Ho Ho Cake
A delightful dessert inspired by the classic Ho Ho snack cakes, featuring rich chocolate cake, creamy frosting, and luscious ganache, perfect for any gathering.
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.
Notes
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. For an extra rich treat, try adding a layer of chocolate mousse between the cake layers.