French silk cake

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In this homemade French silk cake recipe, a flaky cake crust is filled with a chocolate cream filling and topped with homemade whipped cream. This chocolate silk cake recipe is made from scratch and tastes even better than -’s Square or Village Inn!

This homemade French silk cake is made entirely from scratch and is even more than the famous version of the Village Inn (or -‘s Square for my friends who live in the Midwest)! Yes! You heard me well! Their

What does it do better than its store-bought counterpart? Well, this homemade version is just as silky and smooth, but it has a richer, deeper chocolate flavor and isn't too sweet! Plus, it's made with real food ingredients (no packaged puddings or fresh whip)!

The inspiration for this recipe comes from my husband's mother. I took his recipe he created many years ago and modified it over the last decade to mark it as what I consider to be the perfect French silk cake!

How to make French silk cake

This homemade French silk cake recipe has many steps, but none of them is very complicated. However, order matters! Over the years, I have found it easier to make this recipe in the following series of steps:

  1. Make / bake the crust. Then let it cool.
  2. Whip the cream for the filling – store it in the refrigerator for later.
  3. Make a sugary whipped cream topping, then store it in the refrigerator.
  4. Make chocolate silk filling.
  5. Put it all together!

Bake the cake dough

The first step in this recipe is to bake and cool the cake batter. To keep this chocolate silk cake recipe totally from scratch, I included my favorite crust recipe to complement the chocolate cream cake filling. Note that the crust needs to cool down for at least 1 hour, so plan accordingly! I usually do it the day before and let it cool overnight!

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However, you can use your own crust recipe, this butter cake crust recipe, or a store-bought crust. (An Oreocrust is SO delicious!) Just make sure it's baked before using it in this French Silk Cake Recipe! (note, the photo below is from without baking edge of the cake).

Whipped cream

You will then need to whip the cream into two separate batches. First, beat 3/4 cup of the whipped cream until stiff peaks form. Then set it aside in the refrigerator. This should be used in the chocolate silk filling.

Then, prepare the whipped cream for topping. I have a full post and a video about how to make homemade whipped cream (

Make French Silk Tart Filling

While the crust of the cake cools and the whipped cream cools in the refrigerator, prepare the chocolate silk cake.

Start by whisking the butter, vanilla, and sugars until the mixture is smooth and the sugar dissolves.

Add the chocolate and beat until fluffy.

Add the eggs, 1 at a time, beating for 1 minute after each addition.

After all the eggs have been beaten into the filling, gently fold the whipped topping. with a spatula until everything is uniformly combined and the mixture is uniform throughout.

Assemble Homemade French Silk Tart

Next, transfer the chocolate filling to the baked and cooled cake batter and spread it evenly so that the top is flat.

Use a pastry bag to place the whipped cream on top of the chocolate silk filling, or just roll it out with a spatula or knife. To channel the rose design, I use a Wilton 1M tip and a large coupler.

If desired, add chocolate shavings, chocolate curls, etc. to the top of the whipped cream.

Cold

Once the French Silk Cake is assembled, chill it in the refrigerator for at least 4 hours, or overnight. I usually make this chocolate cake the day before and let it cool overnight in the refrigerator.

Freeze

Many people ask if you can freeze the chocolate cake. The answer is yes! This French silk cake freezes exceptionally well! Freeze:

  1. Place the assembled cake in the freezer. Make sure it's on a flat surface with plenty of room so it won't bump while the whipped cream is still smooth.
  2. Freeze for 2 hours, or until whipped cream is completely frozen.
  3. Wrap tightly in plastic wrap and freeze for up to 2 months.

When thawing:

Transfer the frozen French Silk Tart to the refrigerator at least 24 hours before you would like to serve it. The cake can thaw at room temperature a little faster, but then you risk it getting too hot!

French silk cake: ingredients and substitutions

Since people often wonder what French silk cake is made of, let's talk about the ingredients in this recipe! Remember that there are no packages of puddings or mixes, that's why it's so delicious!

  • Edge of the cake: If you're making cake batter, I recommend that you don't make any substitutions except that you can trade butter for butter, and instead follow this cake batter recipe. You can use a store-bought crust for added comfort!
  • Salted butter Unsalted butter works just as well!
  • Granulated sugar and powdered sugar (icing sugar). I do not recommend making changes to these ingredients or their amounts. This recipe uses the perfect ratio to make a light and airy French silk cake!
  • Semi-sweet chocolate. You can really use any shape (chips, chocolate bars, melting discs, etc.) or any percentage of chocolate in this recipe and it will taste amazing. Just be aware that lighter (milk) chocolate produces a sweeter cake, while darker or sugar-free chocolate makes it a richer, less sweet cake. Personally, I love using sugar-free chocolate, but my family preferred semisweet!
  • Whipped cream Thick whipped cream, whipped cream, or thick cream work well in this recipe. I discuss the difference in this post: how to make whipped cream.

Frequently asked questions about French Silk Pie

How long can you keep a French silk cake?

French silk cake keeps well in the refrigerator for up to 5 days and in the freezer for 2 months.

Is it safe to eat French silk cake?

Some people express concern about eating French silk cake, because traditional recipes (like this one) contain raw eggs. Raw eggs are safe to eat if pasteurized, which means they heat up a bit to kill foodborne illness and pathogens.

