This recipe contains raw eggs, which may pose a risk for some individuals. It’s best to use pasteurized eggs to ensure safety. Raw eggs should be avoided by pregnant women, young children, and anyone with compromised health. * Using a chilled bowl helps the frosting whip up more effectively—don’t skip this step! ** The long whipping time is crucial for achieving the proper texture, so be patient. *** You will have some frosting leftover, which can be used to add extra frosting to the cake or spooned into small dishes to serve as a mousse.
French Silk Pie Cake
French Silk Pie Cake is a stunning blend of rich chocolate cake and velvety mousse layered together for an irresistibly decadent dessert. With its silky texture, bold flavor, and elegant finish, it’s a chocolate lover’s dream and a perfect finale to any celebration.
Ingredients
Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup Dutch-processed cocoa powder sifted
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup vegetable oil
- 1 cup buttermilk at room temperature
- 1 cup hot water
- 2 large eggs
- 2 teaspoons vanilla extract
French Silk Frosting:
- ¾ cup unsalted butter softened but still cool
- 1 cup caster sugar superfine sugar; granulated sugar may be used, but not powdered
- 1½ teaspoons vanilla extract
- 3 ounces unsweetened Baker’s chocolate melted and completely cooled
- 3 large whole pasteurized eggs cold
Assembly:
- Chocolate flakes or chocolate sprinkles for garnish
Instructions
Chocolate Cake:
- Preheat the oven to 350°F, then grease two 8-inch round cake pans and dust them with cocoa powder. Line the bottoms of the pans with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, combine all dry ingredients and stir briefly to mix. In a separate medium bowl, whisk together all the wet ingredients, slowly streaming in the hot water to avoid cooking the eggs. Add the wet mixture to the dry ingredients and mix on medium speed for 2–3 minutes; the batter will be very thin. Divide the batter evenly between the prepared pans—I recommend using a kitchen scale for accuracy. Bake for about 45 minutes or until a toothpick inserted into the center comes out mostly clean. Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
French Silk Frosting:
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar until very pale and fluffy, about 3 minutes. Using a chilled bowl is ideal for best results. Scrape down the sides of the bowl as needed. Add the cooled melted chocolate and vanilla extract and mix until fully combined, scraping the bowl again as necessary. Switch to the whisk attachment and begin adding the cold, pasteurized eggs one at a time, beating for 5 minutes after each addition. Scrape down the bowl before incorporating the next egg. The frosting will be quite soft at this stage. Place the bowl, whisk attachment included, in the refrigerator to chill for 30 minutes, removing it every 10 minutes to briefly whip the mixture and maintain a light texture.
Assembly:
- Set one cooled cake layer on a serving plate or cake board. Fit a piping bag with a French star tip and pipe decorative dollops of the French silk frosting on top, then sprinkle generously with chocolate flakes or sprinkles. You may serve the cakes individually like this as two separate single-layer cakes, or for a more dramatic presentation, chill both frosted layers in the refrigerator for 1 hour. Then, gently remove one from its cake board and carefully place it atop the other to create a stunning two-layer French Silk Pie Cake.