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+ servings

Ding Dong Cake

Chocolate cake layers with whipped cream frosting and chocolate ganache.

Course Dessert
Cuisine Cake
Keyword Ding Dong Cake
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 18


Chocolate Cake

  • 1 3/4 cups plus 2 tablespoons (225 g) all-purpose flour
  • 2 cups minus 4 tablespoons (375 g) granulated sugar
  • 3/4 cup (88.5 g) good quality cocoa powder
  • 2 teaspoons (8 g) baking soda
  • 3/4 teaspoon (3 g) baking powder
  • 1 teaspoon (5.6 g) salt
  • 1 cup (240 g) buttermilk at room temperature
  • 1/2 cup (109 g) vegetable oil
  • 3 large eggs at room temperature
  • 1 teaspoon (4.2 g) vanilla extract
  • 1 cup (236.6 g) hot water


  • 2 cups (462 g) heavy cream cold, divided
  • 3 tablespoons (44.3 g) cold water
  • 1 tablespoon (9.25 g) unflavored gelatin
  • 1/2 cup (62.5 g) icing sugar
  • 1 teaspoon (4.2 g) vanilla extract


  • 2 cups 16 ounces (300 g) dark chocolate chips
  • 1 1/3 cup (308 g) heavy whipping cream



  1. Preheat the oven to 325 degrees F. Spray two 8-inch round cake pans with nonstick spray, line with parchment paper, then spray the parchment paper as well. Set aside.
  2. Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
  3. In another bowl, combine the buttermilk, oil, eggs, water and vanilla. Mix lightly until combined.
  4. With the mixer on low speed, slowly add the wet ingredients to the dry. Scraping the bottom of the bowl with a rubber spatula, and mixing for 30 more seconds on medium-low speed.
  5. Evenly divide the batter into the two prepared pans (about 22 ounces in each pan) and bake for 25-30 minutes, until a toothpick comes out with a few moist crumbs.
  6. Cool in the pans for 15 minutes, then turn them out onto a cooling rack and cool completely.
  7. Wrap in plastic wrap and chill until ready to use. You're still going to want to level your cake layers to ensure a completely even surface for frosting and stacking.


  1. In a small bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/3 cup heavy cream to a simmer and then stir in the gelatin mixture. Refrigerate, stirring frequently, until cool but not set, about 5-7 minutes.
  2. In a chilled stainless steel bowl with a chilled whisk attachment, beat the remaining whipping cream, icing sugar, and vanilla until it thickens and soft peaks begin to form, about 1 to 2 minutes. Very gradually add the gelatin mixture and continue beating until medium-firm peaks form.

  3. Keep covered and chilled until ready to use.


  1. Heat the cream in a microwave safe bowl or in a double boiler.
  2. Pour the cream over the chocolate chips and begin to stir to melt the chocolate.
  3. Continue to stir until you have a smooth, silky consistency. Allow to cool before using on your cake.


  1. Place your first cake layer, top side up, on your cake plate or cake board.
  2. Gently spread the whipped cream filling over the cake layer. It should be about 1/2 - 3/4 of an inch thick.
  3. Place the second cake layer, top side down, on the cream filling.
  4. Lightly frost the sides and top of your cake with a thin layer of chocolate ganache. This is the crumb coat. Freeze the cake for 15 minutes.
  5. Continue to frost the cake with the remaining ganache.
  6. Cover and store in the refrigerator until ready to serve.