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A huge slice of Salted Chocolate Ding Dong Cake sitting on a plate

Salted Chocolate Ganache Ding Dong Cake

This Salted Chocolate Ganache Ding Dong Cake has moist chocolate cake layers and THE BEST light and fluffy filling that tastes exactly like your favorite ding dong, swiss cake roll, or hostess cupcake filling. It's all covered with a to-die-for salted chocolate ganache. Ding Dong cake at it's best!

Course cake, Dessert, gluten free cake, gluten free dessert
Cuisine American
Keyword best, birthday, cake filling, chocolate, ding dong cake, fluffy, ganache, ho ho, layer, snack cake
Prep Time 2 hours 30 minutes
Cook Time 35 minutes
Total Time 3 hours 5 minutes
Servings 16
Calories 636 kcal

Ingredients

Cake:

  • 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
  • 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

Salted Chocolate Ganache:

  • 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

Filling:

  • 5 Tablespoons flour, for gluten free adaption I used Cup 4 Cup
  • 1 cup half and half
  • 1 teaspoon vanilla
  • 1 cup butter, softened
  • 1 cup granulated sugar
US Customary - Metric

Instructions

Cake:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Ganache:

  1. 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.
  2. 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.
  3. Remove from heat and gradually add cream a little at a time (mixture will bubble vigorously). Stir over medium heat until caramel bits dissolve.
  4. 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.

Filling:

  1. 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.
  2. 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.

Assembly:

  1. 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.
  2. 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.
  3. 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. 
  4. Using an offset spatula spread ganache on top of cake. Use the offset spatula to gently spread the ganache down the sides of the cake, covering the filling and smoothing over any gaps. Chill until ganache is set, about 1 hour. Sprinkle top with Fleur De Sel Sea Salt.

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Recipe Notes

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.

Adapted from Bon Appetit and Add a Pinch

Nutrition Facts
Salted Chocolate Ganache Ding Dong Cake
Amount Per Serving
Calories 636 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 23g144%
Cholesterol 89mg30%
Sodium 546mg24%
Potassium 291mg8%
Carbohydrates 76g25%
Fiber 3g13%
Sugar 56g62%
Protein 5g10%
Vitamin A 790IU16%
Vitamin C 0.2mg0%
Calcium 94mg9%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.