Decadent Ding Dong Sheet Cake with Cream Filling Tips, FAQ & printable recipe

Tips for success

For the cleanest slices, use a sharp chef's knife that has been dipped in hot water and wiped dry before each cut. This technique melts the ganache slightly as you slice, preventing it from cracking or dragging through the cream filling. Wipe the blade clean between every single cut to maintain the pristine look of the individual squares.

If you find the ganache is setting too quickly while you are spreading it, you can gently warm it by placing the bowl over a pot of simmering water for a few seconds. Do not let any steam or water droplets fall into the chocolate, as this will cause the ganache to seize and lose its smooth, glossy texture.

Variations

• Mocha Infusion: Add one teaspoon of instant espresso powder to the hot cream before pouring it over the chocolate to create a sophisticated mocha-flavored ganache topping.
• Berry Layer: Add a thin layer of seedless raspberry jam directly onto the bottom cake layer before spreading the whipped cream for a bright, fruity contrast.

Storage and make-ahead

Fridge

Keep refrigerated in an airtight container for up to 3 days.

Freezer

Not recommended, as the whipped cream and ganache texture will degrade upon thawing.

Store the cake in an airtight container to prevent it from absorbing any odors from the refrigerator. Because of the fresh whipped cream and ganache, it is best kept in the coldest part of the fridge.

For the best texture and flavor, consume the cake within three days of assembly. Keep the container away from the refrigerator door to maintain a consistent temperature.

You can bake the sponge cake one day in advance and store it at room temperature, wrapped tightly in plastic wrap to keep it moist.

The whipped cream and ganache are best prepared on the day of assembly for optimal texture. If you must assemble it ahead of time, do so no more than twenty-four hours before serving to ensure the cake remains fresh.

Serving ideas

Serve the cake chilled directly from the refrigerator for a refreshing experience. The contrast between the cold, dense ganache and the light, airy cream is most pronounced when the dessert has been properly chilled.

You can serve it as is, or accompany each slice with a few fresh berries to add a touch of acidity that cuts through the richness.

When plating, consider using a small offset spatula to lift the squares onto individual plates to avoid marring the edges. The visual appeal of the clean layers is a major part of the experience, so take care during the final transfer.

If serving for a larger group, you can pre-slice the entire cake and keep the pieces on the serving tray until ready to distribute.

Frequently asked questions

Recipe card

Decadent Ding Dong Sheet Cake with Cream Filling

Prep 30 minCook 35 minRest 1 hTotal 2 h 5 minServes 12

Ingredients

• 1 recipe chocolate sponge cake, made ahead
• 2 cups heavy cream
• 8 oz semi-sweet chocolate, chopped
• 1/2 cup heavy cream

Instructions

1. In a chilled bowl, whip the heavy cream until stiff peaks form. Ensure the cream is cold before starting to achieve the best volume and stability for the filling.
2. Slice the chocolate sponge cake horizontally into two even layers. Spread the prepared whipped cream evenly over the bottom layer using an offset spatula. Place the second layer of cake on top, pressing down gently to secure the filling.
3. Heat the remaining heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for two minutes. Whisk until smooth and glossy. Pour the ganache over the cake and spread it to the edges with an offset spatula. Ensure the egg-containing sponge reaches 160°F (71°C) if baked fresh.

Contains: gluten, eggs, milk

Food safety: The eggs in the cake are not cooked through; use pasteurised eggs for pregnant women, young children, older adults and those with weakened immune systems.

Estimated nutrition per serving

Calories

420

Protein

5 g

Carbohydrates

38 g

Fat

28 g

Fiber

2 g

Sugar

25 g

Sodium

180 mg

Automatic estimate from the ingredient list, not laboratory-verified.