[Bumblebee]

I like to bake from scratch and I don't eat alot of store bought sweets but I do enjoy an occasional Hostess Hoho . I've had good success making pumpkin rolls and lemon cake rolls. I'm now in search of a good recipe for a chocolate cake roll with a white filling and a thin outer chocolate layer....just like a giant Hoho! I don't know why...but it just sounds like something fun to make (and eat). Does anybody have such a recipe?

[jfield]

You don't need a recipe for a giant HoHo. What you need is recipes for the components: cake, filling, glaze.

Find a recipe for chocolate sponge cake. Bake it in a parchment-lined jelly roll pan so it's no more than 1/2" thick or so after it has baked. Roll it up, parchment and all, to cool. Once cool, carefully unroll, moisten with some simple syrup and spread w/whatever buttercream you like. Roll it back up and glaze with some chocolate ganache.

I'm sure it will be very tasty. Good luck with it

[dscheidt]

Originally Posted by jfield

You don't need a recipe for a giant HoHo. What you need is recipes for the components: cake, filling, glaze.

Find a recipe for chocolate sponge cake. Bake it in a parchment-lined jelly roll pan so it's no more than 1/2" thick or so after it has baked. Roll it up, parchment and all, to cool. Once cool, carefully unroll, moisten with some simple syrup and spread w/whatever buttercream you like. Roll it back up and glaze with some chocolate ganache.

I'm sure it will be very tasty. Good luck with it

While this would be good, actual HoHos are "cream" filled. Diplomat cream seems like the best bet to me.

[Bumblebee]

I had very good success with my first attempt. I will post the recipe(s) I combined to make my Giant Hoho Cake Roll.....stay tuned to this channel

[jfield]

Sweet! Can't wait to hear your follow-up

[Bumblebee]

Recipe - Giant Hoho - Chocolate Cake Roll

Chocolate Cake

4 eggs separated, reserve 2 yolks - room temp.
1 cup sugar
1/4 cup butter - softened
2 tsp. vanilla
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa
1/4 cup water
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

Preheat oven to 350. Spray 15x10x1 jelly roll pan with non-stick spray. Line with wax paper and spray paper with non-stick spray also. Set aside.

Combine 2 egg yolks, sugar, butter, and vanilla in large bowl. Beat at med. speed, scraping bowl often, until creamy. Reduce to low speed and add all remaining cake ingredients except egg whites.

In separate large bowl beat egg whites with a pinch of salt, until stiff peaks form.

Gently fold beaten egg whites into chocolate mixture until well mixed.

Pour into prepared pan, spread evenly. Bake at 350 or until center springs back when touched lightly. Loosen paper from sides of cake and cool 10 minutes.

Invert cake onto smooth clean cotton or linen dish towel sprinkled generously with sifted powdered sugar. Slowly remove wax paper.Roll up cake and towel carefully and place in freezer or refrigerator until cool.

Filling

1 1/2 cups milk (I used skim)
1/3 cup flour
1 cup sugar
1 cup Crisco shortening
1/2 cup butter - softened
1 tsp vanilla

In medium sauce pan combine milk and flour stiring frequently. Cook until it forms a thick paste.Set aside to cool.

In large bowl beat sugar, crisco, butter and vanilla until creamy. Add cooled paste and beat 7minutes on medium speed. Set aside.

Chocolate Glaze

1 cup sugar
1/2 cup milk (I used skim)
1 cup semi sweet chocolate chips
1/2 tsp. vanilla

Boil the sugar and milk for 2 minutes. Remove from heat. Slowly stir in chocolate chips until melted. Return to low heat if needed to completely melt chips. Stir in vanilla
when somewhat cooled.

Assemble the Roll:

Carefully unroll the cooled chocolate cake. Spread evenly with filling and carefully
reroll (without the towel). Cover with chocolate glaze. Refrigerate cut once completely chilled. Store in refrigerator.



Hopefully the image is attached. If it's not I'll try again. I think it tastes very close to a real Hoho especially the white filling. Next time I'd like to get the glaze smoother. It seems a little grainy to me.

Let me know if you have any questions.

[jfield]

Sounds really good. Glad it worked out for you! I'd recommend doubling the salt in the cake and adding salt to the filling. It will intensify the flavors quite a bit. I'm all about intense flavors!

To get a hard, thin glaze, you might try melting some coating chocolate or even chocolate chips with a wee bit of veg oil. Pour while still warm to ensure a thin coat.

[Bumblebee]

Attempting to attach photo again....

[Bumblebee]

Couldn't get the image to attach here but I have successfully placed it in the Photo Gallery....check it out

[cez6]

Wow, what a nice recipe.. Very interesting to make, I'll keep your recipe and try to make one.. I really love chocolate.. I hope I can make it perfectly. Thanks for sharing it bumblebee

[sherndon]

Hello,
I was checking out the different recipes for this cake to see if there were any other flavor of fillings I would like to try and noticed that none of the recipes were anything like the one I use. I thought that you may want to take a look at this if you needed something that just takes a few minutes. If you try it I would love to know your thoughts on it. Thanks!
1 Box of Angel Food Cake
1/3 cup of cocoa powder
2 small boxes of instant white chocolate pudding
2 cups of milk
1 8oz. container of Cool Whip
2 bottles of Chocolate or Fudge Magic Shell harding dessert topping

Prepare angel food cake according to directions. Add cocoa to batter. Pour batter into parchment paper lined bar pan (I use a large cookie sheet) and bake at 350 degrees for 20 to 25 minutes or until springy. Turn cake onto 2nd piece of parchment paper. Remove 1st Piece of paper and roll cake with parchment paper still on cake. Cool completely. Whisk pudding and milk until thickened, fold in whipped topping to spreading consistency. Unroll cake and remove parchment paper. Spread filling over unrolled cake. Reroll cake keeping the filling from coming out of the sides. Pour both bottles of Magic Shell over cake making certain to cover entire cake. Refrigerate or freeze depending on how quickly needed. Slice and serve.
The only way this cake will ever crack when rerolling is if it is over baked by a long time.