Giant Ding Dong Cake

Giant Ding Dong Cake

** If you want a quick version of this recipe simply use (2) chocolate Duncan Hines boxed cake mixes and reduce the water by 1/2 cup for each box and replace with coffee. Bake for 45-55 minutes if using one baking dish. **

Cake Ingredients

2 cups all-purpose flour

2 cups granulated sugar

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon kosher salt

2 large eggs, room temp.

1 cup buttermilk (or milk)

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup coffee

Cremé Filling Ingredients

14 oz marshmallow fluff

3/4 cup salted butter, room temperature (you can also use shortening)

3 ½ cups powdered sugar

2 1/2 tsp vanilla extract

3 tbsp whole milk, room temperature

1/8 tsp salt

Chocolate Ganache Ingredients

9 ounces quality Dark chocolate, finely chopped

1 cup (8 ounces; 240ml) heavy cream or heavy whipping cream

Directions

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 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 buttermilk and beat well. Stir in coffee 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, beat together all ingredients until creamy.

7. 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.