French Silk Cake


This cake gets its name from the icing that is silky smooth (and similar to McCain cake). The frosting uses eggs, which make it rich and creamy. The cake is moist with a good crumb and full of chocolate flavor. The cake will take a bit more work, but it is so worth it.

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Ingredients
2 cups flour
1 1/2 cups sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
1 cup milk
1 tablespoon white vinegar
1 cup boiling water
2 eggs
2 teaspoons vanilla extract

Ingredients – Frosting
2 eggs, room temperature
3/4 cup cool unsalted butter, softened and cubed
1 cup superfine sugar
2 teaspoons vanilla extract
3 oz unsweetened chocolate

Preheat the oven to 350°F and prepare a 9” square cake pan with non-stick spray. Dust with cocoa powder and set aside. Sift the flour, cocoa powder, baking soda, baking powder, and salt. Set aside. Add the vinegar into the milk and set it aside for 10 minutes. In the meantime, beat the egg whites until frothy. Slowly add in the sugar while beating. Once the sugar is incorporated, add the yolks and the vanilla extract. Continue to beat. Slowly add in the milk mixture followed by the vegetable oil.

Once all the wet ingredients have been incorporated, slowly add in the flour mixture. Once all the flour has been added, slowly add in the hot water. Pour the batter into the prepared pan and bake for 40 to 45 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes in the pan and then remove and cool completely on a wire rack.

While the cake is cooling, you can prepare the silk frosting. Melt the chocolate and set it aside to cool. Separate the egg whites and yolks. Add the egg whites and sugar to the mixing bowl and beat until frothy. Rest the mixing bowl over a bowl of simmering water. Do not let the mixing bowl touch the water, you simply want to create steam. Add the yolks and continue to beat over the steam until the sugar has melted and the temperature reaches 160°F (you are pasteurizing the eggs). Remove the bowl from the steam and continue to beat. Add the chocolate and vanilla extract and continue to beat until the temperature has cooled (about 10 minutes). Add the butter cubes one at a time. Beat until light and fluffy, scraping the bowl as needed. Chill the prepared frosting for 10 minutes in the refrigerator and then remove it to beat it once again for 5 minutes. Repeat this process 2 more times.

Once the cake has cooled, frost using a star tip. Makes one 9” cake.

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