Try this Ding Dong Cake recipe, or contribute your own.
- 2 tsp. baking soda
- 1 tsp. vanilla
- 1 tsp. baking powder
- 1 3/4 c (210g) all-purpose flour
- 2 c (400g) granulated sugar
- 3/4 c (90g) good unsweetened cocoa powder
- 1 tsp. kosher salt
- 1 c (240g) buttermilk (room temperature)
- 1/2 c (112g) vegetable oil
- 2 extra-large eggs (room temperature)
- 2 tsp. mccormick pure vanilla extract
- 1 c 237g freshly brewed hot coffee (i use decaf)
- 5 tbsp. all-purpose flour
- 1 c whole milk
- 1 c (226g) butter
- 1 c (225g) granulated sugar
- 16 oz semi-sweet chocolate (chopped fine (can use milk
- 16 oz (2 cups) heavy cream (room temperature)
- Carbohydrate 6.09413332539684 g
- Cholesterol 982.416666660039 mg
- Fat 369.951836665209 g
- Fiber 0 g
- Protein 7.54678666118237 g
- Saturated Fat 234.227498332425 g
- Serving Size 1 1 recipe (1481g)
- Sodium 3922.61759982603 mg
- Sugar 6.09413332539684 g
- Trans Fat 25.9316719999255 g
- Calories 3318 calories
Step-by-step
- Ingredients : 2 tsp. baking soda, 1 tsp. vanilla, 1 tsp. baking powder, 1 3/4 c (210g) all-purpose flour, 2 c (400g) granulated sugar, 3/4 c (90g) good unsweetened cocoa powder, 1 tsp. kosher salt, 1 c (240g) buttermilk (room temperature), 1/2 c (112g) vegetable oil, 2 extra-large eggs (room temperature), 2 tsp. mccormick pure vanilla extract, 1 c 237g freshly brewed hot coffee (i use decaf), 5 tbsp. all-purpose flour, 1 c whole milk, 1 c (226g) butter, 1 c (225g) granulated sugar, 16 oz semi-sweet chocolate (chopped fine (can use milk, 16 oz (2 cups) heavy cream (room temperature)
Temperature Control for Emulsion Stability
Incorporating room-temperature buttermilk, eggs, and heavy cream prevents the butterfat from solidifying prematurely into irregular lumps. When mixing the batter, ensure the hot coffee is added gradually while whisking constantly to hydrate the cocoa solids without prematurely cooking the eggs. Whisking continuously at a moderate speed introduces microscopic air pockets that expand uniformly when exposed to the 350 degree Fahrenheit oven heat.
Balancing Richness Through Beverage Selection
Serving this exceptionally decadent dessert requires careful consideration of contrast, because the heavy chocolate glaze and buttercream filling easily coat the palate. Pouring unsweetened black espresso or a robust, acidic cold brew cuts directly through the dense fat content of the semi-sweet chocolate coating. Alternatively, sparkling water infused with a strip of lemon peel cleanses the tongue between bites by washing away residual dairy fats.
Evolution of the Commercial Inspiration
Confectioners modeled this home-baked adaptation after the iconic individually wrapped snack cakes introduced to American lunchboxes during the mid-twentieth century. Industrial bakers achieved stability and long shelf-life through chemical emulsifiers and hydrogenated oils, whereas home kitchens rely on fresh butter and high-fat cream to recreate that nostalgic flavor profile. Utilizing freshly brewed coffee instead of plain water acts as a flavor enhancer by releasing volatile compounds trapped within the cocoa powder.
