Description
Ho Ho Cake is a classic, moist chocolate layer cake with a rich cream filling and a silky chocolate ganache frosting. Perfect for celebrations and chocolate lovers alike, this recipe combines a tender cocoa-infused cake with a fluffy cream filling and a luscious chocolate topping, reminiscent of the nostalgic Ho Ho snack cakes.
Ingredients
Scale
For the Cake
- 6 Tablespoons cocoa powder
- 2 cups sugar
- 3 cups flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 cups water
- 1 cup vegetable or canola oil
- 2 Tablespoons vinegar
- 1 teaspoon vanilla extract
For the Cream Filling
- 5 Tablespoons flour
- 1 1/4 cups milk
- 1 cup sugar
- 1 cup shortening
- 1 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Frosting (Ganache)
- 8 oz. semi-sweet chocolate chips
- 3/4 cup heavy whipping cream
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9 x 13 inch baking pan to ensure the cake releases easily after baking.
- Mix dry ingredients: In a large bowl, whisk together the cocoa powder, sugar, flour, salt, baking soda, and baking powder. Sift the cocoa powder first if it is clumpy to avoid lumps in the batter.
- Add wet ingredients: Make a well in the center of the dry ingredients and pour in the water, vegetable oil, vinegar, and vanilla extract. Mix everything together until the batter is smooth and well combined.
- Bake the cake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely.
- Make the cream filling: In a saucepan, whisk together the flour and milk. Heat over medium heat, whisking frequently, until the mixture becomes bubbly and thick, about the consistency of mayonnaise. Remove from heat and let cool until just warm.
- Prepare the filling base: In an electric mixer, beat the sugar, shortening, vanilla extract, and salt until light and fluffy. Gradually add the cooled flour mixture to the shortening mixture and beat on medium-high speed for 5-7 minutes until thick and fluffy.
- Assemble filling: Spread the cream filling evenly over the cooled cake layer.
- Make the chocolate ganache: Place the chocolate chips in a bowl. Heat the heavy cream until it just begins to simmer, then pour it over the chocolate chips. Let sit for a minute, then whisk until smooth and glossy. Allow the ganache to cool until it is pourable but slightly thickened.
- Frost the cake: Pour the ganache over the cream filling and gently spread it to the edges of the cake. Let the ganache set completely at room temperature before slicing.
- Serve: Once the ganache has fully set, slice the cake into squares and serve. Enjoy your homemade Ho Ho Cake!
Notes
- For best results, use unsweetened cocoa powder for a rich chocolate flavor.
- Ensure the cream filling mixture is cooled to warm before mixing with shortening to avoid melting it.
- Use room temperature ingredients to help achieve smoother batter and frosting.
- Store leftovers covered at room temperature for 2 days or refrigerate for up to 5 days.
- Allow the cake to fully cool before adding filling and frosting to prevent melting or sliding.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 460 kcal
- Sugar: 38 g
- Sodium: 280 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg
Keywords: Ho Ho Cake, chocolate cake, cream filling, chocolate ganache, homemade cake, classic dessert