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French Silk Cake


French Silk Cake


2 9-inch cake batters, soft


10 ounces bittersweet chocolate, plus more for garnish

4 eggs


1 1/3 cups granulated sugar

2 teaspoons vanilla extract

1/2 cup (1 stick) unsalted butter, softened

2 1/2 cups heavy whipping cream

1/3 cup powdered sugar



Preheat oven to 350°F and grease half a sheet pan with nonstick spray. Put aside.
On a lightly floured surface, stack the cake layers on top of each other and roll out into a rectangle that is slightly larger than the baking pan. Pour the dough into the mold, press it into the corners, cut off any excess dough and fold it.

Line the base with baking paper and fill with cake weights or dried beans.Bake until lightly golden brown, about 15 to 17 minutes. Remove from oven and allow to cool completely before filling.

In a microwave-safe bowl, melt the chocolate in 30-second increments, stirring occasionally, until almost melted. Then stir until completely melted. Put aside.In a medium saucepan, whisk together sugar and eggs. Reduce heat to low and cook, stirring constantly, until sugar is dissolved and mixture coats the back of a spoon, about 5 minutes.

Remove from heat and stir in melted chocolate and vanilla extract until smooth. Allow to cool until lukewarm, stirring occasionally.
While the chocolate is cooling, place the butter in a bowl and beat for 2-3 minutes until light and fluffy.Gradually pour in the chocolate mixture, then beat on high until light and fluffy, about 5 minutes. Put aside.


In a separate bowl, beat the whipped cream with an electric mixer until it begins to thicken. Add the powdered sugar and continue beating until stiff peaks form.

Fold 1 1/2 cups whipped cream into the chocolate mixture, reserving the rest for garnish.Spread the chocolate mixture over the cooled cake base and chill for 1-2 hours until solid. Top with the remaining whipped cream and decorate with chocolate shavings if desired before serving. Enjoy

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