You will not easily forget this Salted Chocolate Ganache Ding Dong Cake. Two layers of moist chocolate cake are sandwiched between light, fluffy ding dong filling and drizzled all over with an amazing salted chocolate ganache. I have never made this Salted Chocolate Ganache Ding Dong cake without being begged for the recipe because this is one epic cake!
This monumental cake not only marked my daugther’s birthday celebration, but signified my entry into the world of double digit parenting. Beep…beep…beep… Let’s back this bus up a bit. How is baby Clara ten already? Even more amazingly, how did she grow so much in ten years, while I was encapsulated in a virtual ageless, youthful state? Clara’s birthday was a tough pill for me to swallow.
When Clara and Nolan were younger, I was always looking ahead. I couldn’t wait for them to walk, talk, be done with diapers, get dressed on their own, and execute multi-step instructions successfully. If their childhood is a bell curve, we’ve reached that pinnacle state of more independence, but still being innocent and emotional devotion to us. I’m terrified of what I fear is the downward slope after this. Am I going to live in a perpetually world of door slams, eye rolls, shaking off hand-holds, obliviousness with what’s going on in their heads all the time?
Keenly, Ryan and I had the forethought to have a second installment of kids, Finn and Elliot, as known as “the babies.” Whenever I have a dose of it’s-all-going-too-fast reality I can still spoon an entire 4 year old’s body with my torso or not correct my 2 year old calling pancakes “panks.”
Clara’s youth is slipping by, though. I wouldn’t be surprised if she sits Ryan and I down one day soon and informs us, “You guys gave it your all up to this point, but I don’t really think you have much to offer me anymore. I’m going to go ahead seek out guidance more on par with my introspections, such as the enlightenments of Nietzche. We’re all good here.” Sure, I could always just overcompensate with my remaining three kids, and have them chant, “Yes, Sensei,” when I dole out my sage wisdom, but it would probably not feel the same.
Parents are in a never-ending game of tug and war with their kids, letting the rope go to let them step away on their own, and then pulling it frantically back when we feel like they’re going too far. It can be suffocating at times of how much they need us to operate, but terrifying when they don’t even glance back.
Salted Chocolate Ganache Ding Dong Cake
Of course Clara’s birthday wasn’t entirely somber and foreboding. How could it be when you are eating a cake like this?
The cake portion is my go to chocolate cake recipe because it’s easy, I always have all the ingredients on hand, it works beautifully if you have to sub out gluten free flour, and it’s gloriously moist. For the filling I wanted it to be exactly like the middle of a Ding Dong or Hostess cupcake. A lot of the recipes use marshmallow fluff, which I didn’t think would resemble the taste I was going for, so I used the filling from Six Sister’s Ho Ho Cake. The ganache was inspired by Bon Appetit’s version. Bon Appetit’s cake looked equally delicious, but a little more time consuming and would require a lot more ingredients in my grocery cart. The ganache turned out amazing, and it was the perfect balance to the sweetness of the filling and cake.
Clara absolutely loved it, and, as always, the culinary grunt work wasn’t lost on her.
“Did you see what Mommy made for me?! A cake with the filling of a Hostess cupcake and salted chocolate ganache spread all over it!” Yes, my 10 year old uses the word the ganache. I guess there are some good things about your kids growing older.
Gigantic Homemade Little Debbie’s Oatmeal Cream Pie Cake – If you are a fan of the Little Debbie’s oatmeal cream pies, you will not believe how much this cake nails all the flavors only SUPER SIZED!
Peanut Butter Chunky Monkey Cake – This cake has a little something for everyone with fluffy peanut butter buttercream frosting, moist banana cake layers, and Nutella ganache.
Baked “Caked” Alaska – An unique ice cream cake with two moist chocolate cake layers, a mint ice cream center, and covered with light, toasted meringue.
- 2 cups all-purpose flour, for gluten free adaption I highly recommend Cup 4 Cup
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder, optional
- 1 cup milk
- ½ cup vegetable or canola oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 9 ounces semisweet or bittersweet chocolate, chopped
- 1 1/8 teaspoons kosher salt, not table salt
- 1 cup sugar
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- Fleur De Sel Sea Salt
Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray, lining pans with cut-to-size parchment on bottom, and then spraying the parchment.
Add flour, sugar, cocoa, baking powder, baking soda, salt and (optional) espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed to low and carefully add boiling water to the cake batter. Once the water is mixed in increase to high speed for about 1 minute to add air to the batter.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
In a medium saucepan, whisk flour into half and half over medium heat on stove top. Whisk constantly until very thick, similar to the consistency of thick pudding or custard,about 3-5 minutes. Stir in vanilla. Set aside to cool completely.
In a mixing bowl, mix 1 cup softened butter and granulated sugar until fluffy, about 3 minutes. Add cooled flour/milk mixture to butter/sugar mixture and beat until light and fluffy, about 7 minutes. Beating the filling for a long time makes is fluffier and removes any potential graininess from the sugar.
Place chocolate and salt in a medium bowl. Stir sugar and 1/4 cup water in a deep saucepan (at least 2 1/2 quarts) over medium-low heat until sugar dissolves, a few minutes.
Increase heat and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar is deep amber, about 6-7 minutes.
Remove from heat and gradually add cream a little at a time (mixture will bubble vigorously). Stir over medium heat until caramel bits dissolve.
Pour caramel mixture over chocolate in bowl. Add vanilla; stir until mixture is smooth. Let cool slightly, and then refrigerate until mixture is thicker, about 30 minutes, stirring occasionally.
Place parchment or wax paper on the bottom of 9 inch springform pan and then tighten ring around base. It's okay if paper is larger than base (this isn't entirely necessary, but it did make it a lot easier to transfer the cake around during assembly). Place 1 cake layer in bottom of springform pan or on large piece of parchment paper. Pour 1 cup of ganache over, spreading to almost to edge of cake. Chill cake until ganache layer is set, about 30 minutes. Cover remaining ganache and let stand at room temperature.
Spoon filling over chilled ganache on cake layer in springform pan; smooth top. Gently place second cake layer on top, ensuring filling is reaching the edge of the cake. Cover loosely with plastic wrap and chill for at least 1-2 hours. Filling should be very cold so cake is stable for next step.
Remove sides of springform pan. Using an offset spatula, scrape off any filling that may have leaked out from between the cakes to form smooth sides.
Gluten free instructions: This cake turned out great subbing the flour for gluten free flour. When baking with gluten free flour the baking time is extended a few minutes.