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
FRENCH SILK PIE
I first made French silk pie when I was in high school. Years later, I tinkered with the recipe until I was happy with it. Now it's one of my husband's favorites. -Lisa Francis, Elba, Alabama
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cut pie crust in half. Repackage and refrigerate 1 half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edge., Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake until crust is golden brown, about 2 minutes longer. Cool on a wire rack., In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally. , In a small bowl, cream butter until light and fluffy, 5-7 minutes. Add cooled chocolate mixture; beat on high speed until light and fluffy, about 5 minutes. , In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture. , Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.
Nutrition Facts : Calories 450 calories, Fat 33g fat (19g saturated fat), Cholesterol 139mg cholesterol, Sodium 223mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.
MOONSTRUCK'S HAZELNUT FRENCH SILK PIE
My fiance Andrey used to take me to Moonstruck chocolate co. quite often for some of the best chocolate desserts out there. This recipe is from Moonstruck's Web site. Mmmm.
Provided by ThatSouthernBelle
Categories Pie
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the pan:.
- Preheat the oven to 350°F.
- Lightly spray a 9 inch spring form pan with pan spray.
- Line the bottom of the inside of the pan with a 9 inch round piece of parchment paper or aluminum foil.
- Wrap a piece of aluminum foil around the outside base of the pan so that the foil comes up the sides of the pan about one inch.
- Place the prepared pan in a large roasting pan or baking pan that is at least one inch deep.
- Set the pan aside.
- The crust:.
- Place the hazelnuts, oatmeal, and brown sugar in the bowl of a food processor.
- Pulse the processor a few times then turn it on.
- Grind until the nuts are fine but not oil.
- Add the melted butter and mix just to combine all of the ingredients in the processor bowl.
- Press the crust mixture evenly into the bottom of the pan.
- Set aside.
- The filling:.
- Break or cut the Moonstruck dark chocolate into small pieces and place into the top of a double boiler along with the 1 1/4 cup butter.
- Fill the bottom of the double boiler with about one inch of water.
- Bring to a boil then remove from the heat.
- Place the top of the double boiler over the steaming water.
- Stir until the chocolate and butter mixture have melted.
- Add the hazelnut butter, brewed espresso beverage, and the Grand Marnier.
- Stir to thoroughly combine.
- Whisk the eggs and the 3/4 cup of brown sugar until foamy.
- Add the chocolate mixture and stir to thoroughly combine.
- Pour the batter into the prepared spring form pan with the crust in the bottom.
- Place the roasting or baking pan holding the filled spring form pan on the middle rack of the oven.
- Add about one inch of boiling water to the roasting or baking pan.
- Carefully slide the rack into the oven.
- Bake for approximately 45 minutes until the filling has set but the center is still shiny.
- Remove the spring form pan from the oven and place on a cooling rack.
- Cool completely in the spring form pan.
- Place the cooled cake into the refrigerator and chill for at least six hours. Overnight is better.
- Glaze:.
- Chop the chocolate and place in a stainless steel or glass bowl.
- Place one inch of water in a small heavy saucepan.
- Place the saucepan on the stove and bring the water to a simmer.
- Remove the saucepan from the stove.
- Place the bowl containing the chopped chocolate on top of the pan of simmering water.
- Stir the chocolate until it is completely melted.
- Remove the bowl from the top of the pan and dump the water out.
- Place the cream and light corn syrup into the sauce pan and bring to a boil.
- Pour the hot liquid over the melted chocolate.
- Whisk the hot liquid and the chocolate together to completely combine.
- Set the chocolate mixture aside and allow the Ganache to cool for five minutes.
- Whisk the softened butter into the chocolate mixture.
- Finish and serve:.
- Remove the sides of the spring form pan.
- Place a piece of plastic wrap or foil over the top of the cake.
- Invert the cake onto a flat dish.
- Peel the paper or foil off of the bottom crust.
- Invert the cake onto a 9 inch cardboard cake round.
- Place the cake on a cooling rack over a cookie sheet.
- Pour the Ganache over the cake, using a small icing spatula to coax the Ganache over the sides of the cake. If necessary, use the spatula to spread the Ganache on the sides of the cake. The cake should be completely covered with Ganache.
- Allow the Ganache to set up until it is firm.
- If you are not serving right away, return to the refrigerator.
- Cut into servings using a knife dipped in hot water and wiped dry each time you make a slice.
- Place on a serving plate and garnish with whipped cream and fresh berries.
Nutrition Facts : Calories 693.9, Fat 63.2, SaturatedFat 34.9, Cholesterol 194.8, Sodium 64.4, Carbohydrate 38.2, Fiber 8.5, Sugar 20.8, Protein 11.4
FRENCH SILK HAZELNUT CAKE
Number Of Ingredients 8
Steps:
- 1- Heat oven to 350°. Grease bottoms only of 2 round pans, 8 or 9 x 1 1/2 inches, with shortening.2- Make cake mix as directed on package, using water, oil and egg whites. Stir in 1/2 cup of the hazelnuts. Pour into pans.3- Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes remove from pans to wire rack. Cool completely, about 1 hour.4- Fill and frost side and top of cake with frosting. Press remaining 1 cup hazelnuts on side of cake. Store loosely covered at room temperature.High Altitude (3500 to 6500 feet): Do not use 8-inch rounds. Bake 9-inch rounds 25 to 30 minutes.1 Serving: Calories 415 (Calories from Fat 270) Fat 30g (Saturated 11g) Cholesterol 0mg Sodium 310mg Carbohydrate 57g (Dietary Fiber 2g) Protein 5g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 6% Iron 8%.French Silk Pecan Cake: Substitute finely chopped pecans for the hazelnuts.Betty's Tip: To keep your serving plate clean, line the edge with strips of waxed paper before assembling the cake. Remove the waxed paper after frosting and garnishing the cake.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
FRENCH SILK FROSTING
This frosting is fluffy and sweet. It is an old family favorite, requested at every birthday. Tops chocolate cake perfectly. Makes enough for one 9x13 cake, 1 layered cake, or 1 bundt cake.
Provided by RSL5709
Categories Dessert
Time 10m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Combine butter, powdered sugar, chocolate, and vanilla.
- Beat with electric mixer until smooth, on lowest speed.
- Gradually add enough milk to make frosting spreadable (approx. 2 T.).
- Beat until light and fluffy.
- Spread on cake of choice.
FRENCH SILK HAZELNUT CAKE
Number Of Ingredients 8
Steps:
- 1- Heat oven to 350°. Grease bottoms only of 2 round pans, 8 or 9 x 1 1/2 inches, with shortening.2- Make cake mix as directed on package, using water, oil and egg whites. Stir in 1/2 cup of the hazelnuts. Pour into pans.3- Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes remove from pans to wire rack. Cool completely, about 1 hour.4- Fill and frost side and top of cake with frosting. Press remaining 1 cup hazelnuts on side of cake. Store loosely covered at room temperature.High Altitude (3500 to 6500 feet): Do not use 8-inch rounds. Bake 9-inch rounds 25 to 30 minutes.1 Serving: Calories 415 (Calories from Fat 270) Fat 30g (Saturated 11g) Cholesterol 0mg Sodium 310mg Carbohydrate 57g (Dietary Fiber 2g) Protein 5g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 6% Iron 8%.French Silk Pecan Cake: Substitute finely chopped pecans for the hazelnuts.Betty's Tip: To keep your serving plate clean, line the edge with strips of waxed paper before assembling the cake. Remove the waxed paper after frosting and garnishing the cake.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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