Snow Skiing and Ho Ho Cake

This past weekend, Robert and I went skiing with a group of friends in Hidden Valley, Pennsylvania. We stayed in a house on the resort and spent 2 days skiing and enjoying being snowed in. The weather was cold. And since we have had a freakishly warm winter thus far, it took a little getting used to. Luckily, we packed enough clothes and we had tons of fun skiing, even if we could barely walk by the end of the trip. When we weren’t skiing, we played games, watched movies, and ate (skiing burns a lot of calories, right?).

It also happened to be Stacy’s 25th birthday and I made a ho ho cake to help celebrate. A ho ho cake is pretty much just like it sounds- chocolate cake, cream filling, and chocolate glaze. I added chocolate ganache and fresh raspberries for a simple and feminine decoration. The end result was very rich and decadent dessert that isn’t appropriate for non-chocolate lovers. :)

We had a really fun weekend and I can’t wait to go skiing again. I guess I’ll go ahead and say it, bring on the snow!

This masked man also happens to be my husband

A beautifully sunny day for skiing

This picture was captured after they were all forced to hug

Warming his tootsies

Token “hot chocolate by the fire” shot

Ho Ho Cake

Ingredients

For the glaze:

  • 1/2 cup butter, cubed
  • 1/2 cup baking cocoa
  • 1 1/2 cup confectioners’ sugar
  • 4 to 6 tablespoons milk

For the filling:

  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 2/3 cup sugar, divided
  • 1 cup unsalted butter, softened
  • 3/4 teaspoon vanilla extract
  • Pinch salt

For the ganache:

  • 8 oz. bittersweet chocolate, finely chopped
  • 1 cup heavy cream
  • 3 Tbsp unsalted butter, at room temperature

Directions

For the glaze:

For glaze, melt butter and cocoa in a small saucepan. Whisk in confectioners’ sugar and enough milk to achieve a drizzling consistency. Drizzle over top of cake, allowing some to drape down the sides.

For the filling:

In a small saucepan, combine flour and milk until smooth; stir in 1/3 cup sugar. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Transfer to a large bowl; cool. Beat in the butter, vanilla, salt and remaining sugar until smooth. Spread between cake layers.

For the ganache:

Place the chopped chocolate in a heatproof bowl.  Heat the cream in a saucepan and bring to a simmer.  Immediately remove from the heat and pour the hot cream over the chopped chocolate.  Let stand 1-2 minutes, then whisk together until a smooth, thick ganache is formed.  Whisk in the butter 1 tablespoon at a time until completely incorporated.  Let the ganache sit to thicken a bit so that it is suitable for spreading and piping.

Carefully cut each 9 inch round in half. Spread the filling between each layer. Top with glaze. Let harden and then pipe on ganache. Top with raspberries if desired.

Source: Filling and glaze- adapted from Taste of Home; Ganache- Annie’s Eats