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 one of my favourite lunchbox desserts in the 80’s.
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.
Giant Jos Louis
Prep Time: 1 hour 30 min
Total Time: 1 hour 30 min
Makes: 12 servings
1 box red velvet cake mix, baked in two 9-inch round cake pans
1/2 cup unsalted butter
1/2 cup icing sugar
1/2 cup whipping cream
2 x 198 g jars marshmallow creme
1 1/3 cup milk chocolate chips
1/3 cup whipping cream
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.
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.)
3. Spread marshmallow icing over cake layer on platter to the edges. Top with second cake layer. Place cake in freezer for 10 minutes.
4. To make glaze, microwave chocolate chips and whipping cream for 30 seconds. Stir until chocolate is melted. Let the chocolate cool slightly.
5. 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. Refrigerate cake for 1 hour or overnight.
6. Slice and enjoy!