Cakes & Icings

Retro Ding Dong

Makes 24 each 3”x3” Rounds


  • 3.5 lb Ghirardelli® Ultimate Chocolate Cake Mix 732-6120
  • 18 fl oz water
  • 12 oz (6) eggs
  • 6 oz vegetable oil
White Chocolate Mousse
  • 12 oz Ghirardelli Classic Vanilla White Chips 64104
  • 8 oz heavy cream
  • 4 oz heavy cream whipped to soft peaks
Chocolate Ganache
  • 30 oz Ghirardelli Semi-sweet Chips 63116
  • 20 oz heavy cream
  • 1 tsp vanilla extract
  • 12 oz milk chocolate melted (optional)


  1. Cake: Sift cake mix to remove chocolate chips.
  2. Combine cake mix, water, eggs and oil in a mixing bowl, scraping the sides to create a homogenous mixture.
  3. Scale the batter into greased or paper 1/2 sheet pan.
  4. Bake until the center of the cake springs back to the touch (approximately 25 minutes).
  5. Un-mold cake and rack cool.
  6. White Chocolate Mousse: Place 8 oz heavy cream in a saucepan and bring to a boil.
  7. Pour over chocolate and gently whisk to incorporate.
  8. Cool to room temperature.
  9. Combine 4 oz whipped cream in a two stage mixing process.
  10. Chocolate Ganache: Place the heavy cream and vanilla in a saucepan and bring to a boil.
  11. Pour over chocolate and gently whisk to incorporate.
  12. Cool to room temperature.
  13. To Assemble: Cut out 3”x3” rounds of cake and pipe approximately 1 oz of white chocolate mousse into the center.
  14. Place cakes on a wire rack and glaze with chocolate ganache.
  15. Chill the cakes until the ganache is firm.
  16. Garnish the top of each cake by piping milk chocolate in a thin stream.
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