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–+ servings

French Silk Chocolate Cake

5 from 3 votes
A super moist chocolate cake topped with french silk pie and whipped cream.
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Prep Time40 minutes
Cook Time35 minutes
Chilling Time 2 hours
Total Time3 hours 15 minutes
Servings8 slices
Calories550 kcal

Ingredients 

Chocolate Cake

  • 30 g dutch process cocoa powder (¼ c. + 1 tbsp.)
  • 1 tsp. instant espresso
  • 65 g whole milk (¼ c. + ½ tbsp.)
  • 75 g vegetable oil (¼ c. + 2 tbsp.)
  • 100 g granulated sugar (½ c.)
  • 1 egg room temperature
  • 90 g sour cream (¼ c. + 2 tbsp.) room temperature
  • 80 g all purpose flour (⅔ c.)
  • 1 tsp. baking powder
  • ¼ tsp. salt

French Silk Pie

  • 2 eggs
  • 125 g granulated sugar (½ c.+ 2 tbsp.)
  • 113 g semi-sweet chocolate baking bar (4 oz.)
  • 85 g unsalted butter room temperature (6 tbsp.)
  • ¼ tsp. salt
  • 110 g heavy whipping cream (½ c.)

Whipped Cream

  • 170 g heavy whipping cream (¾ c.)
  • 1 tbsp. granulated sugar
  • 1 tsp. vanilla
  • ⅛ tsp. salt

Instructions 

Chocolate Cake

  • Preheat the oven to 350°F / 175°C. Butter a 7" springform pan then coat the inside with sugar.
  • Add the cocoa powder and instant espresso (if using) to a medium sized mixing bowl.
  • Heat the milk in a large microwave safe bowl or liquid measuring cup until it's hot and starts to foam up (you'll want it to be larger bowl/cup to avoid the milk spilling over into your microwave)
  • Immediately pour the hot milk over the cocoa powder. Stir the mixture together until it's cohesive and there's no lumps.
  • Add in the vegetable oil, sugar, egg, and sour cream. Whisk vigorously until combined.
  • Add in the flour, baking powder, and salt. Gently mix the dry ingredients into the wet ingredients just until the last streak of flour disappears.
  • Pour the cake batter into your prepared pan. Bake for 30-35 minutes. To check for doneness: I recommend using a thermometer for the best results: when stuck into the middle of the cake the thermometer should read 205°F / 96°C. The cake is also done when the center no longer jiggles and the top becomes more firm.
  • Allow the cake to rest in the cake pan for at least 15 minutes before transferring it out to a cooling rack. While the cake is cooling, make the french silk pie filling.

French Silk Pie

  • Finely chop up the chocolate and set it aside.
  • Add the eggs and sugar to a medium sized saucepan. Set the mixture over medium heat, and vigourously whisk the mixture until it reaches a temperature of 170℉ / 76℃.
  • Remove the mixture from the heat, and immediately stir in the chocolate. Stir until the mixture is cohesive, then set it aside to cool for at least 20 minutes.
  • In the meantime, whip up the whipped cream. Add the heavy whipping cream to a medium sized mixing bowl. Beat the mixture with a hand or stand mixer until it reaches stiff peaks. Set aside in the fridge.
  • Add the butter and salt to a medium sized mixing bowl. With a hand or stand mixer, beat the butter and salt for 3-4 minutes, until it's light and fluffy.
  • With the mixer running, start adding in big dollops of the chocolate egg mixture, mixing until combined before adding in the next. Once all of the chocolate has been incorporated, beat the mixture for an additional 2-3 minutes, until light and fluffy.
  • Add in the whipped cream and very gently fold it into the chocolate mixture.
  • Once the cake has cooled to room temperature, slice a thin layer off of the top of the cake to make it a flat layer.
  • Line the springform pan you baked the cake in with plastic wrap or parchment paper. Set the cake back into the pan, then top it with the french silk pie filling.
  • Cover the cake with plastic wrap and set it in the fridge for at least two hours to allow time for the pie filling to set up. Once you're ready to serve the cake, make the whipped cream.

Whipped Cream

  • Add the heavy cream, sugar, vanilla and salt to a medium sized mixing bowl (or to the bowl of a stand mixer fitted with the whisk attachment.) Beat the mixture until soft peaks form.
  • Remove the cake from the springform pan, top it with the whipped cream and chocolate curls, then slice, serve, and enjoy!

Notes

Affiliate links: 7-inch Springform Pan | Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Oven Thermometer | Cordless Hand Mixer | Stand Mixer
I wouldn't recommend using the toothpick test for this cake. While testing, I found that once the toothpick came out of the cake clean, the cake was over-done and dry after baking. Instead, I highly recommend checking the internal temperature of the cake with a thermometer (as noted in the recipe)
Store extra cake sealed airtight in the fridge.

Nutrition

Serving: 1sliceCalories: 550kcalCarbohydrates: 50gProtein: 6gFat: 38gSaturated Fat: 18gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 116mgSodium: 225mgPotassium: 273mgFiber: 3gSugar: 37gVitamin A: 751IUVitamin C: 0.2mgCalcium: 103mgIron: 3mg