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This version of the Hostess Ding Dong Cake recipe is a gluten free rich, decadent brownie cake, with a creamy filling and smooth chocolate ganache spread over the top! So easy, you’ll love it!
Ingredients:
For the cake:
- 1 package Extra White Gold Brownie Mix
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:
- 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.
- Prepare and bake brownie as directed on the bag. Bake in oven for 18-20 minutes. Remove and allow to cool completely!
For the cream filling:
- 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:
- 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:
- Layer the cooled cake with all of the cream filling. Spread evenly. Refrigerate for 2 hours.
- After two hours, 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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