Ding Dongs disappeared from my local store’s shelves for a stretch a few years back, which forced me to figure out how to make something close enough at home, and I ended up liking my version more than the original once I got the ratios right.
Why You’ll Love This Recipe
- A homemade version of the classic snack cake, in full cake form instead of individual portions
- Rich chocolate cake with a creamy filling and a glossy chocolate topping
- Great for a potluck since it slices into clean squares
Ingredients You’ll Need
| Ingredient | Quantity | Notes & Substitutions |
|---|---|---|
| Chocolate cake mix | 1 box | Or a homemade chocolate cake batter |
| Marshmallow fluff | 1 cup | For the filling |
| Butter, softened | 1/2 cup | Divided between filling and ganache |
| Powdered sugar | 1 cup | For the filling |
| Semisweet chocolate chips | 1 1/2 cups | For the ganache topping |
| Heavy cream | 3/4 cup | For the ganache |
Pro tip: let the cake cool completely before adding the filling layer. Warm cake melts the filling and makes it slide instead of holding a distinct layer.
Kitchen Tools & Equipment
- A 9×13 inch baking pan
- A hand mixer for the filling
Step by Step Instructions
Step 1: Prep the Ingredients
Bake the chocolate cake according to package directions in a 9×13 inch pan. Let cool completely.
Step 2: Start the Filling
Beat marshmallow fluff, half the butter, and powdered sugar together until smooth and fluffy.
Step 3: Add Layers of Flavor
Spread the filling evenly over the cooled cake.
Step 4: Bring It All Together
Heat cream until just simmering, then pour over chocolate chips and remaining butter, whisking until smooth to make the ganache.
Step 5: Serve and Enjoy!
Pour the ganache over the filling layer, spreading evenly. Chill until set, about 1 hour, before slicing.
Expert Tips & Common Mistakes to Avoid
Tips:
- Make sure the cake is fully cool before adding any layers, or everything will slide.
- Let the ganache cool for a few minutes before pouring so it’s thick enough to sit on top rather than soaking in.
Mistakes:
- Rushing the cooling steps between layers, which causes everything to blend together instead of staying distinct.
- Pouring the ganache while too hot, which can melt the filling layer underneath.
Recipe Variations & Customizations
- Add a layer of chopped nuts between the filling and ganache for texture.
- Use a vanilla cake base for a different flavor combination.
What to Serve With This Dish
This pairs well with a scoop of ice cream, or alongside iced coffee to cut the sweetness.
This pairs well with gooey butter cake on a dessert table full of nostalgic bakes. Given the marshmallow filling and ganache here, the American Heart Association is a helpful reference for keeping an eye on overall added sugar.
How to Store & Reheat Leftovers
Storage: store covered in the fridge for up to 5 days.
Reheating: not necessary, this is served chilled or at room temperature.
Freezing: freeze individual squares, wrapped well, for up to 2 months.
FAQs About This Recipe
Can I make this ahead of time?
Yes, this actually benefits from a day of chilling in the fridge before serving, which helps all the layers set properly.
What if I don’t have marshmallow fluff?
A whipped combination of powdered sugar and a bit of milk can work in a pinch, though the texture won’t be quite as light.
Final Thoughts
This has genuinely replaced the store bought version in our house at this point, which wasn’t the outcome I expected when I first started experimenting.
Save this one for your next potluck or snack cake craving.
