The real Jos Louis (from scratch!)

I spent the afternoon baking today and ended up making a Jos Louis style cakelette. The recipe comes from Great Canadian Cakes - it didn't ask for the icing, but I used a ganache I found in the same book and can't imagine these without it. I found I had way too much filling, so I'm saving the excess but next time would only make half. (I'll halve it in the recipe below)




For the cakes:

1/2 c. Shortening
1 c. Granulated sugar
2 eggs
1 tsp. vanilla extract
1 3/4c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 tsp. cocoa
1 c. milk

For the filling:
2/3c. butter
2 1/2 tbsp. boiling water
2 1/2 c. icing sugar
1/2 tsp. vanilla extract

In a large bowl, cream shortening, then beat in sugar. Add eggs and mix well. Add vanilla.
In a separate bowl, mix flour, baking powder, baking soda, salt and cocoa.
Mix dry ingredients and milk into egg mixture alternately, one-third of the flour mixture and half of the milk at a time, beginning and ending with dry ingredients.
Drop heaping tablespoons of cake batter onto a greased cookie sheet, leaving space for cakes to expand while cooking.
Bake at 350F for 8-10 minutes or until an inserted toothpick comes out clean.
Cool on a rack.

For filling: cream butter and mix in boiling water 1 tbsp at a time. Add icing sugar 1 c. at a time while beating constantly, then add vanilla. Filling should be thick.

Spread top of 1 cake with filling and place second cake on top.

Chill until filling sets, then cover with ganache and chill again.


Pourable Chocolate Ganache:
1/2 c. whipping cream
4 oz. semisweet or bittersweet chocolate, finely chopped

Heat whipping cream in a medium saucepan over medium heat until just below the boiling point.
Remove from heat, stir in chocolate until melted, then beat until completely smooth, about 10 seconds.
Let cool until the consistency is right for pouring, about 1 hour. If the chocolate becomes too thick, it can be reheated for a few seconds in the microwave or over a double boiler.