Ding Dongs

Ding Dongs

This dish was prepared for the subreddit, /r/52weeksofcooking,. where the theme was "Faux-stess" in which we made our own Hostess product. I am not the biggest fan of baking (as you can see by how ugly these are) but I have some serious good memories growing up with these artery clogging pieces of heaven. That being said, I am glad that I made them ONE time because I do not think my heart or waist line could handle making them again. Imagine the memory of eating handfuls of these as a kid but appreciating them as a result. Throw in the white glass of milk because I am done.



  1. 1 Cup Sugar 2 Tablespoons
  2. 3 Egg Whites Large
  3. 1/4 teaspoon Cream of Tartar
  4. 1/8 teaspoon Kosher Salt
  5. 1 Tablespoon Vanilla Extract
  6. 2 Ounces Chocolate Bittersweet
  7. 1 Cup Coffee Hot Brewed
  8. 2 Cups Sugar
  9. 1 2/3 Cups Flour
  10. 1 Cup Cocoa Unsweetened Powder
  11. 1 1/2 teaspoons Baking Soda
  12. 1/2 teaspoon Baking Powder
  13. 1 teaspoon Table Salt
  14. 2 Eggs Large
  15. 1/2 Cup Canola Oil
  16. 1 Cup Buttermilk
  17. 1/2 teaspoon Vanilla Extract
  18. 14 Ounces Chocolate Semisweet Chips
  19. 1 Cup Heavy Cream


175 mins
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    Prepare the frosting; in a large bowl whisk together 1/3 Cup Water, Sugar, Egg Whites, Cream of Tartar, and Kosher Salt.

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    Heat a small pot to a slight simmer.

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    Set the large bowl over the small pot with the simmering water.

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    Starting at a low speed, start mixing with a handheld mixer and gradually increase the speed to high. Beat for about 5 minutes.

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    Transfer bowl from above the pot to a kitchen towel and continue beating until billowy (about 2 minutes).

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    Beat in Vanilla. Cover and place in refrigerator.

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    Preheat oven to 300 degrees.

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    Grease 2 10-inch cake pans, cover with parchment paper, and grease parchment paper. Set aside.

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    Finely chop the Bittersweet Chocolate and transfer to a small bowl.

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    Pour Hot Coffee over Chocolate and let the mixture stand, stirring occasionally, until chocolate is melted (about 2 - 3 minutes).

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    In a large bowl, sift together the Sugar, Flour, Cocoa Powder, Baking Soda, Baking Powder, and Table Salt.

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    In another large bowl, with a handheld mixture, beat eggs until thickened and lemon coloured. Slowly add Canola Oil, well shaken Buttermilk, Vanilla, and Coffee and Chocolate mixture to beaten eggs. Beat until well combined.

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    Add Sugar mixture and beat on medium speed until just combined.

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    Divide the batter among the cake pans and bake in the middle of the oven until done (about 45 minutes - 1 hour).

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    Cool cakes in pans on racks (about 30 minutes).

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    Remove cakes from pans and cool on racks (about 30 minutes).

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    While the cakes are cooling, prepare the Ganache; place the Semisweet Chocolate Chips in a bowl.

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    In a small pot, bring the Heavy Cream to a boil. Once the Cream reaches a boil, take it off the heat, and pour it over the Chocolate Chips.

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    Let stand for 5 minutes and then stir until smooth.

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    Assemble the ding dongs; cut small circles out of cakes, scoop out a small portion of the cake, fill with the frosting, top with the cut out piece, and cover with Ganache or pour over.

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    Place the Ding Dongs in the refrigerator for the Ganache to set.

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