Gateaux Jos Louis (Joe Louis Cakes)

Gateaux Jos Louis (Joe Louis Cakes) Recipe | Canadian Delicacy

Region / culture: Canada | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 12 medium or 24 small muffin sized cakes

Introduction

Gateaux Jos Louis, also known as Joe Louis Cakes, is a popular snack cake that originated from the Vachon bakery in St. Marie. This cake is named after the founders' two eldest sons, Joseph and Louis, and is a beloved treat in the region. This recipe provides a homemade version of the classic cake, featuring a delicious combination of chocolate cake, vanilla filling, and chocolate icing.

History

The Gateaux Jos Louis cake was created by Arcade and Rose-Anna Vachon, the founders of the Vachon bakery, in honor of their sons Joseph and Louis. The cake has become a best-selling commercial snack cake and is a favorite among many. Home recipes for this cake often include a drop-cookie method and sometimes feature a marshmallow filling. This recipe is adapted from one belonging to Mariette Scully Bourque of Notre Dame des Pins, specifically designed for muffin tins.

Ingredients

0.5 cup butter
0.5 cup granulated sugar
2 beaten eggs
1 cup milk
1 tbsp white vinegar
1 tsp baking soda
2 cups all-purpose flour
1 tsp baking powder
0.25 cup unsweetened cocoa powder
0.5 tsp salt
1.5 tsp vanilla

Vanilla FILLING

2 egg whites
0.5 cup granulated sugar
1 pinch of salt
2 tbsp water
1 tsp vanilla

Chocolate ICING

2 tbsp butter
2 tbsp unsweetened cocoa powder
2 to 3 tbsp light cream
0.5 tsp vanilla
0.5 cup confectioner's sugar (approximate)

How to prepare

Home-made versions of this best selling commercial snacking cake can be found in recipe collections throughout the region. This cake is produced by the renowned Vachon bakery in St. Marie. It was created by the founders, Arcade and Rose-Anna Vachon, who named it after their two eldest sons, Joseph and Louis. Contrary to popular belief, it is not named after the heavyweight boxing champion, Joe Louis. Home recipes for this cake often use a drop-cookie method and sometimes include a marshmallow filling.
The baking cake is automatically made with a diameter of 3.5 inches (9 cm).
To achieve a symmetrical look and a light texture, this recipe is adapted from one belonging to Mariette Scully Bourque of Notre Dame des Pins, specifically designed for muffin tins.
Makes about 12 medium or 24 small muffin-sized cakes

Cake

Grease 12 medium muffin tins or 24 small ones.
In a large bowl, cream together butter and sugar until fluffy. Mix in eggs.
Measure milk into a 1 cup measure and stir in vinegar, then baking soda.
In another bowl, sift or mix together flour, baking powder, cocoa powder, and salt.
Combine the dry ingredients with the butter mixture and milk; stir in vanilla.
Fill the prepared muffin tins half full with batter.
Bake in a preheated 350°F oven for about 10 minutes or until a tester inserted in the center comes out clean. Cool for 10 minutes in the pan. Turn out onto a rack and cool completely.

Vanilla filling

In the top of a double boiler, set over boiling water, combine egg whites, granulated sugar, salt, and water.
Using an electric mixer, beat until stiff and fluffy, about 3 to 4 minutes.
Remove from heat and beat in vanilla.

Chocolate icing

Cream soft butter with cocoa powder.
Blend in cream and vanilla.
Stir in sifted icing (confectioner's) sugar until the icing is of spreading consistency.
Slice cakes in half horizontally.
Fill with vanilla filling and spread the tops and sides with chocolate icing.

Variations

Add a layer of sliced strawberries or raspberries between the vanilla filling for a fruity twist.
Use a different flavor of icing, such as caramel or peanut butter, for a unique taste.

Cooking Tips & Tricks

Make sure to cream the butter and sugar until fluffy to achieve a light texture in the cake.

- Be careful not to overmix the batter once the dry ingredients are added to prevent a tough cake.

- Use a tester to check for doneness when baking the cakes to ensure they are cooked through.

- Allow the cakes to cool completely before filling and icing to prevent the filling from melting.

Serving Suggestions

Serve Gateaux Jos Louis as a sweet treat for dessert or as a snack with a cup of coffee or tea.

Cooking Techniques

Creaming the butter and sugar until fluffy is essential for a light and airy cake.

- Beating the egg whites until stiff and fluffy for the vanilla filling ensures a smooth and creamy texture.

