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Sink your teeth into this French Silk Chocolate Cake. A moist chocolate cake with a French Silk chocolate frosting and a crunchy chocolate filling made with rice krispie cereal.
Today’s French Silk Cake is brought to you by Naomi Robinson from Baker’s Royale. Naomi recently published a self-titled cookbook, Bakers Royale. I absolutely wanted to get my hands on this book because her desserts are always creative and her photography is stunning. This book delivers exactly what I would picture it to be.
It was of course very difficult to pick a recipe to share with you because I most certainly wanted the Funnel Cake Cupcakes and the Mini Chocolate Banoffee Pies. I actually also made the Burnt Caramel Custard Pie but ultimately, I thought you all would enjoy this French Silk Chocolate Cake the most. Honestly there are so many mouthwatering creations in this book, I could spend 3 months baking my way through this book.
The cookbook has 6 chapters including Cookies Brownies and Bar, Pies and Tarts, Plate-Scraping Cakes, Single Servings, Confections and Cool Treats,
The original recipe calls for this cake to be a 6-inch layer cake. I actually have 6-inch pans but since this is a less common size, I decided to adapt Naomi’s recipe to be an 8-inch cake instead. As you can see, it produces nice thick layers of chocolate cake.
When it comes time to bake this cake, I recommend using bake even strips to prevent the cake from doming too much because no one wants to waste any cake! The bake even stripes helps slow down the edges of the cake from baking too quickly, which is one of the reasons the cake tends to bake higher in the middle. I also suggest rotating your pans partway through the baking time in order to help them bake more evenly since all 3 layers are baking at the same time. You still need to torte your cake with a knife or cake leveler.
The chocolate cake is very moist with a rich chocolate flavor. The texture was perfectly light with nice air bubbles throughout. It handles very easily and has great structure. Naomi mentioned this is her go-to chocolate cake I can see why!
I was very excited to try her chocolate frosting because it calls for melted chocolate! Heck yes. Originally, I thought I would double the frosting recipe but I ended up making about 1.5 times the original recipe in order to accommodate my larger cake. This recipe has just enough frosting to cover and fill the cake with a nice thick layer of chocolate frosting. However, it does not leave a lot of leftovers for decorating, but that’s where that gorgeous chocolate drizzle comes in!
Prior to adding that melted chocolate to your frosting, you’ll want to be sure the structure of your frosting is nice and whipped, and all your powdered sugar has been added. Once you add the chocolate to the frosting, you won’t want to whip it a whole lot more as I found this tends to thicken up the frosting.
Another thing that attracted me to this cake is the layers of chocolate crunch that Naomi has added to this cake. It’s a very simple execution that uses Rice Krispie cereal and melted chocolate. Once this hardens and sets in the fridge, you break it all apart of press it into the layer of frosting. You can see I used the leftovers to garnish this cake. I do suggest making the chocolate crunch while your cake or baking to allow enough time for it to set prior to assembling your cake. Once it’s set, you can store it in an airtight container until you’re ready to use it.
Finally, we’re finishing this cake off with a gorgeous chocolate drizzle using melted dark or semi-sweet chocolate. I absolutely love the way it looks and helps balance the top of the cake. Don’t skip this step!
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If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!Print
Sink your teeth into this French Silk Chocolate Cake. A moist chocolate cake with a French Silk chocolate frosting and a crunchy chocolate filling.
For the cake:
- 2 2/3 cups (540g) granulated sugar
- 2 ½ cups (300g) all-purpose flour
- 1 ½ cups (140g) unsweetened cocoa powder
- 2 teaspoons (8.5g) baking soda
- 1 teaspoon (5g) salt
- 2 cups (480 ml) buttermilk
- 1 cup (240 ml) vegetable oil
- 6 large eggs
- 2 teaspoons (10ml) pure vanilla extract
For the chocolate crunch:
- 9 ounces (255g) semisweet chocolate
- 2 cups Rice Krispie cereal
For the frosting:
- 4 ounces unsweetened chocolate
- 6 ounces semisweet chocolate
- 1 ½ cups (339g) unsalted butter, softened
- 6 (780g) cups powdered sugar
- 1 tablespoon (15ml) pure vanilla extract
- 4 tablespoons (60ml) heavy whipping cream
- ¼ teaspoon salt
For the ganache:
- 2 ounces semisweet (or dark) chocolate chips
- ½ cup (118ml) heavy whipping cream
- 2 teaspoons (10ml) corn syrup
- For the cake: Preheat the oven to 350°F. Grease and flour three 8-inch baking pans, lining the bottoms with parchment paper circles.
