Ding Dong Cake

Moist chocolate layers, a cloudlike marshmallow cream center, and a glossy ganache make this Ding Dong Cake impossible to resist.

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Preheat the oven to 175°C (350°F). Line two 9-inch round pans with parchment and lightly grease the sides.
Whisk 250 g all-purpose flour, 60 g cocoa powder, 300 g sugar, 8 g baking powder, 5 g baking soda, and 6 g salt together until uniform.
Whisk 3 large eggs, 240 ml milk, 120 ml oil, 85 g melted butter, and 10 ml vanilla together in a separate bowl. Pour into dry ingredients and stir until just combined.
Divide batter evenly between pans and bake for 25-30 minutes until a toothpick comes out clean.
Whip 120 ml heavy cream to soft peaks. Fold in 200 g marshmallow fluff until smooth. Chill for 30 minutes to firm slightly.
Level the cooled cakes with a serrated knife. Place one layer on a serving plate, spread half the marshmallow filling, then top with the second layer.
Chop 300 g semi-sweet chocolate and place in a bowl. Heat 240 ml heavy cream until it simmers, pour over chocolate, let sit then whisk until smooth.
Pour ganache over the chilled cake and chill for at least 30 minutes to set before slicing.

Chill the filled cake before ganache prevents the filling from oozing. Store the cake airtight in the refrigerator for up to 4 days.