This Ding Dong Cake is a rich, chocolate layer cake filled with a soft, silky cream filling and topped with luxurious chocolate ganache that's perfect for chocolate lovers and dessert lovers alike. Moist chocolate cake layers made with oil, sour cream, and coffee give depth and tenderness, while the classic ermine (boiled milk) filling adds a light, creamy contrast. Finished with a smooth ganache that drips down the sides, this cake feels both nostalgic and indulgent - perfect for birthdays, celebrations, or anytime you want an impressive dessert. Don't be intimidated by the steps - with a little patience, the results are worth every bite.

chocolate ding dong cake sliced open on a white plate on a light pink surface with a white stripped linen. — Soft chocolate layers hugging a billowy creamy center — yes, please.

For this Ding Dong Cake, we are going to take my all-time favorite chocolate cake recipe and fill it with Ermine Frosting (also known as boiled milk frosting) and finally drizzle chocolate ganache all over the cake. You end up with a moist cake, super soft and fluffy cream filling, and a decadent chocolate shell. All reminiscent of the snack we all knew and loved as a kid, a hostess ding dong or hostess cupcakes.

This cake is rich in chocolate flavor but not overly sweet, the cream filling is a perfect pairing to the chocolate ganache. While this is not super simple to make, I would suggest my sour cream chocolate cake if you are a beginner, this ding dong cake is not hard to make but it requires some time and patience. Especially when it comes to the cream filling and chocolate ganache topping. But it is so worth it!

chocolate ding dong layer cake on a white plate on a light pink surface with a white stripped linen.

Chocolate + Cream: Ding Dong Cake Ingredients

Chocolate cake layers: Moist and tender thanks to vegetable oil, sour cream, milk, and hot coffee - the coffee deepens the chocolate flavor without making it taste like coffee. Trust me I've tested 100's of chocolate cakes!
Ermine (cream) filling: Made with flour, milk, sugar, and butter, this cooked filling is silky, light, and classic - not overly sweet, and perfect between rich cake layers.
Chocolate ganache: A glossy, rich chocolate topping made with heavy cream and good-quality dark chocolate, finished with a touch of syrup for shine.

ingredients for chocolate ding dong cake in small bowls on a sheet pan.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Layers, Cream, Ganache - Here's How It Comes Together

wet ingredients for chocolate cake in a bowl then whisked together on a light pink surface with a white stripped linen. — Combine the sugar, eggs, vanilla, oil, sour cream, and milk mix until fully combined.

cake dry ingredients sifted into wet ingredients in a glass bowl on a light pink surface with a stripped linen. — Sift in the flour, cocoa powder, baking soda, salt, and baking powder.

chocolate cake batter in a glass bowl with coffee added on a light pink surface with a white stripped linen. — Add in the hot coffee and mix until evenly combined.

chocolate cake before and after baking on a light pink surface. — Pour evenly into prepared pans and bake. Cool on a wire rack.

chocolate ganache in a bowl and ermine frosting in a metal bowl on a light pink surface with a white stripped linen. — Prepare chocolate ganache and cream filling.

Check out this detailed post on how to make ermine frosting.

ding dong cake frosted on a light pink surface with a white stripped linen. — Pipe ermine frosting on to one cake layer then place the second cake layer on top.

ding dong cake frosted with chocolate ganache with a spatula. — Pour ⅓-1/2 of the chocolate ganache on top of the cake and spread into an even layer. Then place in the freezer to harden.

chocolate ganache poured and spread on top of a chocolate cake. — Spread chocolate ganache on top and let drizzle down the sides. Freeze again to set.

chocolate ganache dripping down ding dong cake on a white plate on a light pink surface with a white stripped linen.

slice of chocolate ding dong cake on a white plate on a light pink surface with some forks.

