Description
This Ho Ho Cake Recipe is a rich and moist chocolate layer cake featuring a creamy filling and a luxurious chocolate ganache topping. The chocolate cake layers are perfectly tender and infused with coffee to enhance the cocoa flavor. The cake is then filled with a luscious cream made from milk, flour, sugar, butter, and shortening, and finished with a smooth, decadent chocolate ganache. Perfect for celebrations or as an indulgent dessert, this cake impresses with its combination of flavors and textures.
Ingredients
Cake Layers
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup freshly brewed strong hot coffee
Creme Filling
- 1 1/4 cups 2% milk
- 5 tablespoons all-purpose flour
- 1 cup granulated sugar
- 1/2 cup salted butter
- 1/2 cup vegetable shortening
Chocolate Ganache
- 12 ounces semi-sweet chocolate chips
- 1 cup heavy whipping cream
Instructions
- Preheat and prepare pans: Preheat your oven to 350ºF (177ºC). Grease and flour three 8-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Combine wet ingredients and make batter: In a stand mixer, blend together buttermilk, vegetable oil, eggs, and vanilla extract. Slowly add the dry ingredient mixture while mixing on low speed. Then pour in the hot brewed coffee and mix until fully incorporated. The batter will be thin.
- Bake the cake layers: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool on a wire rack.
- Prepare the creme filling base: In a saucepan over medium-low heat, whisk together milk and flour. Stir constantly until the mixture thickens to a runny pudding consistency, about 10-15 minutes. Remove from heat and immediately cover with plastic wrap pressed onto the surface to prevent a crust. Let cool to room temperature.
- Cream the filling: In a large bowl, beat together sugar, salted butter, and vegetable shortening on medium speed until fluffy, about 3 minutes. Gradually add the cooled milk and flour mixture and beat on high speed for 7 minutes until light and creamy.
- Assemble cake layers with filling: Once the cake layers are fully cooled, spread the creme filling evenly between each cake layer.
- Make the chocolate ganache: Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until very hot and nearly boiling. Pour the hot cream over the chocolate chips, cover the bowl, and let sit for 3 minutes. Then stir until the chocolate is completely melted and the ganache is smooth. Let it rest for about 20 minutes to thicken slightly.
- Glaze the cake: Pour the thickened ganache over the assembled layered cake. Use a spoon to spread it towards the edges so it gently drips down the sides.
- Decorate and store: Optionally, decorate the top with Swiss Cake Rolls or your favorite decoration. Store the finished cake in the refrigerator until serving.
Notes
- Using hot brewed coffee in the batter intensifies the chocolate flavor without adding a coffee taste.
- Pressing plastic wrap directly on the creme filling while cooling prevents a skin from forming.
- Ensure all cake layers are completely cooled before assembling to avoid melting the filling or ganache.
- You can substitute vegetable shortening with additional butter if preferred.
- Store the cake refrigerated to maintain freshness; bring to room temperature before serving for best flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
