Best 9 Chocolate Ho Ho Cake Recipes

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Indulge in the decadent delight of the Chocolate Ho Ho Cake, an irresistible treat that combines the nostalgic charm of Hostess Ho Hos with the richness of a homemade chocolate cake. This exquisite dessert features a moist and fluffy chocolate cake base, generously filled with a creamy chocolate ganache and topped with a luscious chocolate frosting. Experience a symphony of textures and flavors in every bite, as the soft cake crumbles in your mouth, giving way to the smooth and velvety ganache, all enveloped in a layer of rich chocolate frosting. The Chocolate Ho Ho Cake is a true crowd-pleaser, perfect for birthdays, celebrations, or simply a sweet indulgence. With the detailed and easy-to-follow recipe provided, you can recreate this bakery-style masterpiece in the comfort of your own kitchen. Unlock the secrets of this delightful dessert and embark on a culinary journey that will leave your taste buds craving more.

Here are our top 9 tried and tested recipes!

HO HO LAYER CAKE



Ho Ho Layer Cake image

From-scratch chocolate cake layered together with a homemade cream filling. This Ho Ho Layer Cake topped with chocolate ganache is a stunning dessert!

Provided by Julie Clark

Categories     Dessert

Number Of Ingredients 18

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
1 cup freshly brewed strong hot coffee
1 1/4 cups milk
5 tablespoons all-purpose flour
1 cup granulated sugar
1/2 cup butter
1/2 cup vegetable shortening
12 ounces chocolate chips
1 cup heavy whipping cream

Steps:

  • 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 medium-low heat, stirring constantly, until the mixture thickens. It should get to be the consistency of runny pudding, which will take about 10-15 minutes.
  • Remove the mixture from the heat. It will continue to thicken as it cools. Press plastic wrap down on top of the flour mixture while it is cooling so it does not form a "crust" on top. 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 very hot and near boiling, remove it from the heat and immediately pour it over the chocolate chips. Cover the bowl with a lid or plate and let the it sit for 3 minutes. Then, stir 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.

Nutrition Facts : Calories 609 kcal, Carbohydrate 71 g, Protein 7 g, Fat 35 g, SaturatedFat 20 g, Cholesterol 76 mg, Sodium 425 mg, Fiber 3 g, Sugar 54 g, ServingSize 1 serving

HO HO CAKE



Ho Ho Cake image

Feeling nostalgic for Ho Hos? Try making this homemade Swiss roll, which is a giant version of that iconic cream-filled Hostess treat.

Provided by Kristina Vanni

Categories     Dessert     Cake

Time 2h

Number Of Ingredients 18

For the Chocolate Cake Roll:
4 eggs ( yolks and whites separated )
1/2 cup granulated sugar, plus 1/3 cup (divided)
1 teaspoon vanilla extract
1/2 cup all-purpose flour
2/3 cup unsweetened cocoa powder (divided)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup water
For the Filling:
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
For the Chocolate Ganache:
1 cup semi-sweet chocolate chips
3/4 cup heavy cream
1 tablespoon light corn syrup

Steps:

  • Gather the ingredients.
  • Preheat oven to 375 F. Line a 15.5 x 10.5 x 1-inch jelly roll pan with parchment paper . Generously grease the paper with unsalted butter. Either using a standing mixer or mixing by hand, beat the egg whites until soft peaks form. Gradually add 1/2 cup of the granulated sugar, continuously beating until stiff peaks form. Set aside.
  • In a separate medium bowl, beat the 4 egg yolks and vanilla on medium speed for 3 minutes. Gradually add the remaining 1/3 cup granulated sugar and continue to beat for 2 additional minutes.
  • In a third small bowl, stir together the flour and 1/3 cup of the cocoa powder. Add the baking powder, baking soda, and salt.
  • Beating on low speed, add the cocoa mixture to the egg yolk mixture alternating with tablespoons of the water, just until the batter is smooth.
  • Gradually fold the cocoa mixture into the beaten egg whites until well blended. Don't overmix or you risk deflating the egg whites.
  • Spread the batter evenly in the prepared pan. Bake for 12 to 15 minutes or until the top springs back when touched lightly in the center.
  • While the sponge bakes, coat a linen or thin cotton tea towel with the remaining 1/3 cup of cocoa powder-it should at least cover the size and shape of the jelly roll pan.
  • Once the cake is baked, immediately loosen it from the edges of the pan. Invert the cake onto the prepared towel. Carefully peel off the parchment paper. Roll the cake and towel together, starting from the narrow end. Place on a wire rack to cool completely-the trick is to coax the cake into a rolled shape while it is still warm to keep it from cracking.
  • Using a standing mixer or by hand, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form, or about 2 to 3 minutes.
  • Carefully unroll the cooled cake. Spread the prepared whipped cream filling evenly over the top of the sponge, leaving about a 1/2-inch border around the cake. Gently roll the cake back up, this time without the towel. Place on a wire rack set on a baking sheet and refrigerate while preparing the ganache.
  • Place chocolate chips, heavy cream, and light corn syrup in a microwave-safe bowl. Heat in 30-second intervals, stirring each time until the chips are melted and the ganache is smooth.
  • Pour the ganache all over the cake roll. Spoon up any dripped ganache and pour it over the cake again. Refrigerate for at least 30 to 60 minutes before slicing and serving.
  • Enjoy.