What I'd Tell You If We Were Baking Together

Don't cut corners on the instructions, if it says room temperature butter then make sure it is at room temperature not too cold or too soft. I have tried cutting corners in my test kitchen and its just not worth it.
Take your time when baking. Rushing will cause the most mistakes in baking.
Let the ermine frosting pudding really cool down before you make the cream filling, I tried rushing it and it did not work out!
You want a thick but pourable chocolate ganache so once it is all mixed together let it set up to thicken. Sometimes if it is hot I put the chocolate ganache in the freezer for 5 minutes at a time then re-whisk until the desired consistency is reached.
Store the cake in the refrigerator in an airtight container to keep it fresh but let the cake sit for 15 minutes at room temperature before enjoying a slice, I have found that gives the cake time to relax before enjoying!

slice of ding dong cake half eaten on a white plate on a light pink surface.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

Ultimate Chocolate Ding Dong Cake (Creamy & Ganache-Topped)

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Print Recipe

Total Time: 3 Hours 5 Minutes
Yield: 10-12 Slices 1x

Instructions

*Prepare the pudding for the Ermine filling first, steps 1-2 so it cools while the cakes are baking and cooling.*

Chocolate Cake

Preheat oven to 350F/180C and grease two 8-inch round pans. Set aside.
In the bowl of an electric mixer or large bowl with a whisk combine the sugar, eggs, vanilla, oil, sour cream, and milk mix until fully combined. Place a fine mesh metal sieve on top and sift in the flour, cocoa powder, baking soda, salt, and baking powder. Mix to just combine.
Add in the hot coffee and mix until evenly combined. The cake batter will be very thin. Pour evenly into prepared pans.
Bake for 25-30 minutes or until a toothpick inserted comes out clean/ only moist crumbs, no wet batter. Set cakes on a wire rack to cool completely.
While cakes are cooling prepare chocolate frosting. When cakes are fully cooled begin frosting.

Ermine Filling

In a large pot over low to medium heat whisk together the granulated sugar and flour, making sure there are no flour lumps. Then slowly stream in the milk you want to whisk the whole time, the mixture should be smooth and slowly start to thicken. It's going to take a couple of minutes for the mixture to thicken. The mixture is ready when you can draw a line in the pan and it doesn't immediately cover itself.
Pour the pudding mixture into a heat-proof container, and place a piece of plastic wrap directly on top to prevent skin from forming and chill the pudding. The pudding must be cool just below room temperature before you can start using it in the butter.
In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld whisk mixer beat the butter until light and fluffy, scrape down the sides of the bowl to ensure all of the butter is light and fluffy. Then add the pudding mixture one tablespoon at a time mixing until fully combined and light and fluffy. Start on low speed and increase to medium-high once all of the pudding has been added. Scrape down the sides of the bowl, then add the vanilla bean paste and mix to combine. Once fully combined, I use a spatula to scrape the bowl and push out any air bubbles and then your ermine frosting is ready to be used. You can use a piping tip to create a design or you can spread it with a spoon, knife, or spatula.

Chocolate Ganache

When the cakes are cooled and Ermine filling is made prepare the ganache. To make ganache in a small saucepan heat heavy cream for 2-3 minutes. In a medium-sized bowl add in chocolate and pour heavy cream on top of chocolate and add the syrup. Let sit for 3 minutes then whisk until completely combined. The hot cream will melt the chocolate. Once combined set aside to thicken up for 10 minutes.
Place one cake on a serving platter/cake plate spread with Ermine frosting or pipe it on. Place the second cake layer on top and sort of press it down slightly to seal the cake. Pour ⅓-1/2 of the chocolate ganache on top of the cake and use a straight icing spatula for the sides and a small angled spatula for the top to cover the cake in an even layer of chocolate ganache. Place the cake in the freezer to harden up for 30 minutes. Then spread chocolate ganache on top and let drizzle down the sides. Place back in the freezer to harden up again for 15 minutes. Serve and store the cake in an airtight container in the refrigerator for up to 5 days. You can store it at room temperature if you live in a cool environment.