How do you make Ho Ho's?

Answer 1

Hope this helps. They are delicious!


Ho-Ho's

Nonstick vegetable spray, for coating parchment
5 eggs, separated
3/4 cup sugar
1 teaspoon vanilla extract
3/4 cup flour
1/2 cup cocoa powder
1 teaspoon baking powder
2 tablespoons powdered sugar
Vanilla cream filling, recipe follows
14 ounces bittersweet chocolate
2 ounces cocoa butter or vegetable oil
Vanilla Cream Filling:
4 ounces or 1 stick butter
1/2 cup vegetable shortening
3/4 cup confectioners' sugar
1/2 teaspoon vanilla
4 tablespoons light corn syrup
Preheat oven to 375 degrees F. Spray 2 (9 by 17-inch) sheet trays with vegetable spray, line with parchment paper and spray again. In a mixer, using the whip attachment, whip the egg yolks and the sugar until doubled in volume and pale yellow; add vanilla extract. Sift together the flour, cocoa powder, and baking powder and powdered sugar twice. Slowly add the dry ingredients to the mixing bowl, running at slow speed, until fully incorporated.
In a clean and greaseless bowl, whip the egg whites until firm but not dry. Incorporate a fifth of the whipped egg whites into the cocoa mixture and mix until well incorporated. Fold the remaining egg whites into the cocoa mixture in 3 batches and immediately spread onto a large baking sheet using an offset spatula, being careful not to overwork the dough. Bake for 6 to 8 minutes.
Immediately run the tip of a knife around the edge of the cake to loosen it from the sides of the sheet tray then slide it (with the parchment paper) onto a cool surface. Trim dry edges of the cake.
Vanilla Cream Filling: With an electric mixer, beat together the butter and the vegetable shortening until blended. Turn the mixer down to its lowest setting and gradually add the confectioners' sugar. Turn the mixer back up and beat at high speed until light and fluffy, about 5 minutes. Gradually beat in the vanilla and corn syrup until the filling is the consistency of sour cream, about 2 minutes more.
Using a sharp knife, cut each cake in half lengthwise. Using an offset spatula, spread a 1/8-inch thick layer of vanilla cream filling over each half of the cake and cut into 5 equal sections per half. Roll up each section tightly (peeling off parchment paper as you roll) and place in the freezer for 30 minutes.
Melt the bittersweet chocolate in the top of a double boiler and add cocoa butter or vegetable oil. Pour 1/3 of chocolate onto a warm plate. Working 1 roll at a time, coat each roll using 2 forks until completely covered in chocolate, including the sides. Place coated rolls on a parchment-lined tray; continue with the remaining rolls, pouring more of the chocolate onto the plate as needed.

Answer 2

Cake:
5 eggs
2 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 clarified butter, warm
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

Equipment: 2 half sheet pans with sides


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.

Answer 3

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