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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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 12x16 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 12x16 baking pan, you can use a 9x13 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
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
