Layered Chocolate HoHo Cake
This delicious layered cake is a decadent take on the childhood classic Hostess cake. Creamy vanilla filling is layered between rich chocolate cake and coated in chocolate ganache.
Servings: 10 slices
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.