FRENCH SILK PIE CAKE (COPYCAT DEEP’N DELICIOUS CHOCOLATE CAKE)

This French Silk Pie Cake is a homage to my cake in my youth, and it is one of my cakes today: that the McCain Deep'n Delicious Chocolate Cake.

This cake is great. SO. GOOD. When I was small, we would not get it, but if we did, it was the ideal treat.

The cake itself is nice good chocolate cake. However, the frosting... the frosting!! Where's your center eyes Ibe joyful and have a bowl filled with this sandpaper using a spoon.

This French Silk Pie Cake is your dessert of your fantasies!! Moist chocolate cake layers topped with an unbelievably chocolate frosting.

Course Dessert
Type Cake
Complete Time 3 hours 15 minutes
Calories 543 kcal

INGREDIENTS

1. 2 cups sugar
2. 3/4 cup cocoa powder
3. 1 teaspoon baking powder
4. 1 teaspoon salt
5. 1 cup warm water
6. 2 large eggs
7. 2 tsp vanilla
8. Butter softened, but still cool
9. 1 cup caster sugar superfine sugar (granulated fine, maybe not powdered)
10. 1 1/2 tsp vanilla
11. Baker's chocolate melted and cooled
12. 3 large eggs chilly

Assembly:

1. Chocolate sprinkles or flakes
2. Put all ingredients to the bowl of a stand mixer. Stir to blend.
3. In a medium bowl whisk all moist ingredients (pour warm water slowly as to not cook the eggs).
4. Batter will be thin.
5. I used a kitchen scale to guarantee the batter is evenly dispersed.
6. Bake for 45 mins or until a cake tester comes out clean.
7. Cool 10 minutes in the pans turn out on a wire rack to cool.

French Silk Frosting:

1. With a stand mixer fitted with a paddle attachment, beat butter and sugar until light & fluffy (approx. 3 mins). Ideally use chilled bowl. Scrape bowl as necessary.
2. Add cooled chocolate and vanilla, whip until blended. Scrape bowl as necessary.
3. Switch to whisk attachment. Add eggs one at a time, thumping after each addition for 5 mins. Scrape bowl before adding each egg. **
4. Frosting will be runny. Place whole bowl with whisk to the refrigerator to cool for 30mins (take out to whip each 10mins).

Meeting:

1. Put each layer of cake. Employing a star tip, pipe dollops on top of every coating sprinkle with chocolate flakes. ***
2. You put both from the refrigerator to cool for 1 hour, or may either serve them as two cakes, such as this stack along with another.

NOTES

1. The whip will be helped by A bowl .
2. Don't lie with this! It takes quite a very long time, however this is exactly what helps give the feel to it.
3. You'll have a little bit of sandpaper. You may use this spoon into bowls and serve as mousse, or to include frosting to the cake when wanted.

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