Ho Ho Cake
Description
Enjoy the flavor of a Ho Ho from your childhood with this chocolate dessert. It has layers of chocolate cake, a cream filling, all topped with a delicious chocolate ganache.
Ingredients
Cake:
6 T. cocoa powder
2 c. sugar
3 c. flour
1 t. salt
2 t. baking soda
2 t. baking powder
2 c. water
1 c. vegetable or canola oil
2 T. vinegar
1 t. vanilla extract
Cream Frosting:
5 T. flour
1 1/4 c. milk
1 c. sugar
1 c. shortening
1 t. vanilla
pinch of salt
Chocolate Ganache:
8 oz. semi-sweet chocolate chips
3/4 c. heavy whipping cream
Directions
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Cake:
Preheat oven to 350 degrees F. Grease and flour a 9 x 13 inch baking pan.
In a large bowl, whisk together the cocoa powder, sugar, flour, salt, soda, and baking powder. (If the cocoa powder is clumpy, sift it before whisking in).
Make a hole in the center of the dry ingredients; pour in the water, oil, vinegar, and vanilla. Mix all the ingredients together until smooth. Pour in the prepared baking pan. Bake for 30-35 minutes, or until wooden toothpick inserted in the center comes out clean. Cool.
Cream Filling/Frosting:
Whisk together the flour and milk in a sauce pan; heat mixture over medium heat, whisking often, until bubbly and thickened. It will take several minutes, but once it starts to thicken it will go quickly, so keep an eye on it, and keep whisking. The mixture should be about the consistency of mayonnaise. Remove from heat. Allow to cool to warm.
Meanwhile, using an electric mixer, beat together the sugar, shortening, vanilla and salt. Add cooked mixture to shortening mixture; beat on medium-high speed until thick and fluffy, about 5-7 minutes. Spread evenly over the cooled cake.
Chocolate Ganache Frosting:
Place the chocolate chips in a bowl; heat cream until just barely simmering; pour over the chocolate chips; whisk until chips are melted. Cool until ganache is still pourable, but slightly thickened. Pour over the filling/frosting; gently spread to the edges.
Allow the ganache to set up completely before slicing and serving.
16 servings.