Before we dive into this recipe I wanted to give you a little background on why I’m so excited to share it! When we were little my parents were very strict about what we could eat. We only had takeout if it was someone’s birthday. Sweets were basically out of the question unless it was Halloween. In fact, when we would get HoHo’s in our school lunches my dad would separate the two from the pack and only give us one…. (yes, I am telling the truth!) Although it’s hilarious now, I’m not addicted to sweets like some people I know (ahem, husband, I’m talking to you 😉 ). Getting that one HoHo in our Friday lunch was the highlight of my week so I wanted to create it in cake form.
When I started to do some testing on how to best mimic these nostalgic flavors, it really came down to nailing the filling. It’s a sort of vanilla cream meets marshmallow filing and my goal was to replicate that. After several tests, I ended up with basically a marshmallow buttercream and it is so so tasty!
Recipe tips:
- For the perfect chocolate cake you need to add coffee of some sort and for this recipe you will use strong black coffee. I brew this before making anything else in order to give it some time to cool down before adding to the batter
- I love using buttermilk in my chocolate cakes. It gives them the rise they need, adds moisture from the fat as well kicks the flavor up a bit.
- For the chocolate ganache I like to use it twice. Once the cake has been assembled and chilled for 15 minutes, I use about half of the ganache to do a crumb coat. Make sure the edges and top are smooth and return to the fridge for 15 minutes. As the ganache cools it will thicken. I wait until its a thick spreadable consistency, bring the cake out and add that second layer of thick ganache on top.
This cake is so delicious and nostalgic. It is an extra step to make the homemade filling but I’m telling you, it’s so worth it! If you end up trying the recipe, please let me know your thoughts in the comments! 🙂
Layered Chocolate HoHo Cake
Ingredients
For the cake:
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cup cocoa powder
- 1 ½ tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp kosher salt
- 2 eggs room temperature
- 2 tsp vanilla extract
- ½ cup vegetable oil
- 1 cup strong brewed coffee room temperature
- 1 cup buttermilk room temperature
For the filling:
- ½ cup butter room temperature
- 1 ⅓ cup marshmallow fluff
- 1 ½ tsp clear vanilla extract you can use normal vanilla extract but it will tint the cream slightly
- 2 cups powdered sugar
- 1 tsp kosher salt
- 3-4 tbsp heavy cream or milk room temperature
For the ganache:
- 12 oz semi-sweet chocolate
- 1 cup heavy whipping cream
Instructions
For the cake:
- Grease and flour 2 round 9-inch cake pans and preheat the oven to 350°. In a large bowl whisk together all of the dry ingredients
- To the bowl whisk in the oil, buttermilk, eggs and vanilla. Once combined, stir in the coffee. Pour batter into prepared cake pans and bake 30-35 minutes, or until completely cooked through. Once cooked allow cakes to cool for 5 minutes in the pan before transferring to a cookie rock to cool completely.
For the filling:
- While the cake is baking you will make the filling! Beat the butter, marshmallow fluff, vanilla, salt and heavy cream on medium speed until combined and completely smooth. Turn the mixer on low and slowly add in the powdered sugar. Beat until smooth.
For the ganache:
- You will make the ganache right before assembly. In a microwave heat chocolate and heavy whipping cream for 30 seconds. Remove and stir. Return to the microwave for 15-20 additional seconds. Remove and stir again and repeat this process until completely smooth. You may have to heat longer but do not over heat or the mixture will seize up. Set aside until assembly.
For assembly:
- Once the cake is completely cooled, cut the tops to make even layers. Set your first layer down. Evenly spread all of the marshmallow filling on top, keeping about ¼ of an inch away from the edges. Set the second layer on top and gently push down. Place the cake in the refrigerator to set up for 15 minutes.
- Once set, remove and spread on one thin layer of chocolate ganache to crumb coat the cake. You want the ganache to be thin but not liquid or it will make a big mess. If it's not cool enough, add to the fridge for 5 minutes before using. Once you've spread on on this crumb coat, return to the fridge for 15-20 minutes.
- Once chilled, remove and add the final layer of ganache on top. The ganache should be thick but spreadable! Smooth down the edges and chill until ready to serve. Store in the refrigerator for up to 1 week.
Renee Wood
I’m making this for Thanksgiving for my mom and niece’s for their first time. My son requests this cake every year for his birthday since he was 8 and now he’s 21. I can’t wait for them to take that first bite and hope they love it as much as we do. Have a wonderful Thanksgiving and thank you for this wonderful recipe.
Carla
I would love to see a video of this recipe. I have never “crumb coated so I’m not sure what the technique looks like .