Save
Print
Pinterest
Facebook
Email

Jos Louis Cake

Name: Jos Louis Cake
Prep time: 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 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

Prep 45 min
Total 1 hr 45 min
Servings 12

An extraordinary cake for a special occasion

May 23, 2017

Ingredients

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

Steps

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!