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Giant Jos Louis

Giant Jos Louis
Prep Time
1h 30 min
Yields
12 servings

Before red velvet became all the rage, Canada had the humble Jos Louis. A red velvet cake sandwich with a creamy marshmallow-y filling and milk chocolate coating, this portable snack was a lunchbox favourite.

So what could be better than a Jos Louis? A giant Jos Louis! This cake, inspired by an iconic Canadian snack, is sure to delight both kids and adults with its delicious and nostalgic flavour.

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ingredients

1
box red velvet cake mix, baked as instructed in two 9-ince cake pans
½
cup unsalted butter
1 ½
cups icing sugar
½
cup whipping cream
2
jars marshmallow creme (198g jars)
1 ⅓
cup milk chocolate chips
cup whipping cream (for chocolate glaze)
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directions

Step 1

Use a serrated knife to cut the domed top off one of the 9-in. round cakes. Place cake on a platter. Leave the second cake as is.

Step 2

To make icing, beat whipping cream in a large bowl with an electric mixer until stiff peaks form, 2 to 3 min. Beat in butter and icing sugar until very stiff, 1 to 2 min. Fold in marshmallow creme until just combined (icing should not be runny.)

Step 3

Spread marshmallow icing over cake layer on platter to the edges. Top with second cake layer.

Step 4

Place cake in freezer for 10 minutes.

Step 5

To make glaze, microwave chocolate chips and whipping cream for 30 seconds. Stir until chocolate is melted. Let the chocolate cool slightly.

Step 6

Pour glaze over top of cake. Use a metal spatula to spread the glaze over top and sides of cake. If chocolate pools at the bottom of the cake, use your spatula to scrape off excess chocolate.

Step 7

Refrigerate cake for 1 hour or overnight.

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