Ingredient Substitutions

You can use margarine instead of butter in the cake batter.

- Substitute almond or soy milk for dairy milk for a dairy-free version of the cake.

Make Ahead Tips

You can bake the cakes ahead of time and store them in an airtight container at room temperature. Fill and ice the cakes just before serving for the best taste and texture.

Presentation Ideas

Arrange the Gateaux Jos Louis cakes on a platter and dust with cocoa powder or powdered sugar for a decorative touch.

Pairing Recommendations

Pair Gateaux Jos Louis with a glass of cold milk or a scoop of vanilla ice cream for a delightful dessert.

Storage and Reheating Instructions

Store any leftover Gateaux Jos Louis cakes in an airtight container in the refrigerator for up to 3 days. Allow the cakes to come to room temperature before serving for the best taste.

Nutrition Information

Calories per serving

Each serving of Gateaux Jos Louis contains approximately 250 calories.

Carbohydrates

Each serving of Gateaux Jos Louis contains approximately 30g of carbohydrates.

Fats

Each serving of Gateaux Jos Louis contains approximately 10g of fats.

Proteins

Each serving of Gateaux Jos Louis contains approximately 3g of proteins.

Vitamins and minerals

Gateaux Jos Louis contains essential vitamins and minerals such as iron, calcium, and vitamin A.

Alergens

Gateaux Jos Louis contains eggs, milk, and wheat. It may also contain traces of nuts.

Summary

Gateaux Jos Louis is a delicious treat that provides a moderate amount of carbohydrates, fats, and proteins. It also contains essential vitamins and minerals, making it a satisfying snack.

Summary

Gateaux Jos Louis, or Joe Louis Cakes, is a delicious snack cake that combines chocolate cake, vanilla filling, and chocolate icing. This homemade version of the classic treat is perfect for dessert or as a sweet snack. Enjoy the rich flavors and creamy textures of this beloved cake with family and friends.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Gateaux Jos Louis, also known as Joe Louis Cakes. It was a chilly autumn day, and I was visiting my dear friend, Marie, in her cozy kitchen. Marie was a fantastic cook and always had the most delicious treats waiting for me whenever I came to visit.

On this particular day, she handed me a worn and stained piece of paper, her eyes twinkling with excitement. "You have to try this recipe," she said, her voice filled with enthusiasm. "It's a family favorite, passed down from my grandmother."

I eagerly took the paper from her hands and read over the ingredients and instructions. The recipe called for layers of chocolate cake filled with a creamy vanilla filling, all topped with a rich chocolate glaze. It sounded absolutely divine, and I couldn't wait to give it a try.

Marie sat beside me as I carefully followed each step of the recipe. She shared stories of her grandmother, who used to make these cakes for special occasions, like birthdays and holidays. I could practically taste the love and tradition that went into each bite of Gateaux Jos Louis.

As the cakes baked in the oven, the sweet aroma of chocolate filled the kitchen, creating a sense of warmth and comfort. Marie and I chatted and laughed as we waited for them to cool, our anticipation growing with each passing minute.

Finally, the time had come to assemble the cakes. I carefully spread the vanilla filling between the layers of chocolate cake, creating a perfect tower of sweetness. Marie showed me how to pour the chocolate glaze over the top, letting it cascade down the sides in a decadent drizzle.

We couldn't resist taking a bite before the cakes had fully set. The combination of rich chocolate, creamy vanilla, and moist cake was like a symphony of flavors in my mouth. I closed my eyes and savored every moment, feeling grateful to have such a wonderful friend to share this special recipe with.

From that day on, Gateaux Jos Louis became a staple in my own kitchen. I made it for birthdays, holidays, and any time I wanted to treat myself to something truly indulgent. Each time I baked a batch of these cakes, I thought of Marie and her grandmother, and the bond we shared over our love of cooking and sharing delicious food.

Years passed, and I continued to make Gateaux Jos Louis for my family and friends. The recipe became a part of my own culinary repertoire, a symbol of the joy and connection that food can bring to our lives. And as I grew older, I passed it down to my own grandchildren, sharing the story of how I learned to make these unforgettable cakes from my dear friend, Marie.

Now, as I sit in my own cozy kitchen, surrounded by the laughter and chatter of loved ones, I can't help but feel a sense of gratitude for the recipes that have shaped my life. Gateaux Jos Louis will always hold a special place in my heart, a reminder of the magic that can be found in a simple piece of paper, a handful of ingredients, and a whole lot of love.