Ho Ho Cake

Ho Ho Cake

Cake
210g/3/4 cup + 2 tbsp all-purpose flour
220g/1 cup granulated sugar
44g/1/4 cup + 2 tbsp unsweetened cocoa powder
1/2 tsp instant coffee powder
2 tsp baking powder
1/2 tsp Salt
120ml/1/2 cup milk
60ml/1/4 cup vegetable oil
1 egg
1 tsp vanilla extract
120ml/1/2 cup boiling water

Cream Filling
300ml/1 1/4 cups milk
40g/5 tbsp all-purpose flour
220g/1 cup granulated sugar
113g/1/2 cup butter

Icing
250g/2 cups powdered sugar
113g/1/2 cup unsalted butter, melted and cooled to room temperature
84g/3 ounces semisweet chocolate, melted and cooled slightly
2 tbsp milk
2 tbsp hot water
1 tsp vanilla extract

Cake: 

1) Preheat oven to 180C/350F. Grease and flour 23x33cm (9x13inch) pan.

2) In a large bowl, sift together flour, sugar, cocoa, instant coffee powder, baking powder and salt. In a small bowl, mix together milk, oil, egg and vanilla. Add the wet ingredients into the dry ones and beat on medium speed with mixer until well combined smooth.

3) Slowly pour in the boiling water. Pour the batter into prepared pan. Bake 30-35 minutes or until wooden toothpick inserted in center comes out clean. Cool cake completely.

Cream filling: 

1) In a small saucepan, combine together milk and flour. Cook over low heat, stirring constantly, until the mixture thickens (5-8 minutes). Cool to room temperature.

2) With a mixer cream together sugar and butter until light and fluffy. Add the cooled milk mixture. Beat on high speed for 7 minutes. Spread onto the cooled cake and refrigerate until set. 

Icing: 

1) In a large bowl, beat together powdered sugar, butter and melted chocolate until smooth. Add milk, boiling water and vanilla extract and beat a few minutes (at least 5) until very fluffy. Spread icing over cream filling.

Recipe adapted from here.