Step-by-Step Instructions
Step 1: Bake the Cake
Preheat your oven according to the cake mix instructions.
Prepare the batter by mixing it with eggs, oil, and water as directed. Pour into greased round cake pans and bake per package directions. Once baked, let the cakes cool completely on a wire rack.
Step 2: Prepare the Marshmallow Filling
In a bowl, whisk together marshmallow fluff, cornstarch, and ¼ cup water until smooth. Set aside.
Step 3: Make the Whipped Cream
In another bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Step 4: Combine the Fillings
Fold the marshmallow mixture into the whipped cream until smooth and fluffy.
Step 5: Assemble the Cake
Slice the cooled cake horizontally to create two layers. Spread the marshmallow filling evenly over the bottom layer, then place the second layer on top.
Step 6: Make the Ganache
In a small saucepan or microwave-safe bowl, melt chocolate chips and butter together until smooth and glossy. Let cool slightly before pouring.
Step 7: Pour and Chill
Pour the chocolate ganache over the top of the cake, letting it drip down the sides for that irresistible finish. Chill for at least 1 hour to set before slicing.
What to Serve With This Cake
This dreamy cake pairs perfectly with:
- A scoop of vanilla ice cream 🍨
- A drizzle of chocolate syrup or caramel sauce
- A steaming cup of coffee or cold glass of milk
Tips for Success
- Cool completely before layering: Warm cake will melt the filling.
- Chill before serving: This cake tastes best when the filling sets a bit in the fridge.
- Use high-quality chocolate chips: It makes a big difference in the ganache flavor.
- Slice with a warm knife: Run it under hot water for clean, smooth cuts.
Storage Instructions
- Refrigerator: Store covered for up to 4 days.
- Freezer: Freeze slices for up to 2 months; thaw in the fridge overnight.
- Make-ahead: You can bake the cake layers a day in advance and assemble later.
General Information
- Prep time: 20 minutes
- Cook time: 30 minutes
- Chill time: 1 hour
- Total time: 1 hour 50 minutes
- Serves: 10–12
Frequently Asked Questions
Q: Can I use homemade chocolate cake instead of a mix?
A: Definitely! Any moist chocolate cake recipe works beautifully here.
Q: Can I use Cool Whip instead of homemade whipped cream?
A: Yes — just gently fold in about 2 cups of thawed Cool Whip in place of the whipped heavy cream.
Q: How do I keep the filling from spilling out?
A: Chill the filling for 10–15 minutes before spreading; it will firm up nicely.
Conclusion
This Chocolate Ding Dong Cake is a total showstopper — rich, fluffy, and dripping with nostalgia. It’s the perfect blend of creamy filling, soft chocolate cake, and glossy ganache. Whether you’re making it for a birthday, a potluck, or just because, it’s guaranteed to disappear fast!
If you loved this, don’t miss my other chocolate favorites like Triple Fudge Brownie Cake or No-Bake Chocolate Cream Pie — both are equally swoon-worthy. 🍫
Interactive Element
Tried this recipe? I’d love to see it!
📸 Share your cake photos on Pinterest or tag me — I can’t wait to see your delicious creations.
⭐ And don’t forget to leave a review below — your feedback helps others find their next favorite dessert!
Nutritional Information (approx. per serving)
- Calories: 465
- Fat: 28g
- Carbohydrates: 50g
- Protein: 5g
- Sugar: 38g
Would you like me to add a mini “Ding Dong Cupcake” variation section (perfect for parties or portion control)? I can include that next!
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