Copycat Hostess Ding Dong Cake

This copycat Ding Dong Cake is easy to make. For this recipe you'll need our cup to cup All purpose flour.
This delicious gluten free cake recipe is perfect for weekends, holidays, potlucks, BBQs or anytime you need a sweet treat.

Ingredients:

For the cake:

  • 1/2 cup chocolate chips
  • 1/3 cup oil
  • 2 eggs
  • 1/3 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 cup Extra White Gold All Purpose Flour

For the cream filling:

  • 5 oz. Vanilla  instant pudding mix (like Jell-O)
  • 2 cups heavy whipping cream
  • 1/2 cup milk

For the ganache:

  • 1 cup semi-sweet chocolate morsels
  • 3/4 cup heavy whipping cream
  • 1 teaspoon butter

Instructions

For the cake:

  1. Spray one 9-inch cake pan with baking spray. Line the sides of the pan with parchment paper stripes. Set aside. Preheat oven to 350°F.
  2. In a medium sized bowl (safe for the microwave) combine the chocolate with oil. Heat for 1 minute. Remove from the microwave and stir until smooth (you may need to heat for another 15-30 seconds). Remove and allow to cool.
  3. Mix in the sugar, eggs. In a second bowl, blend flour and baking powder. Mix flour mixture with the egg mixture until well combined.
  4. Pour the batter into the pan and bake for 15-20 minutes or until set. Cool completely.

For the cream filling:

  1. Beat the cold whipping cream, milk and the pudding mix until medium-stiff peaks are formed.( Just stiff enough to stand up firmly but with a slight curl at the tip). About 3-4 minutes.

For the ganache:

  1. In a glass bowl (safe for the microwave) combine semi sweet chocolate with heavy cream. Heat for 1 minute. Remove from microwave and stir in the butter until smooth (you may need to heat for another 15-30 seconds). Do not over heat. Set aside. 

To assemble:

  1. Layer the cooled cake with all of the cream filling. Spread evenly. Refrigerate for one hour.
  2. Pour slowly the ganache over the cake, using an offset spatula or a teaspoon to help cover the top. Allow to set, about 15 minutes. Keep in the fridge before serving. Transfer the cake to a cake plater and remove the parchment stripes. Slice and enjoy!

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