Ho Ho Cake
Equipment
- 9-inch round layer pans
- Large-sized mixing bowl
Ingredients
For chocolate cake
- 2 cups cake flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp baking powder
- 3/4 cup water
- 3/4 cup buttermilk
- 1/2 cup shortening
- 2 eggs
- 1 tsp vanilla
- 4 squares unsweetened chocolate melted and cooked
For buttercream frosting
- 1/2 lb butter
- 1 cup shortening
- 1 1/4 lb confectioners' sugar
- 1/3 tsp vanilla extract
- pinch of salt
- 1/4 cup milk
For chocolate ganache
- 1 lb semi-sweet chocolate chips
- 2 cups heavy whipping cream
Instructions
For chocolate cake
- Preheat oven to 350°. Grease and flour two 9-inch round layer pans.
- In a large mixing bowl, combine all ingredients. Beat for 30 seconds on low speed, stopping to scrape sides and bottom of bowl occasionally.
- Beat for 3 minutes at medium speed. Pour batter into prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted in center of cake comes out clean. Cool completely.
For buttercream icing
- Beat the butter and shortening together with an electric mixer until light and fluffy, scraping the bottom of the bowl.
- Add remaining ingredients and mix on low speed till combined switch to high speed until light and fluffy.
For ganache
- In a sauce pot on medium heat melt chocolate chips and whipping cream together until smooth. Remove immediately from heat and let cool until thickened slightly.
Assemble the cake
- Place 1/3 frosting between layers. Ice the cake with the remaining frosting.
- Pour semi-thickened ganache over the top and gently bring to the edge of the cake so that it drips over.
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