Homemade Ho-Hos Recipe

Courtesy of Gale Gand
Level: Intermediate
Yield: 12 servings
Nutritional Information per Serving (1 of 12): Calories 571, Total Fat 36 g, Saturated Fat 19 g, Carbohydrates 65 g, Dietary Fiber 3 g, Sugar 54 g, Protein 5 g, Cholesterol 121 mg, Sodium 43 mg
Total Time: 3 hr 25 min (Prep: 1 hr, Rest: 2 hr, Bake: 25 min)

Whip up these irresistible Homemade Ho-Hos, a twist on the classic French Biscuit au Beurre using rich Dutch-processed cocoa and clarified butter for an unforgettable flavor. Ditch the commercial whipped shorteningour buttery filling elevates it to homemade heaven. Imagine devouring these as a kid at your best friend's house; now, recreate that joy in your own kitchen and delight your family!

Ingredients

Cake:

5 eggs
2 egg yolks
3/4 cup brown sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
6 tablespoons Dutch-processed cocoa powder
1/4 teaspoon baking powder
1/4 cup warm clarified butter

Filling:

3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons heavy cream

Glaze:

12 ounces semisweet chocolate, chopped
2 ounces cocoa butter or 1/4 cup vegetable oil

Special Equipment: 2 half sheet pans with sides

Instructions

Preheat the oven to 350F.
Butter a jelly roll pan and line it with parchment paper, then butter the parchment to ensure easy removal.
Bring a saucepan of water to a simmer.
In a mixing bowl suitable for a stand mixer, combine eggs, yolks, sugar, and vanilla. Briefly whisk. Place the bowl over the simmering water and stir until warm and the sugar appears dissolved. Attach the bowl to the stand mixer fitted with a whisk attachment and whip until fluffy and light, approximately 6 minutes.
Sift the flour, cocoa powder, and baking powder together three times.
Remove the bowl from the mixer and gently fold in the sifted dry ingredients gradually into the egg mixture. While folding, drizzle in the clarified butter.
Immediately pour the batter evenly into the prepared pans and smooth the tops with a spatula. Bake for about 14 to 16 minutes until the cake is lightly browned and just beginning to pull away from the edges.
Take the cakes out of the oven and allow them to sit in the pans for 1 minute. Run a knife around the edges to loosen the cakes, then invert them onto parchment paper. Brush the original parchment (from the pan lining) with water and let it soak for 2 minutes before peeling it off the cake. Trim any dry edges and cover the cake lightly with plastic wrap to cool.
For the filling: In a stand mixer bowl, combine confectioners' sugar and butter. Mix on low until combined, then increase to medium speed and beat for an additional 3 minutes. Add vanilla and cream, continuing to beat on medium speed for 1 more minute. Adjust cream quantity to achieve a spreadable texture if necessary.
Spread a thin layer of filling over the sponge cakes, leaving a 1/4-inch border along the far edge. Roll the cake tightly along the long side to form a log about 1 1/2 inches thick. Cut the log from the remaining cake and place seam-side down. Repeat for the second cake. Refrigerate the logs for 30 minutes, then slice into 2 1/2-inch pieces.
For the glaze: Melt the semisweet chocolate and cocoa butter (or vegetable oil) together in a double boiler or a bowl set over barely simmering water, stirring occasionally. Line a baking sheet with parchment paper or a silicone nonstick mat. Dip each cake roll into the warm chocolate, lift with a fork, and allow excess glaze to drip back into the bowl. Arrange on the sheet and let the glaze set at room temperature until firm, about 1 to 2 hours.