If you will recall I said that I made two cakes for Ethan’s party. The peanut butter mousse cake…and a chocolate French Silk cake.
Everything is the same on this cake except the layer over the cake is creamy, velvety, chocolate-y French Silk…
This one was actually more popular than the peanut butter mousse version. So…try them both, see which you like.
This French Silk is perfect. Very rich, smooth, melt-in-your-mouth. Use it to fill a pie crust for French Silk pie. I also use it as the filling in my Yule Log cakes, as well as any chocolate rolled cakes that I do. It only takes moments to make (although you have to chill it for about 4 hours) and tastes extravagant.
French Silk Filling
(makes on 9 inch pie, double this recipe for the 13×9 inch cake)
- 1 cup unsalted butter (need I say organic?)
- 1 1/2 cups sugar
- 1/3 cup good cocoa powder
- 2 tsp. vanilla
- 4 eggs
- Cream the butter and sugar until very fluffy and well combined. Carefully blend in the cocoa and vanilla.
- Beating at highest speed add one egg. Beat for about 2 minutes.
- Repeat with each egg, beating very well after each addition. Whip until very fluffy.
- Chill for 4 hours before serving.