Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent the cakes from sticking.
Prepare the Cake:
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, combine the eggs, buttermilk, vegetable oil, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until smooth. Be careful not to overmix.
Incorporate Hot Water:
Stir in the hot water until fully combined. The batter will be thin, but that’s normal and will create a moist cake.
Bake the Cake:
Pour the batter evenly into the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool completely in the pans before removing them.
Make the Cream Filling:
In a medium bowl, beat together the heavy whipping cream, powdered sugar, vanilla extract, and cream cheese until thick and fluffy. This will create the creamy filling that gives the cake its signature texture.
Assemble the Cake:
Place one cake layer on a serving plate. Spread the cream filling evenly over the top, leaving a small border around the edges. Top with the second cake layer, pressing gently to secure.
Prepare the Chocolate Glaze:
In a small saucepan, melt the chocolate chips and butter together over low heat until smooth and glossy. Stir continuously to prevent burning. Once melted, pour the glaze over the assembled cake, letting some of it drip down the sides for a beautiful finish.
Chill the Cake:
Refrigerate the cake for at least 1 hour to allow the filling and glaze to set properly. This will also help the flavors meld together.
Serve and Enjoy:
Slice and serve this rich and decadent Chocolate Ding Dong Cake as the perfect dessert for any occasion. Enjoy every bite of this chocolate-filled, creamy treat!
