Ho Ho Cake is a delightful dessert that brings a little joy to any gathering. Inspired by the classic Ho Ho snack cakes, this recipe combines rich chocolate cake, creamy frosting, and a luscious ganache. Whether it’s a birthday, holiday, or simply a sweet treat for the family, this cake is sure to impress.
Why Make This Recipe
You should make Ho Ho Cake because it is a fantastic treat that satisfies chocolate cravings. It’s a fun project that both novice bakers and experienced cooks can enjoy, and it’s perfect for sharing with friends and family. Plus, the combination of flavors and textures—from the moist cake to the creamy frosting and decadent ganache—makes every bite special.
How to Make Ho Ho Cake
Ingredients:
- ¾ cup vegetable oil
- 1¼ cup warm coffee
- 2 large eggs
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 ½ cup granulated sugar
- ¾ cup unsweetened cocoa powder (not Dutch process)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- ¾ cup granulated sugar (for frosting)
- ¼ cup flour (for frosting)
- 1 cup milk (for frosting)
- 1 cup unsalted butter, room temperature (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1 dash salt (for frosting)
- 8 ounces semi-sweet chocolate (for ganache)
- ⅔ cup heavy cream (for ganache)
Directions:
- Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the vegetable oil, warm coffee, eggs, and vanilla. Mix well.
- In another bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let cool completely.
- Ermine Frosting:
- In a saucepan, whisk together the ¾ cup granulated sugar, ¼ cup flour, and milk on medium heat. Cook until thickened, stirring constantly. Remove from heat and let cool.
- In a separate bowl, beat the unsalted butter until fluffy. Add the cooled milk mixture, vanilla extract, and dash of salt. Mix until smooth and creamy.
- Ganache:
- In a saucepan, heat the heavy cream until hot but not boiling. Remove from heat and add the semi-sweet chocolate, stirring until fully melted and smooth. Let it cool slightly.
- Assembly:
- Place one cake layer on a serving plate. Spread a layer of Ermine frosting on top. Place the second layer on top and frost the top and sides of the cake with the Ermine frosting.
- Drizzle the ganache over the top of the cake, allowing it to run down the sides.
How to Serve Ho Ho Cake
Slice the Ho Ho Cake into wedges and serve on individual plates. It pairs perfectly with a glass of milk or coffee for a delightful snack or dessert. Enjoy it at room temperature for the best flavor.
How to Store Ho Ho Cake
Store the leftover Ho Ho Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Be sure to let it come to room temperature before serving for the best taste and texture.
Tips to Make Ho Ho Cake
- Make sure your ingredients are at room temperature for better mixing.
- Allow the cake layers to cool completely before frosting to avoid melting the frosting.
- If the ganache is too thick, warm it slightly to achieve the desired consistency for drizzling.
Variation
Try adding a layer of chocolate mousse between the cake layers for an extra rich treat. You can also use different flavors of frosting, like cream cheese or peanut butter, for a unique twist.
FAQs
- Can I use cocoa powder that is Dutch-processed?
- It is best to use natural unsweetened cocoa powder for this recipe, as Dutch-processed cocoa can change the taste and texture of the cake.
- Can I make the cake ahead of time?
- Yes! You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them at room temperature until you’re ready to frost and serve.
- Can I freeze Ho Ho Cake?
- Yes, you can freeze the frosted cake. Wrap it tightly in plastic wrap, then in foil. It will keep in the freezer for up to three months. Thaw it in the refrigerator before serving.
Ho Ho Cake
Ingredients
For the cake
- ¾ cup vegetable oil
- 1¼ cup warm coffee
- 2 large eggs
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1½ cup granulated sugar
- ¾ cup unsweetened cocoa powder (not Dutch process)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
For the frosting
- ¾ cup granulated sugar
- ¼ cup flour
- 1 cup milk
- 1 cup unsalted butter (room temperature)
- 1 teaspoon vanilla extract
- 1 dash salt
For the ganache
- 8 ounces semi-sweet chocolate
- ⅔ cup heavy cream
Instructions
Cake Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the vegetable oil, warm coffee, eggs, and vanilla. Mix well.
- In another bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let cool completely.
Ermine Frosting Preparation
- In a saucepan, whisk together the ¾ cup granulated sugar, ¼ cup flour, and milk on medium heat. Cook until thickened, stirring constantly. Remove from heat and let cool.
- In a separate bowl, beat the unsalted butter until fluffy. Add the cooled milk mixture, vanilla extract, and dash of salt. Mix until smooth and creamy.
Ganache Preparation
- In a saucepan, heat the heavy cream until hot but not boiling. Remove from heat and add the semi-sweet chocolate, stirring until fully melted and smooth. Let it cool slightly.
Assembly
- Place one cake layer on a serving plate. Spread a layer of Ermine frosting on top.
- Place the second layer on top and frost the top and sides of the cake with the Ermine frosting.
- Drizzle the ganache over the top of the cake, allowing it to run down the sides.