Full disclosure, I generally only buy excellent quality eggs to use in this French silk cake recipe, because the risk of eggs getting contaminated is pretty low. However, be aware that there is a risk of eating raw eggs (just like eating anything really), so you need to choose what is best for you.

How to pasteurize eggs at home:

Pasteurized eggs can be hard to find, but don't worry because pasteurizing eggs at home is so easy! Check out this tutorial on how to pasteurize eggs to find out how!

More delicious cake recipes

Here are some of our favorite cake recipes!

  • Everyone at the Thanksgiving table needs an amazing pumpkin pie (or this dairy-free pumpkin pie)!
  • If you are more of an apple fanatic, try this Apple Pie From Scratch or this Apple Crumble Pie.
  • Fruit tarts are a summer favorite, try this strawberry tart and this blueberry tart!
  • If chocolate is your favorite (my hand is up in the air), try this peanut butter chocolate cake or this healthy silk chocolate cake (made with a secret ingredient).

French Silk Cake Recipe (Chocolate Silk Pie)

In this homemade French silk cake recipe, a flaky cake crust is filled with a chocolate cream filling and topped with homemade whipped cream. This chocolate silk cake recipe is made from scratch and tastes even better than -‘s Square or Village Inn! Preparation time: 45 minutes Cooking time: 15 minutes Cooling time 8 hours Servings: 12 servings

Equipment

  • KitchenAid mixer
  • measuring spoons
  • measuring cups
  • spatula
  • Wilton Tip 1M
  • pastry bag
  • large coupler
  • cake plate

Ingredients

Cortex:

  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon of sea salt
  • 1 tablespoon of granulated sugar
  • ½ cup cold butter
  • 3-4 tablespoons of ice water

Chocolate silk cake filling

  • ¾ cup butter, softened
  • ¼ cup granulated sugar
  • 1 cup powdered sugar
  • 4 oz melted semi-sweet chocolate
  • 1 teaspoon of pure vanilla extract
  • Pinch of sea salt
  • 3 eggs at room temperature
  • ¾ cup whipped whipped cream (measured in a liquid state, then whipped)

Whipped topping

  • 1 ¼ cups whipped cream measured in a liquid state, then whipped
  • ½ cup powdered sugar
  • 1 teaspoon of pure vanilla extract

Instructions

Make the crust:

  • Place the flour, salt and sugar in a food processor equipped with an "S" blade and press to combine.
  • Add the butter and cold water and process until the mixture resembles a thick meal, begins to stick together and holds together when pinched.
  • Remove the dough from the processor (it will crumble) and form a ball.
  • Wrap in plastic wrap and refrigerate for at least 1 hour, and up to one day (overnight).
  • After the dough has cooled, preheat the oven to 450 degrees F.
  • Spread the dough on a well floured surface or a pastry cloth.
  • Place it on a 9-inch round cake plate and pinch the edges to form a crust.
  • Prick the dough with a fork or add tart weights to the crust. Bake for 10-12 minutes or until golden brown begins. If bubbles form, gently deflate by pricking them with a fork or sharp knife.
  • Set aside to cool. (You can put the crust in a cool place like the refrigerator or outside on a cold day, to speed up the cooling process.)

Make whipped cream for the filling:

  • Whisk ¾ cup whipped cream (for filling) in stand mixer equipped with wire whisk attachment on high until stiff peaks form.
  • Transfer the whipped cream to an airtight container and store it in the refrigerator.

Make the whipped topping:

  • Add 1 ½ cups of whipped cream, powdered sugar, and vanilla to the bowl of a stand mixer and.
  • Whisk, starting at low speed. Increase speed until mixture begins to thicken.
  • Beat on high speed for 1-2 minutes, or until soft peaks form.
  • Transfer to another bowl, or to a large piping bag, and set aside in the refrigerator.

Make the chocolate filling:

  • Melt the chocolate in the microwave or in a double boiler, stirring occasionally, until smooth. Set aside to cool.
  • Butter sugar cream, powdered sugar and vanilla together with an electric mixer for 3 minutes or until the sugar dissolves and the mixture is fluffy.
  • Add the melted chocolate and beat for 60 seconds, pausing and scraping the sides once in half.
  • Add the eggs one at a time, beating on medium speed for 2 minutes after each addition.
  • Fold ¾ cup whipped cream by hand until mixture is homogeneous (uniform).

Assembling the French silk cake:

  • Evenly distribute the chocolate filling on the baked and cooled cake crust.
  • Top with the whipped topping in one of two ways: 1) Simply spread the whipped topping over the cake with a spatula or 2) Place the whipped topping on top with a decorator's tip to make a pretty design.
  • Place in the refrigerator to chill for at least 4 hours or overnight.
  • Serve cold and enjoy!

Notes

How to Freeze French Silk PI

  1. Place the assembled cake in the freezer. Make sure it's on a flat surface with plenty of room so it doesn't bump while the whipped cream is still smooth.
  2. Freeze for 2 hours, or until whipped cream is completely frozen.
  3. Wrap tightly in plastic wrap and freeze for up to 2 months.

When thawing: Transfer the frozen French Silk Tart to the refrigerator at least 24 hours before you would like to serve it. The cake can thaw at room temperature a little faster, but then you risk it getting too hot!

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