Homemade Ho-Hos
The cake is a classic French Biscuit au Beurre made with Dutch cocoa powder, drizzling in the clarified butter at the end for a unique delicious flavor. The filling used in the commercial version of this is probably made with whipped shortening rather than butter, but I just can't bring myself to write a recipe with that ingredient as a filling. I did eat these for a year straight when I was about 12 and hung out at my friend Jenny's house. Her mom bought them but mine didn't. So I had to get my fill while playing at her house.
The cake is a classic French Biscuit au Beurre made with Dutch cocoa powder, drizzling in the clarified butter at the end for a unique delicious flavor. The filling used in the commercial version of this is probably made with whipped shortening rather than butter, but I just can't bring myself to write a recipe with that ingredient as a filling. I did eat these for a year straight when I was about 12 and hung out at my friend Jenny's house. Her mom bought them but mine didn't. So I had to get my fill while playing at her house.
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 cup butter
- 5 eggs
- 1/4 teaspoon baking powder
- 3/4 cup brown sugar
- 3 cups confectioners' sugar
- 12 ounces semisweet chocolate chopped
- 2 yolks
- 6 tablespoons dutch-processed cocoa powder
- 1/4 cup clarified butter warm
- 1 tablespoons heavy cream
- 2 ounces cocoa butter or 1/4 cup vegetable oil
- Carbohydrate 111.33102182989 g
- Cholesterol 280.658624822464 mg
- Fat 31.0280288987081 g
- Fiber 2.68443437274926 g
- Protein 7.426283106692 g
- Saturated Fat 17.8350060800414 g
- Serving Size 1 1 serving (220g)
- Sodium 291.677603295071 mg
- Sugar 108.646587457141 g
- Trans Fat 1.7877542518148 g
- Calories 721 calories
Step-by-step
- Preheat the oven to 350 degrees F.
- To make the Cake: Butter the jelly roll pan and line it with parchment paper; then butter the paper to assure release.
- Bring a saucepan of water to a simmer.
- In the bowl from a standing mixer, combine the eggs, yolks, sugar, vanilla in a bowl and whisk briefly. Set the bowl over the simmering water and stir until warm and the sugar looks dissolved. Attach the bowl to the standing mixer fitted with a whisk, and whip until light and fluffy, about 6 minutes.
- Meanwhile, sift together the flour, cocoa, and baking powder 3 times.
- Remove the bowl from the mixer and, while folding the egg mixture, sift in the flour mixture, little by little, until incorporated. Drizzle in the clarified butter, while folding the batter.
- Immediately pour the batter into the prepared pans dividing equally and smooth the tops with a spatula. Bake until lightly browned and it starts to pull away from the edges of the pan, about 14 to 16 minutes.
- Remove the cakes from the oven and let sit in the pan for 1 minute. Run a knife along the edge to release the cake then flip it out onto parchment paper. Brush the paper (the one you lined the pan with) with water and let soak for 2 minutes. Peel it off the cake. Trim dry edges from the cake. Let cool covered with plastic wrap.
- To make the Filling: In the bowl of a standing mixer, combine the sugar and butter and mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream for spreading consistency, if needed.
- Spread the sponge cakes with a thin layer of the filling, leaving a 1/4-inch space at the far edge. Roll the cake tightly on the long side until you have rolled a 1 1/2-inch thick log. Cut the log off from the remaining sheet of cake and place seam side-down. Repeat with remaining cake. Chill the logs for 30 minutes; then cut into 2 1/2-inch sections.
- To make the Glaze: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water, stirring occasionally. Line a cookie sheet with parchment paper or a nonstick baking mat. One at a time, gently drop the cake rolls into the hot chocolate. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the cookie sheet and let set at room temperature until the coating is firm, about 1 to 2 hours.
Homemade Ho-Hos: A Nostalgic Baking Adventure
As a busy working mom, time is my most precious commodity. Weekends are for family, but even then, I crave moments of quiet indulgence, a chance to reconnect with simpler times and the comforting aroma of baking. This Homemade Ho-Hos recipe isn't just about recreating a childhood favorite; it’s about reclaiming a slice of my past and sharing it with my children. The rich, decadent chocolate coating, the perfectly soft cake, and that creamy, dreamy filling – it's a symphony of textures and flavors that transport me back to afternoons spent at my best friend's house, giggling over secrets and sharing these very treats. The original recipe, passed down through generations, has undergone a few tweaks, resulting in a quicker, more efficient process perfectly suited to my busy life, proving that deliciousness doesn't always require hours of slaving over the stove.
Many recipes I find online seem to overcomplicate things, adding unnecessary steps or ingredients. This version focuses on simplicity, without compromising flavor. The key here, I've found, lies in the quality of ingredients. Using good-quality Dutch-processed cocoa powder makes a world of difference, intensifying the chocolate's depth and richness. Similarly, the clarified butter adds a unique touch – a subtle nutty aroma that complements the overall flavour profile beautifully. The filling is another star of the show. I avoid artificial shortenings, opting instead for the luxurious richness of butter, creating a filling that's undeniably indulgent but still light and airy. It’s the perfect balance of indulgence and practicality, a testament to the fact that even a busy life can accommodate moments of sweet escape.
Making these Ho-Hos is more than just baking; it's an act of self-care, a ritual that slows down the pace of life, if only for a little while. The careful measuring of ingredients, the rhythmic whisking of the batter, the satisfying thud of the cake hitting the parchment paper – these are the small moments that bring me joy. And the best part? Sharing these delightful treats with my loved ones, watching their faces light up as they bite into the rich chocolate and creamy filling, reminds me why baking is so much more than just a hobby – it's a way of expressing love and creating memories.
Beyond the practical benefits of a streamlined recipe, this project allowed me to engage with my children in a meaningful way. They helped with measuring and mixing, contributing to the process and experiencing the satisfaction of creating something delicious together. It was a valuable lesson in teamwork, patience, and the magic of shared culinary experiences. The time spent in the kitchen, surrounded by the sweet aroma of baking chocolate, wasn't just about making Ho-Hos; it was about making memories.
This recipe is a perfect testament to how even the most complex-looking treats can be simplified and adapted to suit the needs of a busy individual. It's a celebration of balance – balancing flavour, texture, and practicality, all while reminding us of the importance of taking time for ourselves and the people we love. And let me tell you, there’s nothing quite like the satisfaction of creating something from scratch that tastes as amazing as store-bought, if not better!
