Introduction

Enjoy the nostalgic taste of homemade Ding Dongs with this recipe featuring a rich chocolate cake, fluffy marshmallow filling, and a smooth chocolate coating. These treats are perfect for satisfying your sweet tooth with a delightful combination of textures and flavors.

A stack of seven round chocolate cakes covered in smooth milk chocolate is arranged on a white sheet on a wire rack. Six whole cakes make up the base and middle layers, each with a glossy chocolate coating. One cake is cut in half and placed on top, showing three layers inside: a dark brown spongy chocolate cake layer on the top and bottom with a thick, white creamy filling in the center. Sprigs of small white flowers are placed around the cakes for decoration. The scene is set on a white marbled surface with scattered chocolate shavings and a small silver baking cup nearby. The background is soft and blurred with white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup Dutch process cocoa powder (sifted)
1 cup boiling water
1¾ cups all purpose flour
1½ cups granulated sugar
2½ teaspoons baking powder
¾ teaspoon salt
2 large eggs (room temperature)
¾ cup whole milk
½ cup vegetable oil
1¾ teaspoons vanilla extract
2 large egg whites
⅔ cup granulated sugar
8 teaspoons water
4 cups melted or tempered chocolate

Instructions

Step 1: Preheat your oven to 350℉ and spray your cake molds or pans with baking spray. Set aside.
Step 2: In a small bowl, whisk together the sifted cocoa powder and boiling water until smooth. Set aside to cool slightly.
Step 3: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Step 4: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Whisk until the mixture is smooth and combined.
Step 5: Stir the cocoa and water mixture into the batter until fully incorporated.
Step 6: Spoon the batter into the prepared molds, filling each about two-thirds full.
Step 7: Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: To make the marshmallow filling, beat the 2 egg whites in a clean bowl until stiff peaks form.
Step 9: In a small saucepan, combine the granulated sugar and water. Cook over medium-low heat, stirring gently until the sugar dissolves completely.
Step 10: Stop stirring and brush down the sides of the saucepan with a pastry brush dipped in water to prevent crystallization. Continue cooking the sugar syrup until it reaches 246℉–250℉.
Step 11: With your mixer running, slowly pour the hot sugar syrup into the beaten egg whites. Continue beating until the mixture cools and becomes glossy.
Step 12: Once the cakes have cooled, level them and use a cupcake corer or spoon to core out the center of each cake.
Step 13: Fill a piping bag with the marshmallow filling and pipe it into each cored cake cavity.
Step 14: Place the cut-out cake pieces back on top to form a lid.
Step 15: Dip the bottom of each filled cake into the melted or tempered chocolate, then set them on a parchment-lined sheet pan to allow the chocolate to set.
Step 16: Place the coated cakes on a wire cooling rack until the chocolate is fully set and firm.

Tips & Variations

Use a kitchen thermometer to ensure the sugar syrup reaches the correct temperature for the marshmallow filling’s perfect consistency.
For a flavored twist, add a teaspoon of peppermint or orange extract to the marshmallow filling.
Substitute vegetable oil with melted butter for a richer cake flavor.

Storage

Store the assembled cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, but bring to room temperature before serving. Avoid freezing as it may affect the texture of the marshmallow filling and chocolate coating.

How to Serve

A stack of six chocolate-covered round cakes is displayed on a white plate with a wire stand, placed on a white marbled surface. Five whole cakes form the base layer, all coated in smooth, glossy milk chocolate. On top, a single cake is cut in half to show its inside, revealing a dark brown chocolate cake layer surrounding a white fluffy cream center. Small white flowers are gently placed around the cakes as decoration, and chocolate shavings scatter on the surface nearby. The background is softly blurred, with a glass and a tall bottle faintly visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch process cocoa?

Yes, but Dutch process cocoa provides a smoother, less acidic flavor and better color. If using natural cocoa powder, the cake’s texture and taste may slightly differ.

How do I temper chocolate for the coating?

Tempering involves melting chocolate carefully and cooling it to stabilize the cocoa butter crystals, which gives a shiny finish and a firm snap. You can do this by melting two-thirds of the chocolate, stirring, then adding the remaining chopped chocolate to cool it down while stirring continuously.