Chocolate Cake with French Silk and Ganache

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

1. Cream the butter and sugar until very fluffy and well combined.  Carefully blend in the cocoa and vanilla.
2. Beating at highest speed add one egg.  Beat for about 2 minutes.
3. Repeat with each egg, beating very well after each addition.  Whip until very fluffy.
4. Chill for 4 hours before serving.

image:maryeaudet