This is as much fun to eat as it is to say! A delicious chocolate cake recipe that’s perfect for weekends, holidays, potlucks, BBQs or anytime you need a chocolate fix.

Try my Funfetti Bundt Cake recipe too!

Most of us remember what a treat it was to get Hostess treats growing up. Sweet little packages of cupcakes, cakes and pies! This is a take on the Hostess Ding Dong Snack Cakes! You are in for the ultimate chocolate treat with this one! So perfect for surprising your family and friends during Holidays and parties.

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A Ding Dong Cake is a play on the popular Hostess Ding Dong Snack Cakes that consist of a moist chocolate cake with a creamy filling inside and covered with a chocolate ganache. This dessert is loved by all. Perfect for your next upcoming party!

Let’s take a look at the ingredients you’ll need to make this decadent cake at home. See the recipe card located at the bottom of the post for full details and instructions.

Your cake batter will be very thick, divide into two parts for your cake pans.

Transfer half of the cake batter into two generously greased cake pans and use a spoon to spread to edges of pan. Bake for 25-30 minutes or until a toothpick comes out clean from centers. Remove from oven and let cool for 30 minutes. Right when you remove cakes from oven, take a plastic knife and run around edges to loosen cake. I find this helps cakes to flip when cooled a little nicer.

Flip cakes onto a large piece of parchment paper right side up.

I take a long serrated knife to cut off top of one of the cakes so that the bottom layer is completely flat without any slight rise in the center. Snack on the piece that you cut off, it’s delicious.

You are going to LOVE this creamy sweet filling. I used my hand mixer to beat 2 sticks of softened salted butter, vanilla and two 7 ounce jars of marshmallow cream until creamy and well combined. Take a little taste, it’s smooth and perfectly sweet without being too sweet.

Spread filling over bottom cake layer that you cut the top layer off. Leave a small 1/4-1/2 inch border around edges, so that when you put the top cake layer on top, the filling won’t fall over the edge.

Carefully place second cake on top of filling layer.

I like to set up a double boiler, meaning you boil water in a sauce pan then reduce the heat to medium-low, place a heat proof bowl over the top of the water and add your chocolate. Stir until melted. Slowly stir in the heavy cream and corn syrup until smooth. I also like to let my ganache cool for 10-15 minutes so it thickens slightly before pouring over my cake. This will prevent the chocolate from running over the edges too quick. You want a nice controlled pour with the ganache just the right thickness. Be patient and let it cool for a good 15 minutes, stirring often to keep it smooth.

When the chocolate ganache is at the right consistency (not too thin, not too thick) carefully pour in small amounts to start. I take a spoon to help cover the top and push some of the chocolate over the edges to get the look in the finished photos. By pouring small amounts of ganache at a time, it’s easiest to achieve the dripping chocolate on the sides look.

Serve the cake in slices on individual plates with some fresh whipped cream, ice cream and even the leftover chocolate ganache you have left. Warm ganache in microwave as needed. It’s nice to drizzle over individual slices if desired.

Cover your leftover cake with foil or plastic wrap in the refrigerator for 3-5 days.

If you’d like to freeze your cake, wrap individual slices in plastic wrap and place into a Ziplock bag or airtight tupperware container for a couple of months in the freezer. Thaw to room temperature before enjoying.

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