Chocolate Overdose Cake

This cake is no joke. It really is an overdose of chocolateness all in one cake. Save this recipe for a special occasion. Or throw a party so you can make this cake. Whenever you do decide to make it, you will definitely impress your friends and family.

The cake starts with a layer of brownie. Then it’s filled with a chocolate mousse. On top of the mousse is a layer of chocolate cake. Then to top it off, you pour a whole batch of chocolate ganache over the cake. I decorated with chocolate covered strawberries. All in all I think this cake took about two and a half pounds of chocolate to make. But boy was it worth it!

I made this for a celebration party at the in-laws. Everyone there knows I bake and lot an always loves whatever I make. When Hubby’s mom asked if I’d bring a dessert, I knew I had to make this cake. I had been eyeing it for quite some time. It was even on my Top 10 list back in June! I got so many raves over this cake. Everyone really enjoyed it. Even a couple people who claimed they don’t like chocolate cake.

The cake should be kept in the fridge until ready to serve. We drove almost 3 hours with it in the car and it was fine. We just kept it cold again once we got to the in-laws. There are just quite a few components to this cake, so it takes some time. Be sure to read through everything before you start this project. Here’s how I tackled the cake. First I made the brownie layer. While that was in the oven I mixed up the cake batter so it could go straight into the oven when the brownie came out. While the cake was baking, I made the mousse. Once the cake came out, I made the ganache since it has to chill for an hour. Once the cake was cooled, I assembled the cake and let it chill for the hour. It took me about that long to clean up the massive mess in the kitchen and then it was time to cover the cake with ganache. Once I poured on the ganache, I put the whole cake in the fridge overnight to set up. The next morning, I heated up the reserved ganache and used it to glue the strawberries to the cake.

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Chocolate Overdose Cake

Yield: Serves 12-16

Ingredients:

18-20 chocolate covered strawberries

For the Brownie Base
5/8 cup (1/2 cup + 2Tbsp) cake flour
1/4 tsp salt
1/2 tsp baking powder
3 oz unsweetened chocolate, chopped fine
6 tablespoons unsalted butter, cut into six pieces
1 1/8 cups (1 cup + 2 Tbsp) sugar
2 large eggs, room temp
2 tsp vanilla extract

For the Chocolate Mousse Filling
6 oz semisweet chocolate, broken into 1/2-ounce pieces
1 7/8 cups (15 oz) heavy cream
1 Tbsp granulated sugar

For the Chocolate Cake
6 tablespoons unsalted butter, soft
7/8 cups (3/4 cup + 2 Tbsp) unbleached all-purpose flour
2 oz unsweetened chocolate, coarsely chopped
1/8 cup (2 Tbsp) Dutch-processed cocoa
1/4 cup hot water
7/8 cups (3/4 cup + 2 Tbsp) sugar
3/4 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1 tsp vanilla extract
2 large eggs
1 large egg yolk

For the Ganache
1 1/2 cups heavy cream
2 Tbsp unsalted butter
18 oz semisweet chocolate, chopped into 1/2-ounce pieces

Directions:

To make the brownie base:
Adjust oven rack to middle position; heat oven to 325 degrees. Cut parchment paper to fit the bottom and line the sides of a 9-inch springform pan. Spray lined pan with nonstick cooking spray.

Whisk to combine flour, salt, and baking powder in medium bowl; set aside.

Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth.

When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in two additions, folding with rubber spatula until batter is completely smooth and homogeneous.

Transfer batter to prepared pan; using a small off-set spatula or bench scraper, spread batter evenly and smooth the surface. Bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 25-30 minutes. Cool on wire rack to room temperature, about 1 hour (do not remove the springform ring or parchment collar).

To make the cake:
Adjust oven rack to middle position; heat oven to 325 degrees. Line the bottom of a 9-inch round cake pan with parchment and spray bottom and sides with baking spray.

Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/4 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.

Whisk flour, baking soda, and salt in medium bowl. Set aside. Combine buttermilk and vanilla in small bowl and set aside.

In bowl of stand mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment.

Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds).

Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Pour into prepared pan; smooth batter to edges of pan with an offset spatula.

Bake until toothpick inserted into center comes out with a few crumbs attached, about 30 minutes. Cool cake in pan 15 minutes, then invert onto wire rack and cool completely.

To make the Chocolate mousse filling:
Place stand mixer bowl and whisk attachment in the freezer or fridge.

Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl and set aside until needed.

Place heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled whisk attachment. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer.

By hand, whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.

To make the Ganache:
Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to a boil.

Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Reserve ~1/2 cup of ganache to use as glue for strawberries. Remaining ganache should be brought to room temperature (about 40 minutes).

To assemble the cake:
Spread mousse over top of the brownie base evenly. Use an offset spatula or bench scraper to smooth the top.

