Description
Indulge in the rich and decadent flavors of this homemade Chocolate Ding Dong Cake. A moist devil’s food cake filled with a creamy marshmallow filling and topped with luscious chocolate ganache – a perfect treat for any chocolate lover!
Ingredients
Scale
For the cake:
- 1 box devil’s food cake mix (plus ingredients listed on the box – usually eggs, oil, and water)
- 1 teaspoon vanilla extract
For the cream filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup vegetable shortening
- 1 cup powdered sugar
- 1/2 cup marshmallow creme (or fluff)
- 1 teaspoon vanilla extract
- 2 tablespoons milk
For the chocolate ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon butter
Instructions
- Prepare the devil’s food cake batter: Follow the package directions, adding 1 teaspoon of vanilla extract. Divide the batter between two cake pans. Bake at 350°F for 25–30 minutes.
- Make the cream filling: Beat butter and shortening, then add powdered sugar. Mix in marshmallow creme, vanilla, and milk until fluffy. Spread over one cake layer and top with the second.
- Prepare the ganache: Heat cream, pour over chocolate chips, let sit, then stir in butter until glossy. Pour over the cake.
Notes
- For a taller cake, double the filling and cake layers to make a 4-layer version.
- Best served at room temperature, but can be refrigerated for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
