FRENCH SILK LAYER CAKE
We just can't get enough French silk pie, which is why we couldn't help ourselves-we had to create it anew, in cake form. Expect all the smooth texture, creaminess and rich chocolate taste of the original pie, but in a whole new format. This fudgy triple-layer cake is filled and frosted with chocolate Swiss meringue buttercream frosting, piped with whipped cream and crowned with chocolate curls, so it's indulgent, impressive and sure to be the star of your next holiday or special occasion!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In medium glass or metal bowl, beat egg whites and sugar with whisk until blended. Set over pan of simmering water 16 to 20 minutes, beating occasionally with whisk, until sugar has dissolved and egg mixture reaches 160°F. Remove from heat; pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups softened butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in vanilla. If mixture separates, beat until smooth.
- Fit decorating bag with 1/2-inch round piping tip; fill with 1 1/4 cups vanilla frosting, and set aside.
- In small microwavable bowl, microwave 2 oz chopped chocolate uncovered on High 60 seconds, stirring halfway through microwave time. Continue to microwave in 10-second increments until chocolate can be stirred smooth. Let stand 10 minutes. Beat cooled melted chocolate into remaining frosting until smooth.
- Place one cake layer on serving plate. Spread 2/3 cup chocolate frosting on top. Top with second cake layer; spread 2/3 cup chocolate frosting on top. Place third cake layer on top. Frost side and top of cake with remaining chocolate frosting. Using decorating bag, pipe frosting mounds on top of cake with vanilla frosting (use photo as guide).
- Sprinkle 1 tablespoon chocolate shavings over frosting mounds. Refrigerate 1 hour. Store loosely covered in refrigerator.
Nutrition Facts : Calories 620, Carbohydrate 64 g, Cholesterol 110 mg, Fat 7, Fiber 2 g, Protein 6 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 46 g, TransFat 1 g
SILKY CHOCOLATE PIE
Chocolate makes the world go round! We have a family that loves chocolate pies, and this version with a splash of brandy is smooth as silk and oh, so special. -Kathy Hewitt, Cranston, Rhode Island
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake at 400° for 20 minutes. Remove foil and weights; bake 10-12 minutes longer or until golden brown. Cool on a wire rack., In a heavy saucepan, mix sugar and cornstarch. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Remove from the heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Cook and stir over low heat 1 minute longer. Remove from the heat; stir in the chocolate, Cognac and vanilla until chocolate is melted. , Transfer to a clean bowl; press waxed paper onto surface of filling. Cool filling to room temperature. Spoon into crust. Refrigerate, covered, until cold, about 4 hours., For topping, in a small bowl, beat cream until it begins to thicken. Add Cognac and confectioners' sugar; beat until soft peaks form. Spread over pie. Dust lightly with cocoa.
Nutrition Facts : Calories 579 calories, Fat 39g fat (24g saturated fat), Cholesterol 211mg cholesterol, Sodium 171mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 2g fiber), Protein 8g protein.
SILKY CHOCOLATE CAKE
This silky chocolate cake is the perfect end to any meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Place the bottom of a 9-inch round springform pan upside-down (concave side down); secure sides of pan. Butter pan, line sides of pan with a long strip of waxed or parchment paper, and butter paper. Wrap bottom of pan securely in aluminum foil. Bring a kettle of water to a boil.
- In a large heatproof bowl set over, not in, a pan of simmering water, melt chocolate; cool to room temperature.
- Using an electric mixer on high, beat eggs, sugar, salt, and rum until thick and foamy and batter holds a trail, about 3 minutes.
- Stir half of the egg mixture into cooled chocolate to lighten it. Fold in remaining egg mixture and whipped cream. Spoon batter into prepared pan and smooth top.
- Place pan in a roasting pan and pour hot water to come halfway up the sides of the pan. Bake until set and firm to the touch, 30 to 35 minutes. (It will look like a cheesecake.) Transfer to a wire rack to cool to room temperature, then refrigerate until well chilled, about 3 hours.
- To serve: Release sides of springform and, using a knife dipped in warm water, cut into thin slices.
More about "silky chocolate cake recipes"
HOMEMADE FRENCH SILK CHOCOLATE CAKE WITH CHOCOLATE …
From beyondfrosting.com
3.8/5 (5)Total Time 1 hr 32 minsCategory CakeCalories 1267 per serving
- Preheat the oven to 350°F. Grease and flour three 8-inch baking pans, lining the bottoms with parchment paper circles.
