Ding Dong Cake
A delightful combination of rich chocolate flavor and fluffy marshmallow goodness, perfect for any occasion.
Servings: 12 servings
Calories: 375kcal
Ingredients
Cake Ingredients
- 1 box chocolate cake mix Foundation for rich and moist cake layers.
- 1 cup water Essential for hydrating the cake mix.
- ½ cup vegetable oil Adds moisture and softness.
- 3 large eggs Provides structure and richness.
- 1 cup sour cream Enhances moisture and depth of flavor.
- 1 cup mini marshmallows Creates a delightful surprise inside the cake.
- 1 cup chocolate chips Enhances the chocolate experience.
- ½ cup heavy cream Essential for the ganache.
- 1 teaspoon vanilla extract Rounds out the flavors.
Instructions
Baking the Cake
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix until smooth.
- Gently fold in the sour cream until fully blended into the batter.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Preparing the Ganache
- In a small saucepan, heat the heavy cream over medium heat until simmering, then remove from heat.
- Stir in the chocolate chips until melted and smooth, then add the vanilla extract.
Assembling the Cake
- Place one cake layer on a serving plate and spread mini marshmallows on top.
- Drizzle half of the ganache over the marshmallows.
- Top with the second cake layer and pour the remaining ganache over the top and sides of the cake.
- Allow the ganache to set before slicing.
Notes
Ensure the cakes are fully cooled before assembling. Chill the ganache if too runny. For decoration, consider adding extra mini marshmallows on top.