- In your stand mixer, whisk together the dry ingredients: sugar, flour, cocoa powder, baking soda and salt. Set aside.
- In a separate medium-sized bowl, whisk the eggs together with the vanilla extract. Then add the buttermilk and vegetable oil, whisking all the wet ingredients together.
- Next, pour the wet ingredients slowly into the dry ingredients while the mixer is beating at a low speed. Once all the wet ingredients have been added, increase the mixing speed to medium and mix until all the ingredients are combined, scraping down the bowl as needed.
- Divide the cake batter evenly between the 3 baking pans. Bake at 350°F for 30-35 minutes or until the toothpick inserted into the center of the cake comes out clean. Each pan may bake differently depending on how full they are.
- Remove the cakes from the oven and place on a wire rack to cool for one hour. Gently run a knife on the inside edge of the pan to release the edges of the cake from the pan. Carefully remove the cake from the pan and allow to cool completely.
- For the chocolate crunch: Line a 9×13 inch baking sheet with parchment paper and set aside. In a microwave-safe bowl, melt the chocolate in the microwave on medium-high power in 15 second increments, stirring between each interval until the chocolate is fully melted.
- Place the Rice Krispie cereal in a medium-sized bowl and pour the melted chocolate over the cereal. Stir with a spatula until the cereal is well-coated.
- Spread the cereal evenly on the baking pan and transfer to the refrigerator until the chocolate is set.
- For the frosting: In a microwave-safe bowl, melt the chocolate in the microwave on medium-high in 15 second increments, stirring between each interval until the chocolate is fully melted. Set aside and allow it to cool to room temperature.
- In your stand mixer, beat the butter until completely smooth 2-3 minutes. Next, and the powdered sugar 2 cups at a time and beating until the powdered sugar is well mixed into the butter. As the frosting thickens, add the liquid ingredients (vanilla and heavy cream) 1 tablespoon at a time as needed. Beat the frosting until light and fluffy.
- Slowly add the melted chocolate, mixing into the buttercream until it’s well incorporated.
- To assemble the cake: Use a cake leveler to cut the domes off the top of the cake. Place a dollop of frosting on your cake board and place the bottom layer of cake on top of that.
- Pipe a layer of frosting. I use a piping bag fitted with an open round tip, or simply cut off the end of the piping bag. Fill the first layer of frosting by using your piping bag and pipe from the outside edge into the center. Gently spread the frosting with an offset spatula to fill in the gaps.
- Break apart the chocolate crunch into smaller pieces and press about 1/3 of the chocolate crunch into the layer of frosting, and spread a thin layer of frosting over top of the chocolate crunch.
- Place the next layer of cake on top and repeat the above instructions to fill the layer of frosting and chocolate crunch.
- For the top layer of cake, place it inverted, so the bottom of the cake is actually the top, creating a nice and smooth top edge.
- Use the remaining frosting to coat the edges and the top of the cake.
- For the ganache: In a 1 cup capacity measuring cup, combine the chocolate chips and heavy whipping cream. Microwave at 50 percent powder for 30 seconds at a time, and stir after each 30 seconds. Repeat until the chocolate is melted and smooth then stir in the corn syrup. The chocolate ganache should run smoothly off your spoon. Pour the chocolate around the top edge of the cake and allow it to drizzle down the sides of the cake. Pour in a circular pattern on top of the cake.
- Garnish the cake with leftover chocolate crunch on the top and bottom edges of the cake.
This recipe is printed with permission from Baker’s Royale
- Category: Cake
- Method: Baked
- Cuisine: American
Keywords: Chocolate Cake Recipe, Chocolate Layer Cake, Homemade Chocolate Cake
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