Nutrition Facts : Calories 400 kcal, Carbohydrate 41 g, Cholesterol 128 mg, Fiber 2 g, Protein 6 g, SaturatedFat 15 g, Sodium 153 mg, Sugar 31 g, Fat 25 g, ServingSize Serves 8-10, UnsaturatedFat 0 g

HO HO CAKE



Ho Ho Cake image

A rich chocolate cake, topped with a fluffy vanilla filling and a smooth chocolate frosting. Just like our favorite childhood treat.

Provided by Mary

Categories     Dessert

Time 2h10m

Number Of Ingredients 20

3 cups all purpose flour
6 tablespoons cocoa powder
1 1/2 teaspoon baking soda
1 teaspoon salt
10 tablespoons vegetable or canola oil
2 tablespoons vinegar
2 teaspoons vanilla
2 cups cold water
2 cups granulated sugar
1/4 cup flour
1 cup cold milk
1 cup sugar
1 teaspoon vanilla
1 cup butter (softened)
10 tablespoons butter (melted)
6 tablespoons cocoa
2 1/2 tablespoons hot water
1 teaspoon vanilla
3 cups powdered sugar
1 raw egg

Steps:

  • Preheat oven to 350°F. In a large bowl, whisk together the flour, cocoa, baking soda, and salt. Add the remaining ingredients and whisk until smooth.
  • Pour into a greased 9x13 inch baking pan. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool completely.
  • Meanwhile, start the filling. Whisk together the flour and cold milk in a saucepan. Cook over low heat until bubbly and thick. Set aside to cool.
  • When cool, add the sugar, vanilla, and butter. Beat until smooth and fluffy. If it doesn't look like it's coming together, just keep beating it. Spread onto the cooled cake.
  • To make the frosting. Beat together the butter, cocoa, hot water, vanilla, powdered sugar, and egg. Spread frosting over cream filling. Chill for 30 minutes before serving.

Nutrition Facts : ServingSize 1 piece, Calories 392 kcal, Carbohydrate 74 g, Protein 4 g, Fat 10 g, SaturatedFat 7 g, Cholesterol 13 mg, Sodium 254 mg, Fiber 2 g, Sugar 55 g

EDNA'S HO HO CAKE



Edna's Ho Ho Cake image

This treat serves up appealing flavor in big fluffy wedges of chocolate and cream. It's like a giant Ho Ho snack cake. -Edna Miller, Mount Hope, Ohio

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 16 servings.

Number Of Ingredients 13

2 tablespoons all-purpose flour
1 cup milk
2/3 cup sugar, divided
2/3 cup shortening
1/3 cup butter, softened
3/4 teaspoon vanilla extract
Dash salt
2 prepared 9-inch round chocolate cakes
GLAZE:
1/4 cup butter, cubed
1/4 cup baking cocoa
3/4 cup confectioners' sugar
2 to 4 tablespoons milk

Steps:

  • For filling, in a small saucepan, combine flour and milk until smooth; stir in 1/3 cup sugar. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Transfer to a large bowl; cool. Beat in the shortening, butter, vanilla, salt and remaining sugar until smooth. Spread between cake layers., For glaze, melt butter and cocoa in a small saucepan. Whisk in confectioners' sugar and enough milk to achieve a drizzling consistency. Drizzle over top of cake, allowing some to drape down the sides.

Nutrition Facts : Calories 734 calories, Fat 37g fat (14g saturated fat), Cholesterol 102mg cholesterol, Sodium 519mg sodium, Carbohydrate 92g carbohydrate (15g sugars, Fiber 3g fiber), Protein 9g protein.

HOMEMADE HO-HOS



Homemade Ho-Hos image

The cake is a classic French Biscuit au Beurre made with "Dutched" cocoa powder, drizzling in the clarified butter at the end for a unique delicious flavor. The filling used in the commercial version of this is probably made with whipped shortening rather than butter but I just can't bring myself to write a recipe with that ingredient as a filling. I did eat these for a year straight when I was about 12 and hung out at my friend Jenny Marshall's house. Her mom bought them but mine didn't. So I had to get my fill while playing at her house.

Provided by Food Network

Categories     dessert

Time 3h25m

Yield 12 servings

Number Of Ingredients 14

5 eggs
2 yolks
3/4 cup brown sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
6 tablespoons Dutch-processed cocoa powder
1/4 teaspoon baking powder
1/4 cup clarified butter, warm
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons heavy cream
12 ounces semisweet chocolate, chopped
2 ounces cocoa butter or 1/4 cup vegetable oil

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the Cake: Butter the jelly roll pan and line it with parchment paper; then butter the paper to assure release.
  • Bring a saucepan of water to a simmer.
  • In the bowl from a standing mixer, combine the eggs, yolks, sugar, vanilla in a bowl and whisk briefly. Set the bowl over the simmering water and stir until warm and the sugar looks dissolved. Attach the bowl to the standing mixer fitted with a whisk, and whip until light and fluffy, about 6 minutes.
  • Meanwhile, sift together the flour, cocoa, and baking powder 3 times.
  • Remove the bowl from the mixer and, while folding the egg mixture, sift in the flour mixture, little by little, until incorporated. Drizzle in the clarified butter, while folding the batter.
  • Immediately pour the batter into the prepared pans dividing equally and smooth the tops with a spatula. Bake until lightly browned and it starts to pull away from the edges of the pan, about 14 to 16 minutes.
  • Remove the cakes from the oven and let sit in the pan for 1 minute. Run a knife along the edge to release the cake then flip it out onto parchment paper. Brush the paper (the one you lined the pan with) with water and let soak for 2 minutes. Peel it off the cake. Trim dry edges from the cake. Let cool covered with plastic wrap.
  • To make the Filling: In the bowl of a standing mixer, combine the sugar and butter and mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream for spreading consistency, if needed.
  • Spread the sponge cakes with a thin layer of the filling, leaving a 1/4-inch space at the far edge. Roll the cake tightly on the long side until you have rolled a 1 1/2-inch thick log. Cut the log off from the remaining sheet of cake and place seam side-down. Repeat with remaining cake. Chill the logs for 30 minutes; then cut into 2 1/2-inch sections.
  • To make the Glaze: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water, stirring occasionally. Line a cookie sheet with parchment paper or a nonstick baking mat. One at a time, gently drop the cake rolls into the hot chocolate. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the cookie sheet and let set at room temperature until the coating is firm, about 1 to 2 hours.

HO HO CAKE



Ho Ho Cake image

Inspired by the Hostess® favorite, the Ho Ho Cake features layers of cake and cream filling topped with chocolate.

Provided by Olene Grieshop

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Layer Cake

Yield 18

Number Of Ingredients 12

1 (9 ounce) package chocolate cake mix
5 tablespoons all-purpose flour
1 ¼ cups milk
1 cup white sugar
½ cup margarine
1 cup shortening
½ cup margarine
1 teaspoon vanilla extract
1 egg
1 ½ teaspoons hot water
3 (1 ounce) squares unsweetened chocolate, melted
1 ¾ cups confectioners' sugar

Steps:

  • Prepare and bake cake as directed on the package for a 9 x 13 inch pan. Cool completely.
  • Combine flour and milk in saucepan. Cook, stirring constantly, until thick. Cool completely. Cream 1 cup sugar, 1/2 cup margarine, and shortening. Add cooled milk mixture, and beat well. Spread over cake. Refrigerate.
  • In a small bowl, beat egg. Stir in vanilla, melted chocolate, hot water, confectioner's sugar, and 1/2 cup margarine. Pour over second layer. Refrigerate.

Nutrition Facts : Calories 382.5 calories, Carbohydrate 37 g, Cholesterol 11.7 mg, Fat 26.6 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 6.9 g, Sodium 244.5 mg, Sugar 28.9 g

CHOCOLATE HO HO CAKE



Chocolate Ho Ho Cake image

Yield 20

Number Of Ingredients 11

1 (15.25 ounce) chocolate cake mix
Ingredients called for on cake mix
5 Tablespoons flour
1 cup half and half
1 teaspoon vanilla
1 cup butter
1 cup granulated sugar
1 cup semisweet chocolate chips
1/4 cup butter (softened)
3/4 cup heavy whipping cream
2 cups powdered sugar

Steps:

  • Make cake according to directions on package (or use your favorite homemade chocolate cake recipe). Let cake cool completely.
  • In a medium saucepan, whisk flour into half and half over medium heat on stove top. Whisk constantly until very thick, similar to the consistency of thick pudding or custard- it will take a couple of minutes. Cool completely (place in refrigerator if you want to speed the cooling process). Stir in vanilla. In a mixing bowl, mix 1 cup softened butter and granulated sugar until fluffy. Add cooled flour/milk mixture to butter/sugar mixture and beat until light and fluffy (will take a couple of minutes). Spread on cooled cake.
  • Dump chocolate chips in a bowl. Heat heavy cream and pour hot cream over chocolate. Let sit for a minute; stir gently to melt. Cream butter and powdered sugar in another bowl and then stir the two mixtures together. If you want it to be thicker, add more powdered sugar. If you want it to be thinner, add more whipping cream. Spread on cake immediately because the frosting starts to set up and become grainy in appearance if you let it sit for long.

Nutrition Facts : Servingsize 1 serving, Calories 7539 kcal, Fat 378 g, SaturatedFat 231 g, Cholesterol 860 mg, Sodium 3715 mg, Carbohydrate 1048 g, Sugar 810 g, Protein 65 mg

HO HO CAKE



Ho Ho Cake image

Make and share this Ho Ho Cake recipe from Food.com.

Provided by Lali8752

Categories     Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 12

1 (18 1/4 ounce) box chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (16 ounce) can dark chocolate icing
1/2 cup sugar
2/3 cup shortening
1 teaspoon vanilla
1/3 cup milk
1/4 teaspoon salt
1 teaspoon water
1 cup powdered sugar

Steps:

  • Prepare cake as directed on package for two round pans.
  • When cool, "slice" through cakes to make 4 "thin" cakes.
  • Beat sugar, shortening, vanilla, milk, salt and water for 7 minutes.
  • Add powdered sugar and beat for 5 minutes longer.
  • Lay one layer of cake on plate.
  • Spread Cream filling on top only, do not go all the way to the edge.
  • Lay another layer of cake on this.
  • Spread cream filling on this too.
  • Again layer and filling until you have all four layers on here.
  • Ice the whole cake with the chocolate icing.

Nutrition Facts : Calories 433.4, Fat 25.6, SaturatedFat 5.6, Cholesterol 47.5, Sodium 427, Carbohydrate 50.3, Fiber 1, Sugar 34.7, Protein 4.3

CHOCOLATE HO-HO CAKE



Chocolate Ho-Ho Cake image

I was looking for a way to jazz up a chocolate cake mix and found this on recipes4cakes.com. The cake got rave reviews at a potluck when I made it and I want to make sure I don't lose the recipe. The cooking time for the cake is approximate as each mix may have a slightly different time.

Provided by Erindipity

Categories     Dessert

Time 45m

Yield 1 9x13 cake

Number Of Ingredients 7

18 ounces fudge cake mix
1 cup sugar
2/3 cup vegetable shortening
1/2 cup butter, softened
5 ounces evaporated milk
2 teaspoons vanilla extract
16 ounces chocolate frosting

Steps:

  • Prepare cake per directions. Allow to cool completely.
  • Cream butter, shortening, and sugar until smooth.
  • On low speed, mix in evaporated milk and vanilla, then beat on high speed until light and fluffy.
  • Spread cream mixture over cake.
  • Microwave frosting for 30 seconds or until melted, spread over cake and chill until set.

Nutrition Facts : Calories 6999.5, Fat 399.1, SaturatedFat 146, Cholesterol 285.1, Sodium 6011, Carbohydrate 875.2, Fiber 16.4, Sugar 658.3, Protein 45.8

Tips:

  • Mise en place: Before you start baking, measure out all of your ingredients and gather all of your tools. This will help you stay organized and avoid scrambling.
  • Use high-quality ingredients: The better the ingredients you use, the better your cake will taste. Look for high-quality chocolate, butter, and eggs.
  • Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake in a preheated oven: This will help the cake rise evenly.
  • Let the cake cool completely before frosting it: This will help the frosting set properly.

Conclusion:

This recipe is a delicious and festive treat that is perfect for any occasion. With its rich chocolate flavor and creamy filling, this cake is sure to be a hit with everyone who tries it. Whether you're making it for a holiday party or just for a special treat, this cake is sure to please.

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