Ding Dong Cake – Rich Chocolate Layers with a Creamy Surprise Inside!

This Ding Dong Cake is a heavenly remake of the beloved snack cake — only better. With ultra-moist chocolate layers, a fluffy cream cheese filling, and silky ganache topping, it’s a crowd-favorite dessert that never fails to impress.

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 Ingredients

For the Cake:

• 1 box chocolate cake mix (any brand)

• Ingredients listed on the box (usually 3 eggs, 1/2 cup oil, and 1¼ cup water)

For the Cream Filling:

• 1 package (8 oz / 225g) cream cheese, softened

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• 1 cup powdered sugar

• 1 container (8 oz) whipped topping (like Cool Whip) or homemade whipped cream

For the Ganache:

• 1½ cups semi-sweet chocolate chips

• ¾ cup heavy cream

 Equipment

• Two 9-inch round cake pans

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• Mixer (hand or stand)

• Spatula

• Small saucepan for ganache

 Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C).

2. Prepare cake mix according to box instructions.

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3. Divide batter evenly between 2 greased 9-inch round pans.

4. Bake 25–30 minutes or until a toothpick comes out clean.

5. Let cool completely.

2. Make the Filling

1. Beat cream cheese until smooth.

2. Add powdered sugar and beat until creamy.

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3. Fold in whipped topping gently until light and fluffy.

4. Chill for 15–30 minutes before using.

3. Prepare the Ganache

1. In a saucepan, heat heavy cream over medium heat until just starting to boil.

2. Remove from heat and pour over chocolate chips in a bowl.

3. Let sit 1 minute, then stir until smooth and glossy.

4. Cool for 10–15 minutes to thicken slightly.

4. Assemble the Cake

1. Place one cake layer on a serving plate.

2. Spread cream filling evenly across the top.

3. Add second cake layer and gently press.

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4. Pour cooled ganache over the top, allowing it to drip down the sides.

5. Chill cake for 30 minutes before serving.

 Time & Yield

• Prep time: 15 minutes

• Bake time: 30 minutes

• Cool time: 45 minutes

• Serves: 10–12 slices

 Tips & Variations

• Add 1 tsp vanilla extract to the filling for extra flavor.

• For deeper chocolate taste, use devil’s food cake mix.

• Store-bought ganache can be used in a pinch, but homemade is best.

• Make cupcakes using the same batter and inject the filling!

 Storage & Freezing

• Refrigerate: Covered for up to 4 days.

• Freeze: Wrap slices individually and freeze for up to 2 months. Thaw before serving.

 FAQ

Can I use homemade chocolate cake instead of boxed?

Yes, feel free to use your favorite recipe — just make two 9-inch layers.

Can I replace Cool Whip?

Absolutely. Use homemade whipped cream (whipped heavy cream + a little powdered sugar).

Can I make this ahead of time?

Yes. Assemble the day before and refrigerate overnight. Add ganache just before serving if you prefer it shiny.

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