Giant Ding Dong Cake

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Giant Ding Dong Cake

Ingredients for Cake
1 cup butter, softened
3 cups packed brown sugar
4 large eggs
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cups sour cream
1-1/3 cups boiling water

Ingredients for Filling
1/4 cup all-purpose flour
1 cup milk
1/2 cup shortening
1/2 cup butter, room temp.
1 cup powdered sugar
2 teaspoons vanilla extract

Ingredients for Dark Chocolate Ganche
9 ounces bittersweet chocolate, chopped
1 cup heavy cream


1. Preheat oven to 350 degrees F. Grease and flour three 9-in. round baking pans or line with parchment paper and also grease.

2. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

3. In another bowl, whisk flour, cocoa powder, baking soda, and salt. 

4. Once combined add to creamed mixture. Add sour cream and beat well after each addition. Stir in water until blended.

5. Transfer to three prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans for 10 minutes and then remove to wire racks to cool completely. Using a serrated knife, cut down the tops of any cakes that are too rounded on top. You want them to stack evenly. Set aside.

6. To make the cream filling, whisk together the flour and milk. Cook over medium heat, stirring constantly for about two minutes until thickened. Set aside to cool completely. 

7. Once the flour and milk mixture has cooled, beat the 1/2 cup shortening, butter, sugar and vanilla on high speed for about two minutes until light and fluffy. Add the milk mixture and continue to beat for 2 more minutes. Set aside.

8. To make the ganache place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat and bring to a slight boil. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Set aside.

9. Place your first cake on your serving platter and using a tiny amount of chocolate ganache spread a couple thin lines around the edge. Just a tiny amount! You need it for the top. Now take your second cake and using either a small 4" cake round or a cookie cutter or a knife, cut the center of the cake out and set aside (or eat). Place this cut cake on top of the first layer. 

10. Spoon all the cream mixture into the center of the cake and spread another tiny amount of ganache around the top edge of this layer then top with third cake layer.

11. Cover the entire cake with ganache and make a swirl pattern with an offset spatula on the top so it looks like a real Ding Dong. Serve or refrigerate until ready to serve.