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Homemade Ding Dong$

Homemade Ding Dong$

These homemade Ding Dong$ are a copy-cat version of the Hostess treat. They're mini chocolate cakes filled with fresh whipped cream and coated in a delicious chocolate ganache glaze.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 12

Equipment

Ingredients

For the Chocolate Cake

  • 1 box chocolate cake mix see notes
  • 1 cup milk
  • 4 eggs
  • 1/2 cup oil

For the Whipped Cream Filling

  • 1 cup heavy cream
  • 3 tablespoons powdered monk fruit sugar
  • 1 packet Whip It or substitute any whipped cream stabilizer
  • 1/2 teaspoon vanilla extract

For the Chocolate Ganache Glaze Coating

  • 1/2 cup Dutch process cocoa powder
  • 1/2 cup refined coconut oil melted
  • 3 cups powdered monk fruit sugar
  • Pinch of salt
  • 1/2 cup warm water

Instructions

Preheat oven to 300 °F

  • spray a 12×16 baking pan with nonstick spray.

Make cake batter: or see notes

  • Make cake batter according to box instructions, substituting milk for water and adding one
  • extra egg. Pour the batter into the prepared pan and bake the cake for about 22-25 minutes
  • or until a toothpick comes out clean. Let cool.

Make the stabilized whipped cream:

  • in the bowl of a stand mixer with the whisk attachment,
  • combine heavy cream, powdered sugar, Whip It, and vanilla extract. Whip on medium speed
  • for about 5 minutes or until stiff peaks form.

Assemble and fill ding dongs with whipped cream:

  • use a round cookie cutter (about 3
  • inches in diameter) to cut circles out of the chocolate cake, flipping them over so the smooth
  • side is on top. Then, use a smaller round cookie cutter (about 2 inches in diameter) to make
  • an indent on top of each cake (pressing about 3/4 of the way down, not all the way through).
  • Use a spoon or small offset spatula to hollow out the center. Then, cut a thin slice (about 1/4
  • inch thick) off the top of the hollowed-out center, and discard the rest of the inside of the
  • cake, reserving just the thin top slice. Fill each ding dong with about 1-2 tablespoons of
  • whipped cream and replace the top slice to conceal the filling. Refrigerate until well chilled.

Make the Chocolate Ganache Glaze:

  • combine all ingredients in a bowl and whisk until smooth. Adjust
  • the consistency if necessary by adding more water to thin or more powdered sugar to
  • thicken.

Coat ding dongs with chocolate glaze:

  • working one at a time, place the ding dongs on a
  • slotted spatula and hold over the bowl of glaze. Spoon the chocolate glaze over top until the
  • top and sides are completely coated. Then transfer to a baking sheet lined with wax paper
  • and place the tray in the refrigerator (uncovered) to allow the glaze to set (at least 1 hour).

Notes

If you don’t have a 12×16 baking pan, you can use a 9×13 but the ding dongs will be thicker
and it won’t make as many. You can also use a jumbo muffin pan.
For Cake batter see other recipe.
For Chocolate Ganache Glaze see other recipe

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