Homemade Jos Louis Cake
Jos Louis is a well-known packaged snack cake in Canada — two soft chocolate cake rounds sandwiching a fluffy vanilla cream filling, dipped entirely in a chocolate coating. This homemade version recreates that same combination from scratch, in individual portions, with a fresher cake and filling than the store-bought original.
Ingredients
- 1 cup (125g) all-purpose flour
- 1/3 cup (35g) cocoa powder
- 1 teaspoon baking powder
- 3 large eggs
- 3/4 cup (150g) sugar
- 1/4 cup (60ml) neutral oil
- 1/4 cup (60ml) milk
- For the filling: 1/2 cup butter, 1 1/2 cups marshmallow fluff, 1 cup powdered sugar
- For the coating: 8oz semisweet chocolate + 2 tbsp neutral oil
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment. Draw sixteen 3-inch circles as a guide, or use a whoopie pie pan.
- Whisk the flour, cocoa powder, and baking powder together. Whip the eggs and sugar until pale and thick, then fold in the oil, milk, and dry ingredients.
- Pipe or spoon the batter into 16 rounds and bake for 10-12 minutes, until springy. Cool completely.
- Beat the butter until fluffy, then beat in the marshmallow fluff and powdered sugar until smooth.
- Spread the filling on 8 of the cake rounds and top with the remaining 8 to make sandwiches. Freeze for 15 minutes to firm up.
- Melt the chocolate with the oil and dip each sandwich to coat completely. Set on a rack until the chocolate hardens.
Tips
- Freezing the assembled sandwiches briefly before dipping keeps the filling from squeezing out into the warm chocolate.
- Adding a little neutral oil to the melted chocolate keeps the coating from cracking once set.
- Keep the cakes uniform in size so they sandwich together evenly.
Frequently Asked Questions
What is marshmallow fluff?
A spreadable, whipped marshmallow product sold in most Canadian and U.S. grocery stores; it gives the filling its light, fluffy texture.
How should I store these?
Keep them refrigerated in an airtight container for up to 5 days.
