Chocolate Ding Dong Cake: A Nostalgic Dessert Made Easy

Prep Time: 20 minutes | Cook Time: 30 minutes | Cooling Time: 1 hour | Total Time: 1 hour 50 minutes Servings: 10-12 slices | Calories: 320 calories per slice

Why You’ll Love This Chocolate Ding Dong Cake

Remember those beloved packaged snack cakes from childhood? This Chocolate Ding Dong Cake captures all that nostalgic flavor but in an impressive, full-sized dessert that will transport you back to simpler times. With a moist chocolate cake, fluffy cream filling, and glossy chocolate ganache topping, this cake offers the perfect balance of flavors and textures.

Whether you’re hosting a birthday party, planning a family gathering, or simply craving a slice of nostalgia, this easy-to-make cake delivers big on flavor without requiring advanced baking skills. It’s the perfect weekend baking project that’s sure to delight chocolate lovers of all ages!

Ingredients You’ll Need

For the cake:

• 1 box chocolate cake mix
• Ingredients called for on the box (typically eggs, oil, and water)

For the cream filling:

• 1 cup heavy cream
• ½ cup powdered sugar
• 1 tsp vanilla extract

For the chocolate ganache:

• 1 cup semi-sweet chocolate chips
• 2 tbsp butter

Step-by-Step Instructions

Preparing the Cake

1. Preheat your oven according to the cake mix box instructions (typically 350°F/175°C).
2. Grease two 8-inch or 9-inch round cake pans with butter or cooking spray, or line with parchment paper for easy removal.
3. Mix the cake batter according to the directions on the box. This usually involves combining the dry mix with eggs, oil, and water.
4. Divide the batter evenly between the two prepared pans. Use a kitchen scale if available to ensure equal amounts.
5. Bake according to package directions, usually 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Cool completely by allowing the cakes to rest in their pans for 10 minutes before transferring to a wire rack to cool fully.

Making the Cream Filling

1. Chill your mixing bowl and beaters in the freezer for 10 minutes before starting (this helps the cream whip better).
2. Pour the heavy cream into the chilled bowl and begin whipping on medium speed.
3. Gradually add the powdered sugar and vanilla once the cream starts to thicken.
4. Continue whipping until stiff peaks form – when you lift the beater, the cream should hold its shape firmly.
5. Avoid over-whipping the cream, as it can become grainy and start to separate.

Assembling the Cake