Well Fed Network

Posted by Rick Beaudin on Just Baking.

These Ho-Ho Cakes, a huge seller at the restaurant where I work, are really simple to make. First, you’ll need a single-layer 10-inch chocolate cake. Using a serrated bread knife, carefully split the layer in half horizontally. Place the bottom half of the cake into a springform pan. Add a thick layer of whipped cream, and then put the top half of the cake over it. Cover the surface of the cake with chocolate ganache. Then, place the pan in the freezer until the cream firms up (about 30 minutes). Unmold, slice, and serve.

If you don’t have a springform pan (we do not have springform pans at the restaurant), you can use the pan that you baked the cake in. However, this makes the process a little harder. You will need to run a knife around the cake to unmold it if you use a regular cake pan. Be careful that the knife doesn’t slip and cut into the cake. Don’t cover the cake with ganache until after you unmold it. It will not look as clean as if you used a springform pan, but it will still be delicious.

You can use your favorite chocolate cake recipe for this. Also, feel free to change things up. Try using a white cake filled with pastry cream, keep it chocolate with cream but add sliced fruit, or drizzle some caramel over the ganache and sprinkle with nuts. The possibilities are endless. Enjoy!