My dad had a work party at our house last week, and I was exited to be in charge of making a few desserts for it. Well, a couple of desserts turned into about 3 dozen cookies and 2 colossal cakes. I was baking all morning getting things in the oven, icing cakes, and rolling cookies into balls and then in sugar. Whew! Talk about a long morning!
One of my favorite parts, though, was to make this beautiful Ho Ho Layer Cake. It’s pretty simple for a 3 layer cake. The hardest part, I thought, was trying to pour 1 recipe of cake batter into 3 pans. Which isn’t that hard, but the perfectionist in me wanted it perfectly even.
I didn’t succeed in getting it perfectly even, so one layer is thicker than the other two. But in the end,when this beauty is iced and your mouth is drooling from all of that chocolate, no one notices.
I don’t know any kid that doesn’t like Ho Ho’s. And maybe even any adult, for that matter. Right now, I’m being homeschooled, but as soon as I saw these chocolate rolls, it took me back to my school lunchroom days. They were one of my favorite desserts for my mom to pack for me. I love homemade cookies and all, but you have to admit, a Swiss Cake Roll once and a while isn’t that bad.
Actually, it’s amazingly good.
When it comes to frostings and rich desserts, I am fairly picky. I don’t like many because they are so sweet. Some things, like cheesecake, I can only permit 2 or 3 bites per sitting. Everyone I’ve told this to has said I was crazy.
Ho ho’s are the perfect combination of sweet and chocolate for me.
Which means this Ho Ho Layer Cake is perfect for me.
For the chocolate cake in this recipe, I used the same recipe that I used for myr Reese’s Peanut Butter Cake. This time, though, I used a creme filling and a chocolate ganache (melted chocolate and whipping cream) on top. Oooo…..this is so good!!
Store this cake in the fridge if you are not eating it right away. I removed the cake from the fridge about an hour before we were going to eat it. We all actually liked the cake better on the second day.
On the second day, though, I didn’t put it back in the fridge and, because the cake was cut, it all ended up sliding apart. The cake was a mess, but let me tell you…it was one goooood mess.
If you’ve got leftovers, store them in the fridge in order to keep it neat and tidy.
- 1 and ¾ cups flour
- 1 and ¾ cup sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 1 cup freshly brewed strong hot coffee
- 1¼ cups milk
- 5 tablespoons flour
- 1 cup sugar
- ½ cup butter
- ½ cup vegetable shortening
- 12 oz chocolate chips
- 1 cup heavy whipping cream
- Preheat oven to 350 degrees. Grease and flour 3 round 9-inch cake pans.
- For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well.
- In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. Batter will be very thin.
- Divide the batter evenly into the three prepared pans and bake for about 20-25 minutes or until a toothpick inserted in the middle comes out clean.
- Turn the cakes out onto a cooling rack. While the cakes are cooling, make your filling.
- For the creme filling,combine the milk and flour in a saucepan and cook over low heat, stirring constantly, until the mixture thickens. It should get to be the consistency of pudding, which will take about 5 to 8 minutes. Set mixture aside and cool to room temperature.
- While this is cooling, cream together the rest of the filling ingredients: the sugar, butter and shortening on medium speed until fluffy, about 3 minutes. Add the cooled flour & milk mixture and beat on high for 7 minutes.
- Spread this filling between the cooled three layers of cake. Now it is time to add your chocolate ganache! Put your chocolate chips in a bowl. Set aside. Heat heavy cream in a saucepan on medium/high until it comes to a boil. Watch it closely and stir often so it does not scald. Once it is boiling, remove it from the heat and immediately pour it over the chocolate chips. Stir this until the chocolate is completely melted and the mixture is smooth. Allow it to sit for about 20 minutes until the ganache thickens a bit.
- Once your ganache is ready, pour it over the top of your layer cake. Use a spoon to spread it out towards the sides of your cake so it runs down a bit on the sides.
- Decorate the top with Swiss Cake Rolls, if desired!
- Store this cake in the refrigerator. Remove from the fridge about an hour before you want to eat it.