Place cake round over mousse, pressing down lightly. Chill for 1 hour.

Cover the edges of a round cake board with waxed paper strips. Remove springform ring and parchment collar. Use spatula to move cake to a cake board. Use a spatula to smooth the room temperature ganache over the cake top and sides, covering evenly. Place entire cake in fridge for ganache to set.

Once ganache has set, remove waxed paper strips from cake board. Heat reserved ganache in microwave for a few seconds. Use as glue to attach 15-16 chocolate covered strawberries. Serve chilled and store leftovers in the fridge. Cut the cake with a hot, dry knife, using the strawberries as a serving guide (1 strawberry per serving).

I am submitteing this for Mele Cotte’s Kitchen of Love event.

I am also submitting this as my entry for Flavor of the Month on Bake at 350. This is the last Flavor of the Month which makes me a bit sad.

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35 Responses to “Homemade Ding Dongs or Ring Dings or whatever you call them”

  1. #
    1
    SimplySweeter — May 24, 2010 at 12:37 pm

    Jen, I think I just died and went to heaven! Long live the Ring Ding!! LOL

    http://www.simplysweeter.blogspot.com

  2. #
    2
    Cara — May 24, 2010 at 1:22 pm

    Love this theme, so fun! The whole menu sounds delicious 🙂

  3. #
    3
    Jane — May 24, 2010 at 1:30 pm

    Hi Jen,
    Wow! These babies look really authentic. I’ve seen a lot of faux Ding Dongs in my day, and yours rank right up there. Very nice job!
    🙂 Jane

  4. #
    4
    bridget {bake at 350} — May 24, 2010 at 2:16 pm

    Oh, I LOVE Ding Dongs!!! And yours look fabulous!

  5. #
    5
    roxan — May 24, 2010 at 3:04 pm

    Even at 8a on a monday morning, I feel like I could eat a whole stack of those. Great job, they look delicious!

  6. #
    6
    Kasey — May 24, 2010 at 7:11 pm

    There is a local baking partnership here in the Los Angeles area that makes individual sized cakes and treats. They also recreate classic favorites such as the Ho-Ho. Thought you might enjoy the link. http://www.cakemonkey.com/

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    Memória — May 24, 2010 at 8:01 pm

    Oh your Ding Dongs look perfect. Absolutely perfect!! They make me want to jump up and make them now. Goodness!! Thanks for sharing the photos and recipe with us. I’ve yet to make the 7-minute frosting, so I’m looking forward to that.

  8. #
    8
    Katherine — May 24, 2010 at 8:11 pm

    Oh my, what a great recipe!

  9. #
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    Kara — May 24, 2010 at 11:31 pm

    You’re killing me! Now I have to think about when I can fit Ring Dings into my schedule this week! They’d be so much better from scratch than they would out of the box…

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    ellysaysopa.com — May 25, 2010 at 1:15 pm

    These & oatmeal creme pies were my absolute favorite as a kid. I think they were called King Dons when I ate them. I definitely need to try this!

  11. #
    11
    oneordinaryday — May 25, 2010 at 3:32 pm

    Oh, how fun. WIsh I had a couple right now.

  12. #
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    Ingrid — May 29, 2010 at 1:44 am

    Ring Dings! :)But that’s what they were called when Drake’s made them and we lived in NYC. Once we moved to FL they were Ding Dongs. Or do I have that backwards, hmm now I’m not exactly sure. Either way it wasn’t I that ate them but my Mom. I’ll have to give them a whirl for her and score some brownie points, hee-hee!

    Hope you have a safe and Happy Memorial Day weekend!
    ~ingrid

  13. #
    13
    hannah! — May 29, 2010 at 3:44 pm

    omigosh YUM!! they sure do remind me of hostess cupcakes

  14. #
    14
    Katherine — July 4, 2010 at 1:30 pm

    Your ding dongs look perfect! Great job!

    I’ve been thinking of making these for my mother for her birthday next week…but since she LOVE chocolate peanut butter, I thought I would fill the cakes with a peanut butter version of the white cream. Any suggestions on what peanut butter cream I should fill them with??

    I would love your input, I trust you more than myself in this matter, haha.

  15. #
    15
    GadgetGirl — January 4, 2011 at 8:22 pm

    FYI for anyone interested, I made mine into cupcakes since I don’t have round cake pans. The cupcakes take about 25 minutes to bake at the same temp. Really good but tons of work! Oh yeah I got 32 cupcakes using 1/4 cup batter in each cup. I had plenty of filling but I had to made a little more ganache, BUT I was a little heavy with it in the beginning so if you keep that in mind you could have enough.

