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French Silk Layer Cake
French Silk Layer Cake
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Prep Time:
1 hour 15 minutes
Total Time:
4 hours
Indulgent fudgy triple-layer French silk pie cake with rich chocolate Swiss meringue buttercream frosting, whipped cream swirls, and chocolate curls. Perfect for any special occasion!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 box (3.9 oz) Jell-O® chocolate-flavor instant pudding & pie filling mix (dry)
  • 6 egg whites
  • 1 1/2 cups sugar
  • 1 1/2 cups butter, softened and cut into 1-inch pieces
  • 2 teaspoons vanilla
  • 2 oz bittersweet baking chocolate (from 4-oz bar), chopped
  • 1 tablespoon shaved bittersweet baking chocolate (about 1/4 oz)
Instructions:
  • Preheat the oven to 350°F (or 325°F for dark or nonstick pans) and generously grease 3 (8-inch) round cake pans with cooking spray.
  • In a large bowl, use an electric mixer on medium speed to beat the cake ingredients for 2 minutes, making sure to scrape the bowl occasionally. Divide the batter evenly, pouring 1 2/3 cups into each pan and spreading it out smoothly.
  • Bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then transfer to cooling racks. Let cool completely for about 1 hour.
  • In a medium glass or metal bowl, whisk together egg whites and sugar until blended. Place the bowl over a pan of simmering water and stir occasionally for 16 to 20 minutes until the sugar dissolves and the mixture reaches 160°F. Remove from heat and transfer to an electric stand mixer fitted with a whisk attachment. Beat on high speed for 2 to 3 minutes until glossy peaks form and the bowl feels slightly warm. While still on high speed, gradually add softened butter, one piece at a time, until the mixture is smooth and shiny, for about 12 to 14 minutes. Finally, beat in the vanilla until smooth and shiny.
  • Prepare a decorating bag with a 1/2-inch round piping tip. Fill it with 1 1/4 cups of delicious vanilla frosting, then set it aside for later use.
  • In a small microwavable bowl, melt 2 oz of chopped chocolate in the microwave on High for 60 seconds, stirring halfway through. Continue microwaving in 10-second intervals until the chocolate is smooth when stirred. Let it sit for 10 minutes, then mix the cooled melted chocolate into the rest of the frosting until smooth.
  • Start by placing one cake layer on a serving plate and generously spreading 2/3 cup of chocolate frosting on top. Add the second cake layer and repeat the process with another 2/3 cup of chocolate frosting. Finish by placing the third cake layer on top. Frost the entire cake with the remaining chocolate frosting. Lastly, decorate by piping vanilla frosting mounds on top of the cake as shown in the photo.
  • Top the frosting mounds with a generous sprinkle of luscious chocolate shavings. Chill in the refrigerator for 1 hour and store covered loosely in the fridge.

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