Description
Ho Ho Cake is a classic, moist chocolate sheet cake layered with a creamy homemade filling and topped with a rich chocolate ganache. Perfect for gatherings and celebrations, this cake combines deep cocoa flavor with a luscious whipped filling and silky frosting that melts in your mouth.
Ingredients
Scale
For the Cake:
- 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
For the Cream Filling:
- 5 Tablespoons flour
- 1 1/4 cups milk
- 1 cup sugar
- 1 cup shortening
- 1 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Frosting:
- 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 mixing bowl, whisk together cocoa powder, sugar, flour, salt, baking soda, and baking powder. Ensure the cocoa powder is sifted if clumpy to get a smooth batter.
- Combine Wet Ingredients: Make a well in the center of the dry ingredients and add water, vegetable oil, vinegar, and vanilla extract. Mix all ingredients until the batter is smooth and homogeneous. Pour the batter evenly into the prepared pan.
- Bake the Cake: Bake in preheated oven for 30-35 minutes. Check doneness by inserting a toothpick into the center — it should come out clean or with a few moist crumbs. Allow the cake to cool completely in the pan.
- Make the Cream Filling: In a saucepan, whisk together the flour and milk until smooth. Cook over medium heat while continuously whisking until the mixture thickens to the consistency of mayonnaise and begins to bubble. Remove from heat and let cool to warm.
- Cream the Filling: In an electric mixer, beat sugar, shortening, vanilla extract, and a pinch of salt until light and fluffy. Gradually add the cooked flour mixture and beat on medium-high for 5-7 minutes until thick and creamy. Spread this filling evenly over the cooled cake.
- Prepare the Chocolate Ganache: Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream until it just begins to simmer, then pour it over the chocolate chips. Let sit for a minute and then whisk until smooth and shiny. Allow ganache to cool until pourable but slightly thickened.
- Finish the Cake: Pour the ganache over the cream-filled cake and gently spread it to the edges. Let the ganache set completely at room temperature before slicing and serving.
Notes
- For best results, make sure to cool the cake completely before spreading the cream filling to prevent melting.
- You can substitute vegetable oil with canola oil for a neutral flavor.
- If you prefer, use homemade whipped cream instead of shortening in the filling for a lighter texture.
- Ganache should be cooled properly before spreading to avoid it running off the cake.
- Store leftovers in the refrigerator to keep the filling fresh.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
Keywords: Ho Ho Cake, chocolate sheet cake, chocolate cream filling, chocolate ganache, classic dessert, homemade cake
