Ding dongs are one of the most nostalgic childhood desserts, and we’re taking a trip down memory lane with our slightly more “adult” cheeky cheeky churro version. The added touch of cinnamon perfectly compliments the dark chocolate coating and sweet marshmallow filling. We used chocolate cake mix and store-bought marshmallow filling for a quicker recipe, but homemade versions can be easily substituted in. if you’re new to tempering chocolate, we recommend reading our science of chocolate tempering blog before diving in for some quick tips on the process.

Ingredients

• 1 box chocolate cake mix + package ingredients
• 4 chuao cheeky cheeky churro dark chocolate bars, chopped into small pieces
• 1 jar store-bought marshmallow fluff

Instructions

servings: 12
30 mins prep time / 20 mins cook time

• Bake the chocolate cake in a sheet pan according to package instructions (or use your favorite homemade chocolate cake recipe).
• Once the cake has cooled, use a round cookie or biscuit cutter to create 12 mini cakes.
• Using a serrated knife, level the tops of the cakes. Then, turn the cakes upside down.
• Using a spoon, dig out the middle of the cakes. Make sure not to dig all the way through the cake, but only go about halfway. Do not discard cut-out cake.
• Fill the middle of the cakes with marshmallow fluff. Then, replace the cut-out cake tops over the filling to seal the fluff inside.
• Next, temper the chopped cheeky cheeky churro dark chocolate pieces.
• Place the chocolate in a glass bowl over a pot of simmering water. Stir continuously until the chocolate melts and temperature on a digital thermometer reads between 110 and 120°f (do not exceed 130°f. chocolate is very sensitive to heat and will seize up above this temperature).
• Remove from heat and cool, stirring constantly, to 91°f (if using milk chocolate, cool to 88°f). Hold at this temperature.
• Carefully, dip the bottoms of each cake in tempered dark chocolate. Set each cake on parchment paper and let set.
• Once the bottoms are set, place the mini cakes on a sheet pan lined with a cooling rack. pour remaining chocolate over each cake (if chocolate firms up, you may need to temper again), being sure to coat the sides with a knife.
• Once the cakes are assembled, store them in an air-tight container at room temperature for 2-3 days or freeze for up to 2 months.