Ding Dong Cake
A delightful dessert with layers of moist chocolate cake, fluffy marshmallows, and a smooth chocolate ganache that's perfect for gatherings.
Servings: 12 servings
Calories: 350kcal
Ingredients
For the Cake
- 1 box chocolate cake mix The foundation of our rich, chocolatey masterpiece.
- 1 cup water Helps to blend the flavors.
- 1/2 cup vegetable oil Adds moisture and a tender crumb.
- 3 large eggs Binding agent for cake structure.
- 1 cup sour cream Elevates moisture with a subtle tang.
- 1 cup mini marshmallows Adds sweetness and whimsy.
- 1 cup chocolate chips Intensifies the chocolate flavor.
For the Ganache
- 1/2 cup heavy cream Creates the smoothest ganache.
- 1 teaspoon vanilla extract Enhances the overall flavor.
Instructions
Preparation
- Preheat the 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 smooth.
- Fold in the sour cream until well combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
- Allow cakes to cool in pans for 10 minutes before transferring to a wire rack.
Ganache Preparation
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Remove from heat and add chocolate chips, stirring until melted and smooth.
- Stir in the vanilla extract.
Assembly
- Place one cake layer on a serving plate and spread a layer of mini marshmallows over the top.
- Pour half of the chocolate ganache over the marshmallows.
- Place the second cake layer on top.
- Spread the remaining ganache over the top and sides of the cake.
- Allow to set before slicing.
Notes
For best texture, avoid overmixing the batter after adding sour cream. Use room temperature ingredients for better incorporation.