Share On

Recipe of the Week: Homemade Ho Hos (Oh Ohs)

If you or a family member is having a hard time ditching junk like classic Hostess plastic-wrapped cakes, try this homemade version instead!

These “Oh Ohs” are still dessert all the way, but they don’t contain any partially hydrogenated vegetable oil, corn syrup, or artificial chemicals.

This recipe is part of a comprehensive collection of awesome dessert recipes found in Thomas Keller’s Bouchon Bakery cookbook. Of course, you can also skip the work by popping into Bouchon Bakery locations in NYC, California, and Las Vegas.



Serves 8


Chocolate Biscuit:

3 Tbsp. + 2 tsp. all-purpose flour

3 Tbsp. + 2 tsp. almond flour

3 Tbsp. unsweetened alkalized cocoa powder

3 large eggs

3 egg yolks

1/2 cup + 3 Tbsp. granulated sugar

3 egg whites

Cream Filling:

1/2 cup + 2 Tbsp. heavy cream

2 tsp. powdered sugar

1/2 vanilla bean, split lengthwise

Chocolate Coating:

14 oz. pâte à glacer brune


5 oz. semi-sweet or dark chocolate

1 Tbsp. heavy cream


Chocolate Biscuit:

1. Preheat the oven to 350° F. Line a sheet pan with a Silpat or spray the pan lightly with nonstick spray, line with parchment paper, and spray the parchment.

2. Place the all-purpose flour in a large bowl. Sift in the almond flour; break up any lumps remaining in the sieve and add them to the bowl. Sift in the cocoa powder and whisk to combine.

3. Place the eggs, yolks and the 1/2 cup plus 1 tablespoon sugar in the bowl of a stand mixer fitted with the whisk attachment and mix on medium-low speed for about 1 minute to combine. Increase the speed to medium and whip for about 5 minutes, until the mixture is thick and pale yellow. Scrape down the sides and bottom of the bowl, then whip on medium-high speed for another 5 minutes, or until the mixture has thickened. When the whisk is lifted, the mixture should form a slowly dissolving ribbon. Remove the bowl from the mixer stand.

4. Whip the whites in a clean mixer bowl with the clean whisk attachment on medium speed for about 45 seconds, until foamy. Lower the speed and slowly add the remaining 1 tablespoon plus 21/2 teaspoons sugar, then increase the speed to medium-high and whip for 2 to 21/2 minutes, until the whites are glossy with soft peaks.

5. Fold the dry ingredients into the yolk mixture in 2 additions, then do the same with the egg whites. Pour the batter into the prepared pan and, using an offset spatula, spread it in an even layer, making sure that it reaches into the corners. Bake for about 15 minutes, until a skewer inserted in the center comes out clean and the cake springs back when you touch it lightly. Set on a cooling rack and cool completely.

6. Lay a piece of parchment paper on the back of a sheet pan. Run a knife around the edges to loosen the cake and invert it onto the parchment. Remove the Silpat or parchment from the top of the cake.
Wrapped in a few layers of plastic wrap, the biscuit can be kept at room temperature for up to 4 hours, refrigerated for up to 3 days or frozen for up to 2 weeks.

Oh Ohs:

1. Place a piece of parchment paper the size of the sheet pan on a cutting board and set the chocolate biscuit on the paper. Trim the edges to straighten them. Turn the biscuit so that a short end is facing you.

2. To make the filling, place the cream and powdered sugar in the bowl of a stand mixer fitted with the whisk attachment. Scrape the seeds from the vanilla bean and add them to the cream. Whisk at medium speed until the cream holds a shape when you lift it on the whisk and, if you will be piping it, is just stiff enough to be piped through a pastry bag; do not overwhip. It is best to spread or pipe the cream immediately after whipping.

3. Spread the whipped cream in a thin, even layer over the cake, leaving a ¼-inch border all around. Using the parchment paper to help you, lift the short end nearest you and fold about 1/2 inch of the cake over, just enough to begin rolling it, then continue to lift up the paper to roll the cake into as tight a roll as possible, stopping when you reach the center of the cake. Repeat, rolling from the opposite side, until the rolls meet in the center.

3. Cut the rolls apart. Cut two 12-by-8-inch pieces of parchment paper. Place a roll lengthwise along the edge of a paper and roll it up in the paper, pulling back on the roll from time to time to tighten it, using your hands, a paint shield, or a straightedge. Tape the paper in the center and at the ends, and repeat with the remaining roll. Freeze the rolls overnight.

4. Before you enrobe the rolls in chocolate, trim the ends off the rolls, then cut each one into 4 pieces. You want to dip them while they are still frozen.

