French Silk Pie Cake

This French Silk Pie Cake is an homage to my very favourite cake from my childhood, and it�s still one of my favourite cakes today: the McCain Deep�n Delicious Chocolate Cake.

This cake is so good. SO. GOOD. We wouldn�t get it often when I was little, but when we did, it was the best treat. The cake itself is fine, basically good old chocolate cake. But the frosting� the frosting!! Where is the heart eyes emoji?? That stuff is like crack. I�d gladly take a bowl full of that frosting with a spoon and be happy.

INGREDIENTS
Chocolate Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup Dutch-processed cocoa powder sifted
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1/2 cup vegetable oil
• 1 cup buttermilk room temperature
• 1 cup hot water
• 2 large eggs
• 2 tsp vanilla

French Silk Frosting:

• 3/4 cup unsalted butter softened, but still cool
• 1 cup caster sugar superfine sugar (granulated ok, not powdered)
• 1 1/2 tsp vanilla
• 3 oz unsweetened Baker's chocolate melted and cooled completely
• 3 large whole eggs cold

Assembly:

• chocolate flakes or sprinkles
• US Customary - Metric

INSTRUCTIONS
Chocolate Cake:

1. Preheat oven to 350F, grease two 8" round baking pans and dust with cocoa powder. Line bottoms with parchment.
2. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
3. In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
4. Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
5. Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
6. Bake for 45 mins or until a cake tester comes out mostly clean.
7. Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.

French Silk Frosting:

1. Using a stand mixer fitted with a paddle attachment, beat butter and sugar until pale & fluffy (approx. 3 mins). Ideally use a a chilled bowl*. Scrape bowl as needed.
2. Add cooled melted chocolate and vanilla, whip until combined. Scrape bowl as needed.
3. Switch to whisk attachment. Add eggs one at a time, whipping for 5 mins after each addition. Scrape bowl before adding each egg.**
4. Frosting will be fairly runny. Place entire bowl with whisk into the fridge to chill for 30mins (take out to whip every 10mins).

Assembly:

1. Place each layer of cake on a cake board or plate. Using a French star tip, pipe dollops on top of each layer then sprinkle with chocolate flakes.***
2. You can either serve them like this, as two separate cakes, or place both in the fridge to chill for 1 hour, then carefully remove one from the cake board  stack on top of the other.

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