RCI-BR.004.0234.001

Gateaux jos louis (joe louis cakes)

Gateaux jos louis (joe louis cakes) from the Recidemia collection

Prep10 min
Cook25 min
Total35 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Preheat oven to 350°F. Cream together 1/2 cup butter and 1/2 cup granulated sugar until light and fluffy, about 2–3 minutes.
2
Beat in 2 eggs one at a time, mixing well after each addition. Stir in 1 1/2 tsp vanilla extract.
3
In a separate bowl, combine 1 tbsp white vinegar with 1 cup milk and let sit for 1 minute to create buttermilk.
1 minutes
4
In another bowl, whisk together 2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt.
5
Alternate adding the flour mixture and buttermilk to the creamed mixture, beginning and ending with the flour mixture. Mix until just combined.
6
Divide batter between two greased 8-inch round cake pans and smooth the tops. Bake for 22–25 minutes until a toothpick inserted in the center comes out clean.
24 minutes
7
Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
8
Prepare the vanilla filling by beating 2 egg whites with a pinch of salt until soft peaks form. Gradually add 1/2 cup granulated sugar and continue beating until stiff, glossy peaks form.
9
Add 2 tbsp water and 1 tsp vanilla extract to the meringue and beat until combined, creating a stable filling.
10
Prepare the chocolate icing by melting 2 tbsp butter with 2 tbsp unsweetened cocoa powder over low heat or in a microwave. Stir until smooth.
11
Whisk in 2–3 tbsp light cream (start with 2 tbsp) and 1/2 tsp vanilla extract into the chocolate mixture until well blended.
12
Remove from heat and sift in approximately 1/2 cup confectioner's sugar, whisking until smooth and spreadable; add more cream if needed for desired consistency. Spread vanilla filling on one cake layer, top with second layer, then spread chocolate icing over the top and sides.

What Makes This Variant Distinct

  • Original variant

Cuisines