Description

Ho Ho Cake is a rich and moist chocolate cake layered with a creamy, fluffy filling and topped with a smooth, decadent chocolate ganache. This classic dessert is perfect for chocolate lovers and special occasions, offering a delightful combination of textures and flavors in every bite.

Ingredients

Scale

Cake Ingredients

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

Cream Filling Ingredients

5 Tablespoons flour
1 1/4 cups milk
1 cup sugar
1 cup shortening
1 teaspoon vanilla
Pinch of salt

Chocolate Ganache Ingredients

8 oz. semi-sweet chocolate chips
3/4 cup heavy whipping cream

Instructions

Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour a 9 x 13 inch baking pan to prevent sticking. In a large bowl, whisk together cocoa powder, sugar, flour, salt, baking soda, and baking powder thoroughly. If your cocoa powder has clumps, sieve it before mixing to ensure a smooth batter.
Add Wet Ingredients: Create a well in the center of the dry ingredients. Pour in the water, vegetable or canola oil, vinegar, and vanilla extract. Mix everything until the batter is smooth and well combined without lumps.
Bake the Cake: Pour the batter into the prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and let it cool completely in the pan.
Make the Cream Filling: In a saucepan, whisk together the flour and milk. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, reaching the consistency of mayonnaise. Remove from heat and allow to cool until warm.
Beat the Filling: In a stand or hand mixer, beat together sugar, shortening, vanilla, and a pinch of salt until well combined. Gradually add the warm flour-milk mixture to this and continue beating on medium-high speed until the filling is thick, fluffy, and smooth, about 5 to 7 minutes. Spread this evenly over the cooled cake.
Prepare the Chocolate Ganache: Place the chocolate chips in a heatproof bowl. Heat the heavy cream just until it begins to simmer, then pour it over the chocolate chips. Let sit for a minute before whisking until the ganache is smooth and glossy. Allow it to cool until it is still pourable but slightly thickened.
Assemble the Cake: Pour the ganache over the cream filling and gently spread it to the edges in an even layer. Let the ganache set completely at room temperature before slicing and serving. Enjoy the silky, layered chocolate delight!

Notes

Ensure all ingredients are at room temperature for best mixing results.
Use fresh cocoa powder for the best chocolate flavor.
For a dairy-free version, substitute shortening for butter and use dairy-free milk and cream alternatives.
Ganache can be refrigerated if you want a firmer topping, but bring it to room temperature before serving for softness.
This cake keeps well refrigerated for up to 3 days; cover tightly to prevent drying out.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/12 of cake)
Calories: 420
Sugar: 38g
Sodium: 220mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 3g
Protein: 4g
Cholesterol: 25mg

Keywords: Ho Ho Cake, chocolate cake, cream filling, chocolate ganache, layered cake, rich chocolate dessert