Slice with a hot knife for clean cuts.
Store covered in the fridge for up to 4 days.
Bring to room temperature before serving for the best texture.
Variations
Cupcake Style: Make the recipe into cupcakes and pipe the filling inside.
Extra Chocolatey: Add mini chocolate chips to the cream filling.
Holiday Twist: Flavor the filling with peppermint extract for a festive version.
FAQ
Q: Can I make this cake ahead of time?
Yes! You can bake the cake layers and make the filling a day in advance. Assemble and add ganache the day of serving.
Q: Do I have to use coffee in the cake batter?
No. The coffee enhances the chocolate flavor but doesn’t make the cake taste like coffee. You can substitute with hot water if preferred.
Q: Can I freeze Ding Dong Cake?
Yes, wrap slices individually in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
