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Homemade Ding Dongs
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Chef Eddy Recipe
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Homemade Ding Dongs
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Rich chocolate snack cake filled with silky marshmallow filling and coated in chocolate ganache, our copycat Homemade Ding Dongs® taste so fresh that you may never go back to store-bought again.

Prep time
0:60
Bake/Cook time
0:25 to 0:30
Yield
12-14 ding dongs depending on size of cutter
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Homemade Ding Dongs
Extra Fine Granulated Sugar
Prep time :
0:60
Bake/Cook time :
0:25 to 0:30
Yield :
12-14 ding dongs depending on size of cutter

INGREDIENTS

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 325°F.
  2. Butter and flour two 8-inch baking pans and set aside. (Fitting a round piece of parchment paper on bottom of baking pan is needed for perfect removal of cake.)
  3. Sift together flour, cocoa powder, baking soda, and sugar and set aside.
  4. In a bowl large enough to hold all ingredients whisk egg and buttermilk until well combined. Add oil, vanilla and salt and whisk smooth.
  5. Meanwhile heat water until hot.
  6. Add dry ingredients to buttermilk-egg mixture and whisk smooth. Add hot water in 3 increments, while whisking batter smooth in between additions.
  7. Divide batter evenly into pans and place in oven, bake for 25-30 minutes or until center of cake bounces back when lightly pressed with a finger or until an inserted toothpick comes clean.
  8. After 10 minutes turn upside down on plastic food-lined surface and allow to cool completely.
  9. Cut cakes using a sharp biscuit cutter about 2.5-inches in diameter.
  10. To fill cakes, cut a cone of each cake ensuring that you do not cut all the way to the other side; remove the cut-out cone part.
  11. Add about 2 teaspoons of marshmallow crème filling in each indention.
  12. Neatly cover the crème with 1/4 of the cut out cone. Repeat until done.
  13. Cover 2 cookie sheets or cutting boards with plastic food wrap and set aside.
  14. Prepare chocolate ganache and let cool slightly. 
  15. Place a ding dong on edge of a metal spatula or tip of pie server.
  16. Using a ladle pour ganache onto ding dong.
  17. Carefully place ding dong onto plastic lined sheets.
  18. If you noticed that ganache was too thick and was not properly sheeting down the sides, add 1 or more hot tablespoons of milk to thin it out. Glaze remaining ding dongs.
  19. Store in refrigerator until ready to serve. 

IMPERIAL SUGAR INSIGHT

NOTE: Use the best quality chocolate (60-70% cocoa) that you can find. The higher the cocoa percentage, the lower the overall sugar content. It is cocoa mass that gives firmness to sauces, ganache etc., while sugar makes it thinner.

 

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