5. Lay a Silpat on the work surface. Heat the pâte à glacer until it is hot; then strain through a fine strainer into a small, deep bowl just large enough to hold an Oh Oh. (Or prepare the ganache by melting the chocolate on the stove and stirring in the ganache until thick and glossy, and transfer to a deep bowl.) Dip one piece at a time into the hot chocolate (preferably wearing latex gloves), making sure to cover the sides as well, then remove, letting the excess chocolate drip back into the bowl, and place on the Silpat.

6. Let the glaze begin to set. Should any chocolate pool and harden around the base of the Oh Ohs, it can be trimmed away with a hot paring knife. Transfer to the fridge, and store refrigerated in a covered container for up to 3 days.

Nutrition Facts (Per Cake)

Calories: 316

Protein: 7 grams

Carbs: 21 grams

Fat: 24 grams

What You Get to Eat

Picture courtesy of Deliciously Noted


What did you think of this homemade Ho Hos recipe? Have anything else to share? Let me know in the comments below!


Want to know how to build muscle and lose fat eating delicious foods like these?

"Dieting" doesn't have to suck. You CAN eat foods you like and have the body you want!

Click Here to Learn How


What if I told you that just about everything magazines and trainers “teach” you about dieting is wrong?

What if you could build muscle and lose fat eating “naughty” foods every week?

What if you didn’t have to suffer through low-carb dieting to get lean? In fact, what if you could eat all the carbs you wanted?

And what if you didn’t have to gorge yourself just to gain muscle and didn’t have to put on pounds and pounds of ugly fat, either?

In short, what if I told you that proper dieting--whether you want to maximize fat loss or muscle growth--is much simpler and more enjoyable than you’ve been led to believe?

Imagine eating delicious, filling meals every day...never feeling starved or stuffed...having great energy levels and workouts...and watching your body respond exactly as you desire, dropping fat or adding muscle each and every week.

And imagine finally understanding how proper dieting really works, never again falling for the BS, tricks, and gimmicks pushed by “gurus” and other shysters.

Well, I have good news.

All these “fantasies” can be a reality...if you know how to do a handful of “little” things correctly.

You see, when you know how to diet properly--and this doesn’t mean learning to eat boiled chicken and raw broccoli six times per day--getting lean and muscular becomes simple, convenient, and dare I say...enjoyable.

And this book will show you the way.

If you enjoyed this article, get weekly updates. It's free.

100% Privacy. We don't rent or share our email lists.

More from Legion


Many companies offer a money-back guarantee because they know the majority of dissatisfied customers aren’t going to go through the hassle of actually returning the product to get their money back. We don’t play these games because we don’t have to, the quality of our products makes it unnecessary.

If you order any of our supplements for the first time and don’t like it, you can keep it. Just notify us and we’ll give you a full refund on the spot. No complicated forms and no return necessary.

To protect ourselves from fraud, the It’s-On-Us guarantee is only valid for first time purchases of a product, and redeemable up to three months after purchase. If you bought more than one bottle of a supplement on your first purchase and don’t like it, we would ask that you send the unopened bottles back to us for a refund because we can put them back into our sellable inventory.


Many companies use shipping and handling fees to increase their profit margins, but here at Legion, we hate profits so our shipping is 100% free!

Okay, we do dig on profits, but we also do offer 100% free shipping to everywhere in the world because it makes people you like happy, and that makes us happy.

So, if you live in the United States, your order ships free regardless of order size, and if you live anywhere else, your order ships free when it’s over $99.

Why the restriction on international orders?

Unfortunately shipping outside of the US is very expensive and if we didn't require a minimum order size, we'd lose a lot of money. That said, most customers spend about $100 with us each time they shop, so this setup is a win-win.

Fact Checked

Our scientific review board of nutritionists, dietitians, molecular biologists, doctors, and other accredited experts is responsible for reviewing every article, podcast, and video we produce to ensure they’re evidence based, accurate, trustworthy, and current.

Thanks to their connections, credentials, and academic experience, this team of MDs, PhDs, and other professionals has access to a wealth of research published in the largest and most prestigious journals in the world.

This allows them to not only review individual studies but also analyze the overall weight of the evidence on any and all topics related to diet, exercise, supplementation, and more.

If you feel that any of our content is inaccurate, misleading, out-of-date, or anything less than factual, please let us know in the comments section of the article in question.

Evidence Based

We follow a detailed, rigorous, multi-step process to create content that meets the highest standards of clarity, practicality, and scientific integrity.

First, our research associates provide our editorial team with accurate, up-to-date, proven scientific evidence.

Then, our editorial team uses this research to draft articles and outlines for podcasts and videos.

Finally, our scientific review board reviews the content to ensure all key information and claims are backed by high-quality scientific research and explained simply and precisely.

If you feel that any of our content is inaccurate, misleading, out-of-date, or anything less than factual, please let us know in the comments section of the article in question.