4 x large
dark cocoa powder + more for dusting
pure vanilla extract
all purpose flour
cream cheese, room temperature
1 1/2 c
heavy cream, cold
1 1/2 tsp
pure vanilla extract
chocolate chips (i use ghirardelli - 1 c milk & 1 c bittersweet)
1Preheat oven to 350 degrees F. Butter a half sheet pan (17" x 12"), then line with parchment paper or silpat liner. Butter the paper & sides of pan & dust with cocoa powder. In a medium-sized, heat-proof bowl, set over a saucepan of simmering water, whisk together the eggs, sugar & 2 tbsp of cocoa powder. Whisk almost constantly until mixture is warm to the touch. Remove from heat & with an electric mixer, beat on high for several minutes until the mixture is smooth, falls in ribbons & is cool to the touch. Stir in vanilla.
2Combine the rest of the cocoa powder, flour & salt in small bowl & fold a third of it into the egg & sugar mixture. Fold the next third in until well incorporated, followed by the melted butter & the last third of the flour mixture. The batter should now fall in thick ribbons. Spread evenly into prepared pan & bake for 10 minutes, or until cake springs back when touched. Allow to cool.
3Meanwhile (while the cake cools), make the filling. In a medium-sized bowl, with an electric mixer, cream sugar & cream cheese until the sugar dissolves. Switch to the whisk attachment (if you have one) & add in cream, a little at a time, until it is well incorporated. Raise the speed to high & beat until stiff peaks form. Fold into vanilla. You may taste a little, but try not to go crazy. You’ll need it for the filling.
4When the cake is almost fully cooled, cut into 10 equal pieces (cut in 1/2 lengthwise & then 4 cuts widthwise). Spread filling even over the cake & take each section & carefully roll up, being careful not to break the cake or squish out the filling (but this will probably happen, so don’t panic). When all pieces are rolled up, place in the freezer to set for about 20 minutes.
5In a small, microwave safe bowl, combine the chocolate chips & butter. Microwave on high for 45 seconds. Stir & microwave for 10 seconds more until all the chips are melted.
6Remove the naked ho-ho’s (LOL! A naked Ho!) from the freezer, cut off any filling oozing out the sides & coat in the the melted chocolate mixture. Place on parchment paper & return to the freezer until the frosting is set.
About this Recipe
Dietary Needs: Vegetarian