Gluten Free Ding Dongs Recipe
Rich chocolate snack cake filled with silky marshmallow filling and coated in chocolate ganache
Yield 6 – 8 ding dongs depending on size of cutter
Prep time :0:60
Bake/Cook time :0:25
Yield :6 – 8 ding dongs depending on size of cutter
1/2 cup (1 stick) butter, room temperature
1 cup Sugar
1 1/2 cups Gluten Free all purpose flour*
1 teaspoon baking soda
1/2 cup unsweetened cocoa powder
1 cup buttermilk
3.5 ounces marshmallow creme
3 tablespoons butter, room temperature
1/2 cup powdered sugar
Chocolate Ganache or Sauce
2 (4ounce) chocolate bars**
1/3 cup whipping cream
1/4 cup butter, cut into pieces
*I use Betty Crocker All Purpose Gluten Free Rice Flour Blend
** I use Ghirardelli bars 4 (ounce) bars; 1 bittersweet chocolate baking bar & 1 semi-sweet chocolate baking bar. Do not use the chips; they are a totally different consistency.
Preheat oven to 350°F. Line a 13×9-inch baking pan with parchment paper. Set aside.
In a mixing bowl, beat 1/2 cup butter with 1 cup granulated sugar until light and fluffy.
Add eggs, one at a time mixing well after each addition. Scrape the sides of the bowl as you mix.
In a separate bowl combine flour, cocoa powder and baking soda. Add flour mixture to sugar/butter mixture, alternating with buttermilk.
Pour chocolate cake batter into prepared pan and bake for 25 minutes or until a toothpick inserted in center of cake comes out clean. Remove cake from oven and cool completely on a wire rack.
Once cake is cooled, make marshmallow filling.
Marshmallow filling: Place marshmallow creme and 3 tablespoons of butter in mixing bowl. Beat on medium-high speed until smooth. Stir in vanilla extract and powdered sugar, mixing well until light and fluffy.
With a 2-3 inch biscuit cutter, cut cake disks out of cooled cake. Set aside to fill.
To fill snack cakes, cut a cone on top of each cake and remove it. Add about 1-2 teaspoons of filling to center and cover with half of cut-out cone. Do the same with remaining snack cakes.
Once all snack cakes are filled, make ganache and set aside to cool slightly.
Chocolate Ganache: Break the bars in a medium glass bowl; add the whipping cream, microwave on half power for one minute. Whisk until smooth. if needed microwave for 30 seconds more on half power & whisk until smooth. Gradually add butter, whisking until smooth. cool until spreading consistency.
Place cut out snack cakes on a wire rack set over a rimmed baking sheet covered in wax or parchment paper for easy clean up. With a spoon cover each cake in ganache. Leave to cool completely. Once chocolate is cooled and set, invert the snack cakes and pour ganache over bottoms. With the help of a pastry brush, cover any remaining uncoated areas.
Leave at room temperature for ganache to set completely before serving.