Name: French Silk Pie Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: PT-490151H13M47S
Cuisine: French-American
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup Dutch-processed cocoa powder (sifted); 2 tsp baking soda; 1 tsp baking powder; 1 tsp salt; 1/2 cup vegetable oil; 1 cup buttermilk (room temperature); 1 cup hot water; 2 large eggs; 2 tsp vanilla extract; 3/4 cup unsalted butter (softened, but still cool); 1 cup caster sugar (superfine sugar; granulated acceptable, not powdered); 1 1/2 tsp vanilla extract; 3 oz unsweetened Baker’s chocolate (melted and cooled completely); 3 large whole eggs (pasteurized, cold); Chocolate flakes (or sprinkles) for garnish

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Introduction

French Silk Pie Cake is a decadent chocolate dessert that combines the richness of a moist chocolate cake with a silky, creamy chocolate frosting. This cake is perfect for chocolate lovers who want a luscious treat that’s both elegant and indulgent.

A two-layer chocolate cake with thick dark brown, moist cake layers. Between the layers is a smooth light brown chocolate frosting, piped in small, round dollops evenly spaced. The top layer is decorated with similar dollops of the same light brown frosting, giving a textured, creamy look. The cake sits on a white cake stand with a wooden tapered base. The whole scene is set on a white marbled texture surface, with soft brown fabric casually draped around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup Dutch-processed cocoa powder (sifted)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
1 cup buttermilk (room temperature)
1 cup hot water
2 large eggs
2 tsp vanilla extract
3/4 cup unsalted butter (softened, but still cool)
1 cup caster sugar (superfine sugar or granulated sugar)
1 1/2 tsp vanilla extract
3 oz unsweetened Baker’s chocolate (melted and cooled completely)
3 large whole eggs (pasteurized, cold)
Chocolate flakes or sprinkles for decoration

Instructions

Step 1: Preheat the oven to 350°F. Grease two 8-inch round baking pans and dust them with cocoa powder. Line the bottoms with parchment paper.
Step 2: In a stand mixer fitted with a paddle attachment, combine all the dry ingredients: flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Mix briefly to combine.
Step 3: In a medium bowl, whisk together the vegetable oil, buttermilk, hot water (add slowly to avoid cooking the eggs), eggs, and vanilla extract until smooth.
Step 4: Gradually add the wet ingredients to the dry ingredients. Mix on medium speed for 2 to 3 minutes until the batter is well combined and very thin.
Step 5: Evenly divide the batter between the prepared pans. Using a kitchen scale helps to ensure even layers. Bake for about 45 minutes, or until a cake tester inserted in the center comes out mostly clean.
Step 6: Allow cakes to cool in the pans for 10 minutes, then transfer them onto a wire rack to cool completely.
Step 7: For the French Silk frosting, beat the softened butter and caster sugar in a chilled bowl with the paddle attachment until pale and fluffy, about 3 minutes. Scrape the bowl as needed.
Step 8: Add the cooled melted chocolate and vanilla extract to the butter mixture and whip until combined, scraping the bowl as needed.
Step 9: Switch to the whisk attachment. Add the pasteurized eggs one at a time, whipping for 5 minutes after each addition. Scrape the bowl before adding each egg to ensure proper mixing.
Step 10: The frosting will be soft and somewhat runny. Chill the bowl with the whisk attachment in the refrigerator for 30 minutes, whipping it every 10 minutes to maintain texture.
Step 11: To assemble, place one cake layer on a cake board or plate. Using a French star piping tip, pipe dollops of frosting on top and sprinkle with chocolate flakes. Repeat with the second layer.
Step 12: You can serve the layers as separate cakes or refrigerate both for 1 hour. Then carefully stack one on top of the other for a layered presentation.

Tips & Variations

Using pasteurized eggs in the frosting ensures safety without cooking the eggs during mixing.
Chilling the frosting between whips helps it firm up and develop a silky texture.
If you prefer, substitute Dutch-processed cocoa with natural cocoa powder, but expect a slightly different flavor profile.
Decorate with chocolate shavings, curls, or fresh berries for added visual appeal.

Storage

Store the cake covered in the refrigerator for up to 3 days. The frosting contains raw eggs, so refrigeration is essential. Before serving, allow the cake to sit at room temperature for about 20 minutes for the best texture. Re-whip the frosting slightly if it becomes too firm after chilling.

How to Serve

A two-layer dark chocolate cake sits on a white cake stand with a wooden base, placed on a white marbled textured surface. Each cake layer is thick and moist with a rich, dark brown color. Between the layers and on top, there are evenly spaced dollops of light brown chocolate frosting, piped in a swirled, pointed pattern. The cake has a clean, smooth look with no outer frosting covering the sides. In the bottom right corner, there is a large piece of dark chocolate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular eggs instead of pasteurized eggs in the frosting?

Using pasteurized eggs is recommended for safety because the frosting is not cooked. If you use regular eggs, make sure they are very fresh and consider the risk of consuming raw eggs.

What can I use if I don’t have buttermilk?

To make a buttermilk substitute, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes before using.