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    Souffle Bombay (Colleen) — January 6, 2011 at 2:42 pm

    Love these…I am an East Coat gal and I knew what you meant lol! I will NOT buy these for my kids with what is used for ingredients, but you have inspired me to make them! Thanks!

  17. #
    17
    Carol — February 12, 2012 at 2:35 am

    Sorry to say but mine fell apart and it was entirely to much work. Much better to just go to the store and buy them.

  18. #
    18
    Kari@Loaves n Dishes — January 5, 2013 at 7:26 pm

    These look just like the original, but I bet they’re so much more tasty. Great job!

    • beantownbaker — January 5th, 2013 @ 11:44 pm

      They sure are better than the original – a lot more work though, but definitely worth it!

  19. #
    19
    Anna — January 17, 2013 at 9:38 am

    Can the coffee be substitutes with anything else?

    • beantownbaker — January 17th, 2013 @ 4:51 pm

      The coffee just enhances the chocolate flavor. You can just use water instead if you don’t have any coffee or don’t like coffee.

  20. #
    20
    jennifer — February 2, 2013 at 4:11 pm

    I just made these for my mothers birthday(ring dings are the only dessert she enjoys) they came out great! Awesome recipe

    • beantownbaker — February 3rd, 2013 @ 9:46 pm

      So glad you enjoyed them. Happy birthday to your mother!

  21. #
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    Kathy — February 21, 2013 at 1:51 pm

    hey.. made these.. testing recipes for a summer camp job I start this June.. so good, but might stick with cupcakes for kids..
    took cake chunks and extra frosting.. made cake balls! Rolled in melted peanut butter then dripped chocolate over… YUM… love your site.. looking for more camp ideas.. kid friendly!

    • beantownbaker — February 24th, 2013 @ 10:28 am

      Cupcakes definitely would be less messy for kids. I really like the portability of bars and brownies. I have tons of those on my blog too.

      Making cake balls with PB and chocolate on top sounds amazing!

  22. #
    22
    Carmen — July 24, 2013 at 8:30 pm

    Never had these before but look good! I might just use the whole cake and cut out rings with the cutter and fill them up in the whole cake then cover in choc. What if you put marshmallow filling? Do you think it would be to soft to cut into pieces of cake?

  23. #
    23
    Virginia — August 3, 2013 at 9:26 pm

    OMG Jen, just saw this recipe linked from HuffPo article! Sorry, can’t get the link on my phone. 🙁 Slide show on manufactured foods that taste better homemade.

    • beantownbaker — August 4th, 2013 @ 6:43 pm

      Thanks for letting me know! I found the post.

  24. #
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    Trisha — August 26, 2013 at 11:01 pm

    Amazing results. Rarely do I find the recipes that claim to be “just like” the original actually live up to those claims. This one did. LOVE.

    • beantownbaker — August 27th, 2013 @ 7:58 am

      So glad you enjoyed them!

  25. #
    25
    Jody — March 13, 2014 at 2:00 pm

    The recipe says to use filling same day. I need to make the cakes a day or 2 ahead of party. If I fill them right away, will they hold for a day or so in the refrigerator ? I don’ t want them to get soggy.

  26. #
    26
    Chaya — October 22, 2014 at 9:44 am

    Can these be frozen?

  27. #
    27
    Lynmarie — January 26, 2015 at 1:27 pm

    Made these for a friend’s birthday party. Definitely time intensive…assembly took me forever. I made 16 cupcakes and 24 mini-cupcakes and had lots of extra cake batter. The cake is amazing, super moist and flavorful…but fally-aparty so hard to work with when dipping in ganache or spreading ganache over it. After I spent hours making these, they ended up smashed together in one side of the pan that I packed them in to the party. i would highly recommend transporting them in a cupcake tin or something where they will not move. The ganache never “dried” for me so mine were gooey on the outside too, and pretty much a mess to eat. Don’t get me wrong, they taste amazing and everyone enjoyed eating them…but if I was to do it over again, I would just use the ingredients to make a cake.

  28. #
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    Kimberly Westervelt — March 31, 2015 at 4:15 pm

    Do you have to use hot coffee? Can you just use plain hot water.

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    Colleen — May 7, 2015 at 7:52 pm

    I don’t know what happened. I made Red Velvet “Fwinkies” (fake Twinkies), but covered them with chocolate so basically a hybrid or a Fwinkho. I have a delectovals pan. After piping in the 7-minute frosting, I dipped the bottoms in melted chocolate to seal and then covered the top in chocolate. The next day, I took them to a sorority luncheon as a treat. Well, the cream filling disappeared and I have to wonder did sealing the bottoms with the warm melted chocolate basically disintegrate the cream filling? I want to make something like this for a gender reveal next week, but I may have to change up the cream filling because I can’t leave the bottoms bare. Any advice?

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