Giant Yodel Ho Ho Cake

Do you love ho ho, yodel or swiss cake? If you do, you have to try this giant yodel ho ho cake by Delish. It is the best chocolate cake roll and might be even better than all those three. A delicious cream filling is spread over a soft, moist homemade chocolate cake and then coated with a chocolate ganache. It is so good – you’ll make it again and again.

RELATED: Easy Chocolate Swiss Roll cake

For this recipe, you will be making a chocolate cake, a cream filling, and chocolate ganache. It’s easy to prepare and not as hard as you think. This homemade version is seriously delicious and doesn’t taste artificial at all. If you love yodels or ho hos, I highly suggest you try this cake. I am sure you’ll be amazed by the rich, creamy, and chocolatey flavors.

For more chocolate dessert recipes, check these out: Easy Chocolate-Covered Mini Cakes Recipe, Easy Southern Chocolate Delight Recipe, No-Bake Chocolate Balls Recipe

Easy Yodel Ho Ho Cake Ingredients

Chocolate cake:

• 1 cup of semisweet chocolate chips
• 3 tablespoons of coffee
• 6 large eggs (room temperature)
• 2/3 cup of sugar
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of kosher salt
• 1 tablespoon of unsweetened cocoa powder

For the filling:

• 1 1/2 cups of heavy or whipping cream
• 1/4 cup of powdered sugar
• 1/3 teaspoon of vanilla extract

For the ganache:

• 2 cups of chocolate chips
• 1 cup of heavy cream

How to Make Yodel/Ho Ho Cake

Step 1:

Start by preheating your oven to 350F and placing the rack to the bottom half. Spread butter onto a 10″ x 15″ rimmed baking sheet, then line it with parchment paper with the short side hanging.

Step 2:

In a medium bowl, combine the chocolate chips and coffee. Melt in the microwave in 30 seconds interval, mixing in between, until just melted. Set it aside to cool slightly.

Step 3:

In a large bowl, add the egg yolk and beat using an electric mixer until pale and creamy. Gradually add the sugar and keep mixing until ribbony. Add the chocolate and gently fold it in.

Step 4:

In a separate bowl, add the egg whites and salt and beat with clean beaters until stiff peaks. Gently fold 1/4 of the egg white into the chocolate mixture. Fold the remaining whites until well combined.

Step 5:

Pour the batter to the prepared pan and smoothen the top. Place inside the preheated oven and bake until the cake feels dry to the touch for about 15 minutes. A toothpick inserted in the center should come out clean.

Step 6:

Transfer the pan to a cooling rack. Place 2 layers of damp paper towels on top for about 10 minutes, then carefully remove the towel. Using a sharp knife, loosen the edges of the cake. Sift cocoa powder on top and overlap 2 layers of wax paper lengthwise over the cake. Place a baking sheet over paper and invert the cake onto it. Gently peel off the parchment paper lining.

Step 7:

Roll the cake on the short end using the wax paper towel. Let it cool completely.

Step 8:

When cooled, make the whipping cream. In a large bowl, add the heavy cream, powdered sugar, and vanilla. Beat using an electric mixer until stiff peaks.

Step 9:

Carefully unroll the chocolate cake and spread the filling over the entire cake. Reroll the cake, then place on a plate, sea side down. Refrigerate while making the ganache.

Step 10:

In a medium heatproof bowl, add the chocolate chips and set aside. In a small saucepan over medium heat, add the heavy cream and let it come to a light bubble. Turn off the heat and pour over the chocolate chips. Let it sit for 5 minutes, then whisk until smooth. Pour over the cake and refrigerate until set for about 15 minutes.

Giant Yodel Ho Ho Cake