Ho Ho Cake
A giant, cream-filled chocolate Swiss roll provides a satisfying homemade version of a classic snack cake.
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Instructions
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Preheat the oven to 375 F, then line and butter a 15.5 x 10.5 x 1-inch jelly roll pan.
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Beat egg whites until soft peaks form, then gradually add 1/2 cup sugar and continue beating until stiff peaks develop; set aside.
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In a separate bowl, beat 4 egg yolks and vanilla for 3 minutes, then gradually add 1/3 cup sugar and beat for 2 more minutes.
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Combine flour, 1/3 cup cocoa powder, baking powder, baking soda, and salt in a small bowl.
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Beat the dry cocoa mixture into the egg yolk mixture on low speed, alternating with tablespoons of water, until smooth.
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Gently fold the cocoa batter into the beaten egg whites until just blended.
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Spread batter into the prepared pan and bake for 12-15 minutes, or until the top springs back.
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While the cake bakes, coat a tea towel with the remaining 1/3 cup cocoa powder.
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Immediately loosen the baked cake, invert it onto the prepared towel, and peel off the parchment. Roll the warm cake and towel together from the narrow end, then cool completely on a wire rack.
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Whip heavy cream, sugar, and vanilla extract on medium-high speed for 2-3 minutes, until medium to stiff peaks form.
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Unroll the cooled cake, spread the whipped cream filling evenly, leaving a 1/2-inch border, then re-roll without the towel. Refrigerate on a wire rack over a baking sheet.
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Combine chocolate chips, heavy cream, and light corn syrup in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth ganache forms.
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Pour ganache over the cake roll, re-applying any drips. Refrigerate for 30-60 minutes before slicing.