We have come up with a detailed guides on preparing your delicious Ho Ho Cake, from choosing the right ingredients to serving the meal with your lovely and wonderful family. Let’s start with ingredients.
For the Chocolate Sponge:
- Unsalted butter, softened, for greasing the pan
- 4 large eggs, separated
- 1/2 cup granulated sugar, plus 1/3 cup, divided
- 1 teaspoon pure 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 Cream Filling:
- 1 cup heavy whipping cream
- 3 tablespoons confectioners’ sugar
- 1 teaspoon pure vanilla extract
For the Chocolate Ganache:
- 1 cup semisweet chocolate chips
- 3/4 cup heavy cream
- 1 tablespoon light corn syrup
Make the Sponge
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.
Roll the Warm Sponge
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.
Make the Filling
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.
Roll the Sponge With the Filling
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.
Make 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.