Introduction

French Silk Pie Cake combines the rich, silky texture of a classic French silk pie with the structure of a chocolate cake. This indulgent dessert features moist chocolate layers paired with a luscious, airy chocolate frosting that’s perfect for any chocolate lover.

A two-layer dark chocolate cake stands on a white cake stand with a wooden base, set against a white marbled texture surface. The bottom layer has a dense, moist texture with a rich dark brown color. Between the two cake layers, there is a thick ring of light brown chocolate frosting piped in small swirls. The top layer is similar to the bottom, dense and dark, and is decorated on top with a row of evenly spaced, pointed swirls of the same light brown chocolate frosting. A piece of dark chocolate sits beside the cake. 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; granulated is okay, 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

Instructions

Step 1: Preheat the oven to 350°F. Grease two 8-inch round baking pans and dust with cocoa powder. Line the bottoms with parchment paper.
Step 2: In the bowl of a stand mixer fitted with a paddle attachment, combine all dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt. Stir to mix well.
Step 3: In a medium bowl, whisk together the wet ingredients: vegetable oil, buttermilk, eggs, and vanilla extract. Slowly whisk in the hot water to avoid cooking the eggs.
Step 4: Pour the wet ingredients into the dry ingredients and mix on medium speed for 2–3 minutes until the batter is smooth and very thin.
Step 5: Divide the batter evenly between the prepared pans. Using a kitchen scale helps ensure even layers.
Step 6: Bake for about 45 minutes, or until a cake tester inserted in the center comes out mostly clean.
Step 7: Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Step 8: For the frosting, beat the softened butter and caster sugar in a stand mixer with a paddle attachment until pale and fluffy, about 3 minutes. Scrape down the bowl as needed.
Step 9: Add the melted and cooled chocolate along with vanilla extract. Whip until combined, scraping the bowl as needed.
Step 10: Switch to the whisk attachment. Add the cold, pasteurized eggs one at a time, whipping each addition for 5 minutes and scraping the bowl before adding the next.
Step 11: The frosting will be fairly runny. Place the entire bowl with the whisk into the fridge to chill for 30 minutes, whisking every 10 minutes to maintain texture.
Step 12: To assemble, place one cake layer on a plate or cake board. Using a French star tip, pipe dollops of frosting on top and sprinkle with chocolate flakes.
Step 13: You can serve the layers as separate mini cakes or chill both layers for 1 hour, then carefully stack one on top of the other for a classic layered cake presentation.

Tips & Variations

Use pasteurized eggs to ensure safety since the frosting contains raw eggs.
For a more intense chocolate flavor, try adding a teaspoon of espresso powder to the cake batter.
Chilling the frosting helps it firm up and become easier to pipe and spread.
Try decorating with shaved dark chocolate or cocoa nibs instead of flakes for a crunchy texture.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving to enjoy the frosting’s smooth texture. If storing assembled layers separately, wrap each layer tightly with plastic wrap and refrigerate.

How to Serve

The image shows a two-layer dark chocolate cake on a white cake stand with a wooden base. The bottom layer is a thick, moist, dark chocolate cake, topped with a piped layer of smooth, light brown chocolate frosting dots. The second layer of the same dark chocolate cake sits on top, with more light brown chocolate frosting piped in small peaks evenly spaced across the top layer. The background has a dark, blurred look, and the surface beneath the cake stand shows a dark cloth and a square piece of 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?

Using pasteurized eggs is recommended since the frosting includes raw eggs, which can pose a risk of foodborne illness. If pasteurized eggs are unavailable, consider using an egg-free frosting alternative for safety.

How can I make this cake in advance?

You can bake the cake layers and prepare the frosting a day ahead. Store layers wrapped in plastic wrap at room temperature or in the fridge if your kitchen is warm. Assemble the cake shortly before serving for best texture.