Skip to Content

Jos Louis Cake

  • Save Recipe
  • Prep 45 min
  • Total 1 hr 45 min
  • Servings 12
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
An extraordinary cake for a special occasion
Created May 23, 2017
  • Save
  • Share
  • Keep Screen On


  • 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


  • 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!

Nutrition Information

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved