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Ho Ho Cake

Patti Oliverio Simon, Almost Heaven Desserts
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Course Dessert
Servings 1 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.