Jos Louis Cake

An extraordinary cake for a special occasion ...MORE + LESS -

1 box Betty Crocker Red Velvet Cupcakes with Cream Cheese Frosting baked in two 9-inch round cake pans. *Did not use the cream cheese frosting.

1 can of whipped white icing

1/2 jar (aprox. 100 g) of marshmallow crème

1 1/3 cup milk chocolate chips

1/3 cup whipping cream

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1

Use a bread knife to cut flat the top of one of the 9-in. round cakes, so you have an even surface. Place the cake on a tray for icing (you may wish to transfer to serving platter after).
2

To make filling, combine white icing with marshmallow crème.
3

Spread icing generously over the first layer.
4

Top with second cake layer. Place cake in freezer for around 20 minutes for the icing to settle and cake to be easier to manage.
5

To make glaze, heat chocolate chips and whipping cream in a saucepan for 1 minute over medium-high heat. Stir until chocolate is melted. Allow the mixture to cool slightly.
6

Pour ganache over top of cake. Use a metal spatula to spread the over top and sides of cake. If chocolate pools at the bottom of the cake, use your spatula to scrape off excess chocolate and a moist paper towel to wipe off chocolate marks. Refrigerate cake for 1 hour or overnight.
7

Slice and enjoy!