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Jos Louis Cake a.k.a. Copycat Ding Dong Cake

Jos Louis Cake a.k.a. Copycat Ding Dong Cake. Based upon the famous Canadian snack cake, this recipe has proven to be one of the most popular dessert cakes ever on Rock Recipes.

Jos Louis Cake photo of a slice on a white plate with glasses of milk in the background

Jos Louis Cake a.k.a. Copycat Ding Dong Cake.

This Jos Louis, chocolate marshmallow cake, is a pretty simple dessert with three components, chocolate cake, a marshmallow-like filling and a chocolate covering.

Jos Louis Cake photo of uncut cake on a white serving plate

Jos Louis Cake a.k.a. Copycat Ding Dong Cake.

I wanted to create a recipe that pays homage to the popular Jos Louis snack cake from Vachon here in Canada. South of the border, the closest thing you guys in the US would know to this snack cake is a Hostess Ding Dong.

Use the best quality cocoa powder you can find for chocolate cake in this recipe.

I was tempted to use my Red Velvet Cake Recipe, as the base for this cake. That’s because the cake in an actual Jos Louis, does resemble that flavour and texture of a red velvet cake.

Jos Louis Cake photo of un cut cake with title text added for Pinterest

Feel free to try that too though if you like. I always say any recipe is just a base to make a version that’s all your own.

I wanted to keep it simple though, so I’ve used my super-easy, standard, one-bowl Chocolate Cake recipe instead. That recipe is simply add the ingredients to the bowl, mix until smooth, pour and bake. 

Dark Chocolate Chips, to melt and dip the biscotti

I like to use 50% dark chocolate chips for the ganache but you can use semisweet as well.

The filling and finishing of a Jos Louis Cake (or Copycat Ding Dong Cake)

The marshmallow filling is a scaled down version of the recipe we have used hundreds of times in our Black & White Cake. That was our kid’s favourite cake when they were growing up. I could practically make it in my sleep.

Adding the marshmallow filling

Adding the marshmallow filling.

A final chocolate finish being added to the cake

A final chocolate finish.

To finish the cake I covered the whole thing in a layer of chocolate ganache. The advantage of a softer ganache than straight melted chocolate is that it is softer and easier to cut.

No cracking of the chocolate as you cut, to ruin the presentation of your slices.

Jos Louis photo a.k.a Copycat Ding Dong Cake with title text for Pinterest

As I was finishing this cake off, my daughter arrived home with a bunch of 13 year-olds. They were working on a school film project so this one did not last long!

Each and every one of them said it was far better than its namesake. Try it and see if you agree.

For another Vachon favourite, take a look at these easy Homemade Flakies using store bought frozen puff pastry sheets!

Homemade Flakies photo with title text added for Pinterest


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Jos Louis Cake photo of singe slice with title text added for Pinterest

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Jos Louis Cake photo of a slice on a white plate with glasses of milk in the background
Yield: 16 servings

Chocolate Marshmallow Cake (Jos Louis Cake)

Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes

Chocolate Marshmallow Cake (Jos Louis Cake) Based upon the famous Canadian snack cake, this recipe has proven to be one of the most popular dessert cakes ever on Rock Recipes..


For the Chocolate Cake

  • 2 cups sugar
  • 2 cups all purpose flour
  • ¾ cup cocoa
  • 2 tsp . baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • 1 cup soured milk
  • 1 cup black coffee
  • ½ cup vegetable oil
  • 1 tsp vanilla extract

For the Marshmallow Frosting

  • 2 egg whites
  • ¼ tsp cream of tarter
  • 1 tsp vanilla extract
  • 1 cup sugar
  • 3 tbsp corn syrup
  • ⅓ cup water

For the Chocolate Ganache Glaze

  • 2 cups semisweet or dark chocolate chips
  • ½ cup whipping cream


For the Chocolate Cake

  1. Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
  2. Pour into 2 greased and floured 9 inch cake pans or one large 10 -12 inch baking pan. Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. The time will be longer for a larger pan. Cool completely.

For the Marshmallow Frosting

  1. In a small saucepan combine sugar, corn syrup and water. Bring to a boil over medium heat and continue to cook until the mixture reaches 240 degrees F on a candy thermometer or when a teaspoonful of the mixture dropped into ice water forms a soft ball that holds its shape when cool.
  2. Whip the egg whites, cream of tartar and vanilla extract to soft peaks in a large bowl. With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream. Continue to whip the frosting until it forms stiff peaks.
  3. Fill your cake immediately with this frosting while it is still slightly warm as it is easier to spread smoothly than if allowed to cool completely.

For the Chocolate Ganache Glaze

  1. Scald whipping cream almost to boiling and pour over the chocolate chips. Let stand for 3-4 minutes before stirring well until smooth.
  2. Split a single layer of the cake horizontally and fill the center with the marshmallow frosting. Finally spread the chocolate ganache over the cake and allow it to cool. Serve.

Nutrition Information



Serving Size

16 servings

Amount Per Serving Calories 450Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 10gCholesterol 35mgSodium 247mgCarbohydrates 69gFiber 3gSugar 51gProtein 5g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Wednesday 24th of June 2020

Isn't it a Ding DONG cake and not a Ding Done cake?

Flora McLean

Monday 2nd of March 2020

Hi I was wondering if this cake could be made on a large cookie sheet and then cut out with large cookie cutter to make cakes like the actual Jos Louis??


Monday 10th of February 2020

Made this cake for family dinner yesterday and it was a hit. Tasty and moist.

jill Brubaker

Saturday 8th of February 2020

I am a bit confused - the photo shows the marshmallow spread only in the middle, but the wording says "frost your cake immediately"

Barry C. Parsons

Monday 10th of February 2020

Sorry, meant to say fill not frost. Fixed now.


Saturday 8th of February 2020

Hi Barry, I can't wait to make this cake. My family and friends got me drove making your homemade flakies! i enjoy your page immensely! Thanks for sharing your love of food with us, the not so talented ones :-).

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