BLESS THIS MESS
Ding Dong Cake is a delicious dessert featuring moist chocolate cake layers filled with creamy vanilla filling and topped with a glossy chocolate ganache.
Preheat your oven to 350°F. Grease two nine-inch cake pans and line them with parchment paper. In a big bowl, mix softened butter and sugar until fluffy. Add eggs and vanilla, then stir well.
n another bowl, sift together flour, cocoa powder, baking soda, and salt. Gradually mix these dry ingredients into the wet mixture, alternating with 1 ½ cups of water. Stir until combined.
Pour the batter into the pans evenly. Bake for about 30 minutes until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cake bakes, whisk cold milk and flour in a saucepan. Heat it over medium heat, stirring constantly, until it thickens like pudding (about 5-7 minutes). Remove it from heat and let it cool.
In an electric mixer, cream together softened butter and sugar. Gradually add the cooled milk-flour mixture and beat until fluffy. Add vanilla and whip on high for 7-8 minutes.
Place chocolate chips in a heat-proof bowl. In a saucepan, heat heavy cream over medium heat until it bubbles. Pour it over the chocolate chips, stir until smooth, and add butter. Stir until shiny and smooth.
If needed, trim the cake tops to make them level. Place one cake layer on a platter. Spread the filling on top. Add the second cake layer on top of the filling.
Pour the warm chocolate ganache over the cake, ensuring it covers the top and sides. Allow it to set slightly. Use white icing to create loops or your desired design on the cake, like the classic Ding Dong look.