- In your stand mixer, whisk together the dry ingredients: sugar, flour, cocoa powder, baking soda and salt. Set aside.
- In a separate medium-sized bowl, whisk the eggs together with the vanilla extract. Then add the buttermilk and vegetable oil, whisking all the wet ingredients together.
- Next, pour the wet ingredients slowly into the dry ingredients while the mixer is beating at a low speed. Once all the wet ingredients have been added, increase the mixing speed to medium and mix until all the ingredients are combined, scraping down the bowl as needed.
FRENCH SILK PIE CAKE (COPYCAT DEEP'N DELICIOUS CHOCOLATE …
From livforcake.com
4.8/5 (33)Total Time 3 hrs 15 minsCuisine FrenchCalories 543 per serving
HOMEMADE CHOCOLATE CAKE (READER FAVORITE!) - LIV FOR CAKE
From livforcake.com
4.9/5 (111)Calories 872 per servingTotal Time 2 hrs 45 mins
TRIPLE CHOCOLATE CAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
THE BEST CHOCOLATE CAKE RECIPE! (RICH & MOIST) - CHEF …
From chefsavvy.com
THE BEST CHOCOLATE CAKE - SUGAR SPUN RUN
From sugarspunrun.com
SILKY CHOCOLATE CAKE RECIPE - ROSE LEVY BERANBAUM
From foodandwine.com
- Preheat the oven to 350° and position 2 racks in the middle and lower thirds. Butter three 9-inch round cake pans and line the bottoms with parchment or wax paper. Butter and flour the parchment.
- In a medium bowl, whisk the cocoa with the water until smooth; let cool to room temperature. In a small bowl, combine the egg yolks, eggs and vanilla with one-fourth of the cocoa mixture.
- In a standing electric mixer, stir together the flour, sugar, baking powder and salt. Add the butter and remaining cocoa mixture and mix at low speed just until the dry ingredients are moistened. Scrape down the bowl and beat at medium speed until light and smooth. Add the egg mixture in 3 batches, beating for 20 seconds between additions.
- Divide the batter evenly among the cake pans. Smooth the tops and bake for about 25 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 10 minutes, then turn each out onto a rack and peel off the paper. Invert onto another rack and let cool completely.
SILKY CHOCOLATE BUNDT CAKE • CRAVING SOME CREATIVITY
From cravingsomecreativity.com
Ratings 5Category DessertCuisine GermanTotal Time 50 mins
BEST EVER CHOCOLATE FONDUE RECIPE - THE SECRET TO THE BEST RECIPE!
From divascancook.com
FLOURLESS CHOCOLATE CAKE {EASY} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
CHOCOLATE AND WALNUT SILK CAKE RECIPE - RECIPES.TIMESOFINDIA.COM
From recipes.timesofindia.com
SILKY CHOCOLATE CHEESECAKE - DRIVE ME HUNGRY
From drivemehungry.com
SILKY CHOCOLATE CAKE RECIPE - MURIELLE ANDRAUD
From foodandwine.com
A SILKY YOGHURT CHOCOLATE MOUSSE CAKE RECIPE WITH FRUIT SALSA
From nzherald.co.nz
CHOCOLATE CINNAMON CAKE - SILK
From silkcanada.ca
EASY INSTANT POT CHOCOLATE LAVA CAKES • NOW COOK THIS!
From nowcookthis.com
THE BEST HOMEMADE FROSTINGS RECIPES ROUNDUP
From thebakingchocolatess.com
CHOCOLATE STRAWBERRY LAYER CAKE RECIPE | KITCHN
From thekitchn.com
FLOURLESS CHOCOLATE CAKE RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
CHOCOLATE SNACK CAKE | SILK® PLANT-BASED RECIPES
From silk.com
CHOCOLATE RASPBERRY CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SILKY CHOCOLATE CAKE RECIPE | PBS FOOD
From pbs.org
FRENCH SILK CAKE ROLL RECIPE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
A RICH, DARK CHOCOLATE CAKE RECIPE THAT'S BIG ON FLAVOR, BUT OH SO …
From washingtonpost.com
CHOCOLATE DESSERTS FOR VALENTINE’S DAY - SILK-NEWS.COM
From silk-news.com
CHOCOLATE DESSERTS FOR VALENTINE’S DAY - THE NEW YORK TIMES
From nytimes.com
You'll also love