With the nostalgic flavors of your favorite kids snack, this Ding Dong Cake takes it to a whole new level. Chocolate cake, a cream topping all covered with a silky ganache.
Preheat the oven to 350°F. Spray a 9x13 baking dish with baking spray, set aside.
Place the chocolate chips in a medium-sized bowl. Warm the milk in the microwave until it reaches 180-190°F, watch it carefully. Pour hot milk over the chocolate chips and let it sit for 5 minutes.
Whisk until combined. Add the sour cream and whisk until smooth, set aside.
In a medium-sized bowl, stir together the flour, cocoa powder, baking soda, and salt.
In a large bowl with an electric hand mixer, mix the brown sugar with the oil until combined.
Add the vanilla and eggs one at a time until incorporated.
Add half of the dry mixture, mix to combine.
Add half of the chocolate/sour cream mixture, mix to combine. Repeat with the remaining dry and wet ingredients.
Pour cake batter into the prepared baking dish. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Let cool completely.
While the cake is cooling, make the filling. Add the milk and flour to a small saucepan, whisk to combine. Place over medium heat and cook, stirring constantly until thickened to a paste. Let this mixture cool to room temperature.
Add the butter and shortening to a large bowl, whip with an electric hand mixer until combined. Add the powdered sugar a little at a time until fully mixed in, the mixture will be thick.
Add the cooled milk/flour paste and vanilla to the bowl. Stir it in until incorporated and then whip it for 3 minutes on medium-high speed until it resembles a whipped cream-like consistency. Smooth this over the cooled cake. Place the cake into the fridge while you assemble the ganache topping.
Place the chocolate chips into a medium-sized bowl. Warm the heavy cream in the microwave until it reaches 180-190°F, watch it carefully. Pour the hot cream over the chocolate chips. Wait 5 minutes and whisk until smooth. Let this mixture stand for 10 minutes to cool slightly.
Pour the ganache over the top of the cake, there may be a little bit leftover depending on how deep your pan is.
Place the cake back into the fridge, uncovered, for 45 minutes to set. Slice and serve.
Notes
You can use a boxed cake mix if you like, but I highly suggest using the homemade recipe provided.
The flavors work really well together and the cream topping is the star of the show that balances everything out.
If you do not want to make your own homemade ganache you can melt a container of chocolate frosting and pour over the top instead.
This can be frozen, see my tips above.
We like to use shortening in the topping recipe, butter can be used but will not give the same creamy consistency.