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Ding Dong Cake (with Ermine Filling and Ganache Frosting)

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"Ding Dongs in cake form, need I say more!!!"

Serves 8 | Prep Time 25 min | Cook Time 45 min

Why I Love This Recipe

The three elements of this cake, filling, and frosting work perfectly together to create a dessert that you will never forget.

Ingredients You'll Need

1 3/4 cups all purpose flour
2 cups granulated sugar
3/4 cups unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk, room temperature
1/2 cups vegetable oil
2 extra large eggs. room temperature
2 tsp pure vanilla extract
1 cup freshly brewed hot coffee
Irmine Filling:
5 Tbsp all purpose flour
1 cup milk
1 tsp vanilla
1 cup butter
1 cup granulated sugar
2 cups semi-sweet or milk chocolate chopped fine or chocolate chips
2 cups heavy cream, room temperature


Sift flour, sugar, cocoa, baking soda, baking powder, and salt into a bowl and mix until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla.

In a bowl or stand mixer use low speed, slowly add the wet ingredients to the dry. With mixer still on low, add coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into two 8-inch round prepared pans and bake for 30 to 40 minutes at 350 degrees F, until a toothpick comes out mostly clean (not wet).

Cool in pans for 30 minutes, then turn out onto a rack and cool completely.

Irmine Filling:
Pour cold milk and flour into a small saucepan and whisk until no lumps remain.

Use medium low heat and cook until mixture is thick, like a roux, stirring the whole time.

Remove from heat, stir in vanilla and let cool completely.

In a separate bowl, cream together butter and sugar on medium high speed until fluffy, about 8 minutes.

Add in the milk and flour mixture and beat again until mixture resembles a whipped cream.

Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer. Be careful not to allow the cream to boil over. Pour the cream over the chopped chocolate and let stand for 2 minutes.

Whisk the frosting until smooth.

Spread over cake.


Pairs Well With


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