Ding Dong Cake
A deliciously indulgent dessert combining rich chocolate flavors with nostalgic mini marshmallows, perfect for any occasion.
Servings: 12 servings
Calories: 350kcal
Ingredients
For the cake
- 1 box chocolate cake mix Use a quality brand for the best flavor.
- 1 cup water Room temperature.
- 1/2 cup vegetable oil Can substitute with melted butter.
- 3 large eggs Best if at room temperature.
- 1 cup sour cream Adds creaminess and moisture to the cake.
For the filling and ganache
- 1 cup mini marshmallows For layering between the cake.
- 1 cup chocolate chips Semi-sweet or dark chocolate works well.
- 1/2 cup heavy cream For the ganache.
- 1 teaspoon vanilla extract To enhance the chocolate flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together the chocolate cake mix, water, vegetable oil, and eggs until the batter is smooth.
- Fold in the sour cream until well combined.
Baking
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Ganache Preparation
- Heat heavy cream in a small saucepan over medium heat until it simmers. Remove from heat.
- Add chocolate chips and stir until melted and smooth. Stir in vanilla extract.
Assembling the Cake
- Place one cake layer on a serving plate and spread mini marshmallows over the top.
- Pour half of the ganache over the marshmallows and place the second cake layer on top.
- Spread the remaining ganache over the top and sides of the cake. Let set before slicing.
Notes
For a thicker ganache, let it cool in the refrigerator before using. Add crushed nuts or chocolate shavings for extra texture.