Delicious and Decadent Giant Ding Dong Cake Recipe

Indulge in the ultimate chocolate treat with this homemade Giant Ding Dong Cake recipe. The moist chocolate cake is filled with creamy marshmallow filling, covered in a luscious chocolate ganache, and topped with the iconic white squiggle. This show-stopping cake is perfect for special occasions or when you want to impress your friends and family with a deliciously nostalgic dessert.

Ingredients

• For the chocolate cake:
• - 2 cups all-purpose flour
• - 1 3/4 cups granulated sugar
• - 3/4 cup unsweetened cocoa powder
• - 1 1/2 teaspoons baking powder
• - 1 1/2 teaspoons baking soda
• - 1 teaspoon salt
• - 2 large eggs
• - 1 cup whole milk
• - 1/2 cup vegetable oil
• - 2 teaspoons vanilla extract
• - 1 cup boiling water
• - For the marshmallow filling:
• - 2 cups marshmallow fluff
• - 1/2 cup unsalted butter, softened
• - 1/2 cup powdered sugar
• - 1 teaspoon vanilla extract
• - For the chocolate ganache:
• - 2 cups semisweet chocolate chips
• - 1 cup heavy cream
• - For the white squiggle:
• - 1/2 cup white chocolate chips
• - 1 teaspoon vegetable shortening

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
4. Slowly add the boiling water to the batter, stirring continuously. The batter will be thin, but that's normal.
5. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
8. While the cakes are cooling, prepare the marshmallow filling. In a mixing bowl, beat together the marshmallow fluff, softened butter, powdered sugar, and vanilla extract until light and fluffy.
9. Once the cakes are completely cool, place one cake layer on a serving plate. Spread the marshmallow filling evenly over the top of the cake. Top with the second cake layer.
10. To make the chocolate ganache, place the chocolate chips in a heatproof bowl. In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 1-2 minutes. Stir until smooth and glossy. Let the ganache cool slightly.
11. Pour the chocolate ganache over the assembled cake, allowing it to drip down the sides.
12. To make the white squiggle, melt the white chocolate chips and vegetable shortening in a microwave-safe bowl in 20-second intervals, stirring between each interval until smooth.
13. Transfer the melted white chocolate to a piping bag fitted with a small round tip. Pipe squiggles or any desired pattern on top of the ganache.
14. Refrigerate the cake for at least 1 hour to allow the ganache to set.
15. Serve chilled and enjoy!

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