Homemade HoHos
Homemade HoHos
Makes 9 chocolate rolls
Things you'll need
Cake- 1/4 cup + 1 1/2 tablespoons flour
- 1/2 tablespoon corn starch
- 2 tablespoons dark cocoa powder
- 1/8 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon espresso powder
- 1/4 cup granulated sugar (for yolks)
- 1 teaspoon corn syrup
- 1/4 teaspoon vanilla extract
- 1 tablespoon water
- 3 eggs, separated
- 2 tablespoons + 2 teaspoons granulated sugar (for egg whites)
- 2 tablespoons + 2 teaspoons vegetable oil
- 1/2 cup unsalted butter
- 1/2 teaspoon vanilla
- Pinch of salt
- 1 3/4 cup powdered sugar
- 2 teaspoons heavy cream
Coating
- Dark coating chocolate, melted
Let's get started!
- Preheat the oven to 350F°. Line an ungreased half sheet pan with parchment paper.
- In a small bowl, sift the flour, corn starch, dark cocoa powder, salt, baking powder and espresso powder.
- In a medium saucepan, fill it with 1 inch of water and bring to a boil, then turn off the heat.
- In a medium bowl, combine the yolks, 1/4 cup sugar, salt, corn syrup, vanilla and water. Place this bowl on top of the saucepan with warm water. Using a hand mixer, beat on high until pale yellow ribbons. Remove the bowl from the saucepan, and set aside.
- In a stand mixer fitted with a whisk attachment, and egg whites and beat until foamy. Add the 2 tablespoons + 2 teaspoons of sugar slowly. Beat until medium peak (about 3 to 5 minutes).
- Scoop half of the egg white mixture to the egg yolk mixture and fold in until mostly mixed. Add the dry ingredients in two parts, folding between each addition.
- In a small bowl, microwave the oil for 20 seconds or until warm to touch. Add 1/4 cup of batter and mix into the oil until combined. Fold oil mixture into the batter, then gently fold in the rest of the egg white. Mix just until no streaks of meringue are visible.
- Pour the batter onto the half sheet and spread evenly using an offset spatula.
- Tap the pan twice on the counter to remove any large bubbles.
- Bake 8-10 minutes. Use a toothpick to test if the cake is baked thoroughly. Make sure not to over bake.
- Let the cake cool for 20 minutes a room temperature, then wrap tightly with plastic wrap and chill in the refrigerator for at least 30 minutes.
Buttercream
- In a medium bowl with a hand mixer, combine the butter, vanilla, salt, powdered sugar and heavy cream.
- Mix on medium speed until combined, and then on a high speed until light and fluffy (2 to 3 minutes). Scoop into a small piping bag.
Assembly
- Roll: Unwrap the cake, and slide onto a cutting board. Cut out nine 5"x3" rectangles. Carefully remove parchment paper.
- Pipe a 4"x3" rectangle of buttercream about 1/4" thick in the center of the cake. Spread flat with an offset spatula.
- Roll up the cake to create a roll 3" wide. Repeat with all cakes. Wrap in plastic wrap and chill in the fridge for at least 30 minutes.
- Glaze: In a heatproof measuring cup, melt the dark coating chocolate in the microwave in 30 second bursts, stirring between, until completely melted.
- Line a half sheet with parchment paper, and place a baking rack over it. Place the chilled rolls evenly on the rack. Line a second half sheet with parchment paper.
- Spread a small amount of chocolate on the parchment paper of the second baking sheet (to cover the bottom of the roll).
- Pour the melted chocolate over one of the rolls covering completely. Tap the tray on the counter to help thin the coating. Transfer the coated roll onto the spread chocolate on the second tray. Repeat for each roll.
- Let the chocolate harden completely, about 10 minutes.
- Using a small knife, cut away any excess chocolate on the bottom of each roll.
Written By Rosanna Pansino
