I recently whipped up this French Silk Pie Cake that truly stands out as a super moist chocolate cake. I combined rich cocoa powder, creamy whole milk, and a hint of vanilla to create layers of intense flavor topped with a silky unsalted butter frosting. I cannot wait for you to try this delight.

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I recently tried making my very own version of the French Silk Pie Cake and it turned out to be the chocolate cake of my dreams. This recipe combines a super moist chocolate cake made with ingredients like 1 3/4 cups all-purpose flour, 2/3 cup unsweetened cocoa powder, and 2 cups granulated sugar with a few other staples including 1/2 cup vegetable oil and 1 cup boiling water to bring that deep rich flavor.

I also whipped up the silkiest chocolate frosting using softened 1/2 cup unsalted butter, a pinch of salt, and a bit of 1/3 cup heavy cream. Every bite is a perfect dance of texture and flavors that remind me of a silky pie and a tasty cake rolled into one unique dessert.

Its intense, decadent taste might just take over your dessert table and has quickly become one of my best cake recipes yet.

Why I Like this Recipe

1. I love how the cake turns out super moist every time, even though the batter seems kinda runny at first.
2. The frosting is amazingly silky and chocolaty—it totally makes the cake feel extra special.
3. I appreciate that the recipe is pretty straightforward and easy to follow, even with a few messy steps.
4. It reminds me of my all-time favorite copycat McCain Deep’n Delicious Chocolate Cake, which makes it extra nostalgic for me.

Yo, this French Silk Pie Cake is seriously the choccy cake of my dreams! The layers are really moist and the chocolate frosting is smooth and creamy, like it was made just for a sweet treat break. It sorta reminds me of that famous McCain cake, just with a hilarious twist that makes it feel homemade and perfectly imperfect.

Ingredients

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All-purpose flour: mostly carbohydrates that gives body, not very healthy but essential for structure.
Unsweetened cocoa powder: adds deep chocolate flavor and a bit of fiber, making taste richer.
Granulated sugar: sweet ingredient providing energy even though its mostly empty calories.
Eggs: offer protein and help bind ingredients even if they dont offer much fiber.
Unsalted butter: creamy fat that makes frosting smooth and gives a delicious taste.
Heavy cream: adds smooth richness and fat although can be heavy on calories.
Vanilla extract: gives extra flavor punch turning bland into a tasty delight.

Ingredient Quantities

1 3/4 cups all-purpose flour

2/3 cup unsweetened cocoa powder

2 cups granulated sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

1/2 cup unsalted butter (softened for the frosting)

2/3 cup unsweetened cocoa powder (for the frosting)

3 cups powdered sugar (sifted)

1/3 cup heavy cream

1 teaspoon vanilla extract (for the frosting)

A pinch of salt (for the frosting)

How to Make this

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1. Preheat your oven to 350°F and grease two 9-inch cake pans, then line the bottoms with parchment paper so the cakes wont stick.

2. In a large bowl, mix together 1 3/4 cups all-purpose flour, 2/3 cup unsweetened cocoa powder, 2 cups granulated sugar, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt.

3. Add 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract to the dry ingredients. Mix until just combined; its okay if there are a few lumps.

4. Slowly mix in 1 cup boiling water. The batter will look runny but thats normal, it makes the cake super moist.

5. Pour the batter evenly into the prepared pans and bake for about 30 to 35 minutes or until a toothpick inserted comes out clean. Let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.

6. While the cakes are cooling, prepare the frosting. Beat 1/2 cup softened unsalted butter in a bowl until its smooth.

7. Stir in 2/3 cup unsweetened cocoa powder and mix well. Then slowly add 3 cups sifted powdered sugar, making sure its well blended.

8. Pour in 1/3 cup heavy cream, add 1 teaspoon vanilla extract and a pinch of salt, then beat everything on medium speed until the frosting is light and silky.

9. Once the cakes have cooled completely, spread a generous layer of frosting on one cake layer, stack the second layer on top, and then cover the whole cake evenly with the remaining frosting.

10. Let the cake chill in the fridge for about 30 minutes to set the frosting before serving. Enjoy your rich and moist French Silk Pie Cake!

Equipment Needed

1. Preheated oven set to 350°F
2. Two 9-inch cake pans
3. Parchment paper (for lining the pans)
4. A large mixing bowl (for the dry ingredients and batter)
5. A separate bowl for the frosting
6. Electric mixer or whisk (for beating ingredients)
7. Measuring cups and spoons
8. Sifter (for the powdered sugar)
9. Spatula (for spreading the frosting)
10. Wire cooling rack
11. A toothpick (to test if the cakes are done)

FAQ

Can I use another type of milk besides whole milk?
A: Yeah, you can use 2% milk or even almond milk but it might change the flavor a bit.

How do I know when the cake is done?
A: Stick a toothpick it should come out clean; if there's too much batter, give it a few more minutes.

Why do I need boiling water in the cake batter?
A: The boiling water helps bloom the cocoa powder making the chocolate flavor richer.

What if my frosting gets too thick?
A: You can thin it out by adding a bit of heavy cream until it's smooth and easy to spread.

Can I prep this cake ahead of time?
A: Yes, you can bake the cake a day early and store it in an airtight container and do the frosting when you ready to serve.

French Silk Pie Cake (Copycat Deep’n Delicious Chocolate Cake) Recipe Substitutions and Variations

Instead of all-purpose flour, you can try using whole wheat pastry flour. It gives a nutty flavor and makes the cake a bit denser.
If you dont have unsweetened cocoa powder, Dutch Process cocoa works pretty well but you might need to tweak the baking soda amount for the right rise.
For the vegetable oil, canola oil is a good substitute, or even melted coconut oil if you’re up for a slight change in flavor.
You can swap heavy cream with half and half, but just note that your frosting may get a bit thinner so you might need to add a little extra powdered sugar.

Pro Tips

1. Make sure you grease your pans real well and line them with parchment paper so your cake doesnt stick – it’s a lifesaver when you try to take it out.

2. Be careful not to overmix your batter once you add the eggs and milk; a few lumps are okay and they help keep your cake light and fluffy.

3. When you add the boiling water, do it slowly and keep stirring. This helps the cocoa mix in evenly and makes the cake super moist, but it can be kinda runny so take your time.

4. Let the cake chill in the fridge after frosting it; even 30 minutes can make a big difference in how nicely the frosting sets and how the flavors come together.