.
Place the bottom layer on a serving plate. Spread the marshmallow mixture evenly over it, then top with the whipped cream.
Gently place the top cake layer over the filling.
For the ganache: In a microwave-safe bowl, combine the semi-sweet chocolate chips and butter. Microwave in 30-second intervals, stirring until fully melted and smooth. (Alternatively, melt over a double boiler.)
Pour the ganache over the assembled cake, allowing it to drip down the sides for that classic coated look. Let it set before slicing.
Enjoy this decadent treat—it’s irresistible!
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