Description

Ho Ho Cake is a rich, moist chocolate cake layered with a creamy filling and topped with a luscious chocolate ganache. This classic dessert combines the deep flavors of cocoa with a smooth, fluffy cream center, delivering an indulgent treat perfect for celebrations or any chocolate craving.

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 extract
Pinch salt

Chocolate Frosting Ingredients

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 prevent the cake from sticking.
Mix dry ingredients: In a large bowl, whisk together the cocoa powder, sugar, flour, salt, baking soda, and baking powder until well combined. Sift the cocoa powder beforehand if clumpy to ensure a smooth batter.
Add wet ingredients: Make a hole in the center of the dry ingredients and pour in the water, vegetable or canola oil, vinegar, and vanilla extract. Mix everything together until the batter is smooth and lump-free.
Bake the cake: Pour the batter into the prepared pan and bake for 30 to 35 minutes. Test doneness by inserting a toothpick in the center; it should come out clean. Remove from oven and allow the cake to cool completely.
Prepare cream filling: In a saucepan, whisk together the flour and milk and heat over medium heat, whisking frequently until the mixture becomes bubbly and thickens to a mayonnaise-like consistency. Remove from heat and let cool until warm.
Beat filling: In an electric mixer, beat together sugar, shortening, vanilla extract, and salt until fluffy. Gradually add the cooked flour and milk mixture and continue beating on medium-high speed until the frosting is thick and fluffy, about 5-7 minutes.
Spread filling on cake: Evenly spread the cream filling over the cooled cake layer.
Make chocolate ganache: Place the semi-sweet chocolate chips in a bowl. Heat the heavy cream just until it is barely simmering, then pour over the chocolate. Let sit for a minute, then whisk until smooth and shiny. Allow the ganache to cool until it is pourable but thickened slightly.
Frost the cake: Pour the ganache over the cream filling on the cake and spread gently to the edges. Allow the ganache to set fully at room temperature before slicing and serving.

Notes

Ensure the cake is completely cool before spreading the filling to avoid melting it.
Sifting cocoa powder helps avoid clumpy batter and ensures a smooth cake texture.
You can substitute vegetable oil with canola oil depending on preference.
Let the ganache set fully before slicing to get clean, neat slices.
For best results, use high-quality semi-sweet chocolate chips for the ganache.
If shortening is unavailable, you may substitute with unsalted butter, but the texture may vary slightly.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (about 1/16 of cake)
Calories: 420 kcal
Sugar: 30 g
Sodium: 280 mg
Fat: 22 g
Saturated Fat: 8 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 53 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 25 mg

Keywords: Ho Ho Cake, chocolate cake, creamy filling, chocolate ganache, moist cake, classic dessert, homemade cake