Do you love ho ho, yodel or swiss cake?
If you do, you have to try this giant yodel ho ho cake byDelish.
It is the best chocolate cake roll and might be even better than all those three.
Image by Delish via YouTube
It is so good youll make it again and again.
For this recipe, you will be making a chocolate cake, a cream filling, and chocolate ganache.
Its easy to prepare and not as hard as you think.
This homemade version is seriously delicious and doesnt taste artificial at all.
If you love yodels or ho hos, I highly suggest you try this cake.
I am sure youll be amazed by the rich, creamy, and chocolatey flavors.
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.
Gradually add the sugar and keep mixing until ribbony.
Add the chocolate and gently fold it in.
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.
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.
