If you love the iconic Hostess Ding Dongs, you will swoon for this over-the-top dessert. Instead of a single serving experience, this is a full-size cake that has major wow factor. Between thick layers of moist chocolate cake is a decadent creme filling that tastes just like the original. The entire cake is then draped in a rich layer of shiny chocolate ganache. The dessert tastes familiar but better than the store-bought version and will be a hit at any gathering.
- For the Chocolate Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 6 tablespoons unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups lukewarm water
- 3/4 cup vegetable oil
- 2 tablespoons white vinegar
- 1 teaspoon vanilla extract
- For the Creme Filling:
- 2 cups powdered sugar (divided)
- 1/2 cup solid vegetable shortening
- 1/4 cup butter (softened)
- 1 pinch salt
- 1 teaspoon meringue powder
- 1 1/2 tablespoons water
- 1/2 teaspoon vanilla extract
- For the Chocolate Ganache:
- 2 cups semisweet chocolate chips
- 1 1/2 cups heavy whipping cream
- 2 tablespoons light corn syrup
Gather the ingredients. Heat oven to 375 F. Grease and flour two 8-inch round cake pans and set aside.
To make the cake, sift together the flour, sugar, cocoa powder, baking soda, and salt into the bowl of an electric mixer.
Add the water, oil, white vinegar, and vanilla extract. Beat until well blended. Note: the mixture will be on the thin side.
Pour the batter into the prepared pans. Bake for about 30 minutes or until a tester inserted in the center comes out clean.
Remove the pans from oven and place on wire racks to cool for 10 minutes. Turn out of pan and cool completely before filling and frosting.
Prepare the creme filling. In a stand mixer, beat 1 1/2 cups of the powdered sugar, shortening, butter, and salt until smooth and fluffy.
In a separate bowl, combine the remaining 1/2 cup powdered sugar, meringue powder, water, and vanilla extract. Stir with a fork.
Add the meringue powder mixture to the mixture in the stand mixer. Beat 5 minutes or until light and fluffy.
Place one of the chocolate cake layers on a cake stand or serving platter. Top with the creme filling and spread all the way to the edges. Top with the other cake layer. Chill until ready to top with ganache.
Prepare the ganache. In a microwave-safe bowl, heat the chocolate chips, heavy cream, and corn syrup in 30-second intervals. Stir after each interval until the chocolate chips are completely melted and the ganache is smooth.
Pour the ganache over the cake, allowing it to coat the top and drip down the sides. There will be enough ganache to repeat this process up to three or four times. Allow each layer to cool and set slightly before pouring on the next layer. This will allow for a thick coating of ganache to cover the entire cake. Clean up any excess chocolate with a paper towel. Allow the cake to firm and set in the refrigerator before serving.
Slice and serve.