Ho Ho Cake
Transform your favorite childhood snack cake into a decadent ho ho cake. Inspired by a Hostess ho hos, this dark chocolate cake is topped with cream filling and fudgy ganache frosting. Every bite takes you back to feeling like a kid again!
Servings: 16 Servings
Ingredients
Cake
- 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
Ermine Frosting (Cream Filling)
- ¾ cup granulated sugar
- ¼ cup flour
- 1 cup milk
- 1 cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 dash salt
Ganache
- 8 ounces semi sweet chocolate
- ⅔ cup heavy cream
Instructions
Cake
- Preheat the oven to 350 degrees Fahrenheit. Spray a 19x13-inch cake pan with cooking spray and set aside.
- In a large bowl, whisk together ¾ cup vegetable oil, 1¼ cup warm coffee, 2 large eggs, and 2 teaspoons vanilla until combined.
- In a medium bowl, sift together 2 cups all-purpose flour, 1 ½ cup granulated sugar, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and 1 teaspoon salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.
- Fill the prepared pan with the batter and bake for 35-40 minutes, until the center of the cake springs back lightly when pressed on or a toothpick comes out clean. Allow the cake to cool completely before frosting.
Ermine Frosting
- Add ¼ cup flour, ¾ cup granulated sugar, and 1 cup milk to a saucepan. Cook over medium heat while whisking constantly until thick like pudding, about 10 minutes.
- Remove from the heat and add to a heat-proof bowl or quarter sheet pan. Cover with plastic wrap so the plastic touches the top of the mixture and prevents a film from forming. Chill in the fridge for 40 minutes to allow it to finish thickening into a thick paste.
- Add the room-temperature 1 cup unsalted butter, to a stand mixer and whip with the whisk attachment for about 8 minutes or until the butter is light and fluffy. Scrape down the sides and bottom of the bowl as needed to ensure all the butter gets whipped.
- Add the chilled flour paste to the butter one scoop at a time until it is all incorporated.
- Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add 1 teaspoon vanilla extract and 1 dash salt and beat on medium-high for 10-13 minutes or until smooth and fluffy.
Ganache
- Place 8 ounces semi sweet chocolate in a small bowl. Heat ⅔ cup heavy cream in the microwave until steaming but not boiling, about 1 minute.
- Pour the hot cream over the chocolate and let it sit for a few minutes. Use a whisk to combine the chocolate and cream until smooth. If needed, heat the chocolate mixture for 10 seconds more to help melt the rest of the chocolate, but only if there are still little chunks of chocolate remaining after whisking well. Set aside to cool to room temperature.
Assembly
- Use an offset spatula to spread the frosting evenly over the top of the cooled cake, getting it as smooth as you can.
- Carefully pour the cooled ganache on top of the frosting and use a spatula or offset spatula to spread it evenly.
- Let the cake chill in the fridge for an hour, or so before serving.
Nutrition
Calories: 509kcal | Carbohydrates: 52g | Protein: 5g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 235mg | Potassium: 228mg | Fiber: 3g | Sugar: 35g | Vitamin A: 562IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 2mg
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