These small moist chocolate cakes are filled with a vanilla buttercream. Years ago, baker Arcade Vachon created these cakes named by his 2 sons Joseph and Louis.
Set a rack in the center of the oven. Preheat oven at 350 °F (180 °C). Grease 2 cookie sheets.
Cream shortening in a large bowl. Add sugar and beat until well blended. Add eggs and beat 2 minutes on high speed.
In another bowl, mix flour, cocoa, baking powder, baking soda and salt.
Beating at low speed, add flour mixture alternating with milk. Add vanilla.
Drop the dough by large heaping tablespoonfuls about 2 inches (5 cm) apart on cookie sheets. Bake one sheet at a time until a toothpick inserted in a cake comes out clean, 8 à 12 minutes . Cool 2 minutes and remove with a large spatula to cool on a rack. Cakes can be filled when they are at room temperature.
Cream butter and shortening in a large bowl. Add hot water beating constantly.
Beating constantly, add icing sugar in 3 parts. Mix in vanilla. Buttercream will have the texture of cake frosting.
Put a large tablespoonful of buttercream on the flat side of a cake, spread buttercream and put another cake, flat side on buttercream. Press gently to spread buttercream between the 2 cakes. Proceed with remaining cakes. Store in an airtight container.
Serving Size gâteaux
Servings 10