Homemade Ding Dong Sheet Cake with Cream Filling Step-by-step instructions

Before you start

Prepare all components ahead of time, including the chocolate cake, which must be fully cooled. Have the whipped cream filling ready in a piping bag and ensure the chocolate ganache is melted and smooth.

Clear a workspace with enough room to maneuver the offset spatula and keep a sharp knife ready for slicing.

Instructions

Base Preparation

1. 1Prepare the Base
   Ensure the chocolate sponge cake is completely cooled on a wire rack before starting the assembly. Level the top of the cake with a serrated knife if it has domed significantly during baking.
   Look for The cake should be cool to the touch and firm enough to handle without crumbling.
   Tip Cooling the cake entirely prevents the cream filling from melting or sliding off the surface.

The cake must be completely cooled and level. If the cake is warm, the filling will melt, and if it is uneven, the ganache will pool in the center rather than covering the surface uniformly.

Cream Application

2. 2Pipe the Filling
   Transfer the prepared whipped cream filling into a piping bag fitted with a ruffled piping tip. Pipe decorative ruffles of cream over the surface of the cake, ensuring even coverage across the entire square.
   Look for The cream should hold its shape and show distinct ruffles from the piping tip.
   Tip Keep the piping bag steady and apply even pressure to create uniform, professional-looking ruffles.

The cream should be piped in tight, uniform ruffles across the entire surface. Check that the piping bag is held at a consistent angle to ensure the ruffled texture remains uniform from one side of the cake to the other.

Ganache Glazing

3. 3Glaze and Finish
   Carefully pour the chocolate ganache over the piped cream, using an offset spatula to gently spread it into a smooth, glossy layer that coats the top of the cake. Allow the ganache to set until firm before slicing.
   Look for The ganache should appear glossy and smooth, lightly coating the cream ruffles while maintaining the cake structure.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Chill the cake for 30 minutes before the final slice to ensure clean, sharp edges through the ganache.

The ganache should be glossy and smooth, covering the cream ruffles without creating large gaps.

The cake should be refrigerated for at least one hour after glazing to allow the ganache to reach the proper consistency for slicing.

Common mistakes

Avoid spreading the ganache while it is too hot, as this will melt the cream filling and cause the layers to blend.

Do not over-whip the cream, as it may become grainy and lose its ability to hold a distinct ruffled shape. Ensure the cake is completely level; a lopsided cake makes it difficult to achieve an even coating of ganache.

How to tell it’s done

The cake is considered done when the ganache has set to a firm, touchable finish and the internal temperature of the cake reaches 160°F (71°C) to ensure any egg content is fully cooked.

The layers should be distinct, and the ganache should not be overly runny when the cake is tilted slightly.

• Egg dishes: 160°F (71°C) in the thickest part