Description
Salted caramel ‘ding dong’ chocolate cake delivers pure dessert bliss with layers of rich chocolate and creamy caramel that dance together in perfect harmony. Grab your fork and dive into this irresistible treat that’ll make your taste buds do a happy dance.
Ingredients
Scale
Cake Base:
- 1 package (18.25 oz.) Devil’s Food cake mix
- Water (as needed)
- Vegetable oil (as needed)
- 3 eggs (as needed)
Primary Chocolate Layer:
- 1 pound semi-sweet chocolate chips
- 1 cup heavy cream
- 4 tablespoons butter, room temperature
Topping:
- 1 (8 oz.) tub frozen whipped topping, thawed
- 2 tablespoons corn syrup
Instructions
- Heat the oven to 350°F. Prepare Devil’s Food cake mix with 1 package using package instructions for water, oil, and eggs.
- Grease an 11 × 17 inch cookie sheet and spread cake batter evenly. Bake for 15-20 minutes until a toothpick comes out clean.
- Allow cake to cool completely at room temperature. Use a round cookie cutter to slice cake into circular sections.
- Carefully slice each cake round horizontally into two equal layers.
- Take a teaspoon and dollop 1 generous tablespoon of thawed whipped topping in the center of one cake layer.
- Place the second cake layer directly on top of the whipped topping to create a small cake sandwich.
- Continue assembling remaining cake rounds with whipped topping centers. Position completed cakes on a wire rack over waxed paper.
- Combine 1 cup heavy cream and 2 tablespoons corn syrup in a medium saucepan. Heat on medium-high until mixture starts to simmer.
- Place 1 pound semi-sweet chocolate chips and 4 tablespoons room temperature butter in a large bowl.
- Pour hot cream mixture over chocolate chips. Wait 1 minute to allow initial melting.
- Stir chocolate mixture until smooth and glossy with no remaining lumps.
- Pour ganache over assembled cakes, allowing it to drip down the sides naturally.
- Refrigerate completed cakes until serving time.
Notes
- Always use room temperature ingredients for the most even cake texture and smooth mixing.
- When cutting cake rounds, clean the cutter between each slice to ensure neat, precise edges.
- Work quickly when assembling the cake rounds to prevent the whipped topping from melting or becoming too soft.
- For a gluten-free version, swap the standard cake mix for a gluten-free alternative and check all other ingredients for potential gluten content.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 452
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg