Ho Ho Cake Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment; lightly grease parchment.

In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk in granulated sugar until evenly combined.

In a separate bowl, whisk eggs, buttermilk, vegetable oil and vanilla until smooth. Pour wet ingredients into dry and whisk until just combined and no large streaks remain.

Stir in hot coffee (or hot water) gradually until batter is smooth and slightly thin. Batter will be loose—this yields a moist sponge.

Divide batter evenly between prepared pans and smooth tops. Bake 25–30 minutes, rotating halfway, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.

Cool cakes in pans 10 minutes, then run a knife around edges and invert onto a rack. Remove parchment and let cakes cool completely (about 1 hour) before assembling.

Place 8 oz chopped chocolate in a heatproof bowl.

Warm 1/2 cup heavy cream in a small saucepan until it just begins to simmer. Pour hot cream over chocolate and let sit 1 minute, then whisk until smooth to make a ganache. Stir in 1/4 tsp salt. Cover and chill until thick but still pipeable, about 30–45 minutes in refrigerator.

When ganache is cooled to a spreadable consistency, pour it into a mixing bowl. Add 2 cups cold heavy cream, 2 tbsp confectioners' sugar and 1 tsp vanilla.

Beat on medium speed until soft peaks form and the mixture is light and spreadable (do not overbeat or it will split). If mixture is too loose, chill 10–15 minutes and rewhip briefly.

Reserve about 1/2 cup of this whipped chocolate cream for piping decorations and keep chilled until assembly.

Place 4 oz chopped chocolate in a small bowl with 1 tbsp butter.

Heat 1/2 cup heavy cream to just-simmering and pour over the chocolate and butter. Let sit 1 minute, then whisk until smooth and glossy. Allow glaze to cool slightly until it thickens but is still pourable (5–10 minutes).

Level cake layers if domed. Place first layer on a serving plate or cake board.

Spread about half of the whipped chocolate cream filling evenly over the first layer (reserve the 1/2 cup reserved for piping).

Set second cake layer on top and gently press to adhere. Chill the stacked cake 15 minutes to set the filling.

Pour the cooled chocolate glaze over the top, starting at the center and letting it drip naturally over the edges. Use an offset spatula to smooth the top if needed. Allow excess to drip off.

Refrigerate the glazed cake 10 minutes so glaze sets slightly. Meanwhile, trim the wafer roll cookies (Ho Ho style) to match cake height if needed.

Press the wafer roll cookies vertically around the sides of the cake so the patterned surface faces outward, spacing them evenly. If needed, use a thin layer of whipped chocolate cream as adhesive along the cake edge before pressing cookies in place.

Dust top lightly with powdered sugar to mimic a snowy Ho Ho look. Pipe or place mini marshmallows on top in a circle (or alternate with piped cream rosettes) using the reserved whipped cream. Add sprinkles if desired.

Chill cake at least 30 minutes to set everything. Bring to room temperature 20–30 minutes before serving for best texture.