Ding Dong Cake

This Copycat Hostess Ding Dong Cake recipe is a rich, decadent chocolate cake, with a creamy filling and chocolate ganache spread over the top!

I wish I could apologize for today’s chocolate insanity, but I’m not sorry. Sometimes you just need a little comfort food to get you through the day, the week, the month, the year.

Ingredients

FOR THE CAKE:

 1/2 cup unsalted butter, softened

 1 1/2 cups granulated sugar

 2 large eggs

 1 1/2 cups all-purpose flour

 1/2 cup unsweetened dark chocolate cocoa powder

 1/2 tsp kosher salt

 1 tsp baking soda

 1/2 tsp baking powder

 1/2 cup strong brewed coffee, cooled

 1/2 cup milk

FOR THE CREAM FILLING:

 5 Tbsp all-purpose flour

 1 cup milk

 1 tsp vanilla extract

 1 cup unsalted butter, softened

 1 cup granulated sugar

FOR THE GANACHE:

 1 bag (12 oz) semi-sweet chocolate morsels

 1 1/4 cup heavy whipping cream

Instructions

FOR THE CAKE:

Spray two 9-inch cake pans with baking spray. Set aside. Preheat oven to 350°F.

In a bowl, combine the flour, cocoa, salt, baking soda and baking powder. Set aside.

In a measuring cup, combine cooled coffee with milk*. Set aside.

In a large mixing bowl, beat butter and sugar for 5 minutes with an electric mixer. Beat in eggs, one at a time. Slowly add in dry ingredients and alternate with the coffee/milk mixture (about 3 additions of each).

Once all the ingredients are added, beat cake mixture for about 2-3 minutes until fluffy (scraping down the sides of the bowl as needed).

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