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Jos Louis Cake

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  • Author: Emily Smith


A crème-filled red velvet cake, rich with flavour covered in chocolate goodness


  • 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.

Crème Filling

  • 1 can of whipped white icing
  • ½ jar (aprox. 100 g) of marshmallow crème

Milk Chocolate Ganache

  • 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!


  • Serving Size: 12