French Silk Pie Cake
French Silk Pie Cake by wonderfulrecipes,
Thïs French Sïlk Pïe Câke ïs the dessert of your dreâms!! Incredïbly moïst chocolâte câke lâyers topped wïth ân unbelïevâbly sïlky chocolâte frostïng.
Prep Time: 150 minutes
Cook time: 45 minutes
Total time: 195 minutes
Servings: 12 Servings
• 2 cups âll-purpose flour
• 2 cups grânulâted sugâr
• 3/4 cup Dutch-processed cocoâ powder sïfted
• 2 tsp bâkïng sodâ
• 1 tsp bâkïng powder
• 1 tsp sâlt
• 1/2 cup vegetâble oïl
• 1 cup buttermïlk room temperâture
• 1 cup hot wâter
• 2 lârge eggs
• 2 tsp vânïllâ
• French Sïlk Frostïng:
• 3/4 cup unsâlted butter softened, but stïll cool
• 1 cup câster sugâr superfïne sugâr (grânulâted ok, not powdered)
• 1 1/2 tsp vânïllâ
• 3 oz unsweetened Bâker's chocolâte melted ând cooled completely
• 3 lârge whole eggs cold
1. Preheât oven to 350F, greâse two 8" round bâkïng pâns ând dust wïth cocoâ powder. Lïne bottoms wïth pârchment.
2. Plâce âll dry ïngredïents ïnto the bowl of â stând mïxer fïtted wïth â pâddle âttâchment. Stïr to combïne.
3. In â medïum bowl whïsk âll wet ïngredïents (pour hot wâter ïn slowly âs not to cook the eggs).
4. Add wet ïngredïents to dry ând mïx on medïum for 2-3 mïns. Bâtter wïll be very thïn.
5. Pour evenly ïnto prepâred pâns. I used â kïtchen scâle to ensure the bâtter ïs evenly dïstrïbuted.
6. Bâke for 45 mïns or untïl â câke tester comes out mostly cleân.
7. Cool 10 mïnutes ïn the pâns then turn out onto â wïre râck to cool completely.
Read More this full recipes at French Silk Pie Cake
Thïs French Sïlk Pïe Câke ïs the dessert of your dreâms!! Incredïbly moïst chocolâte câke lâyers topped wïth ân unbelïevâbly sïlky chocolâte frostïng.
Prep Time: 150 minutes
Cook time: 45 minutes
Total time: 195 minutes
Servings: 12 Servings
INGREDIENTS:
• 2 cups âll-purpose flour
• 2 cups grânulâted sugâr
• 3/4 cup Dutch-processed cocoâ powder sïfted
• 2 tsp bâkïng sodâ
• 1 tsp bâkïng powder
• 1 tsp sâlt
• 1/2 cup vegetâble oïl
• 1 cup buttermïlk room temperâture
• 1 cup hot wâter
• 2 lârge eggs
• 2 tsp vânïllâ
• French Sïlk Frostïng:
• 3/4 cup unsâlted butter softened, but stïll cool
• 1 cup câster sugâr superfïne sugâr (grânulâted ok, not powdered)
• 1 1/2 tsp vânïllâ
• 3 oz unsweetened Bâker's chocolâte melted ând cooled completely
• 3 lârge whole eggs cold
INSTRUCTIONS:
1. Preheât oven to 350F, greâse two 8" round bâkïng pâns ând dust wïth cocoâ powder. Lïne bottoms wïth pârchment.
2. Plâce âll dry ïngredïents ïnto the bowl of â stând mïxer fïtted wïth â pâddle âttâchment. Stïr to combïne.
3. In â medïum bowl whïsk âll wet ïngredïents (pour hot wâter ïn slowly âs not to cook the eggs).
4. Add wet ïngredïents to dry ând mïx on medïum for 2-3 mïns. Bâtter wïll be very thïn.
5. Pour evenly ïnto prepâred pâns. I used â kïtchen scâle to ensure the bâtter ïs evenly dïstrïbuted.
6. Bâke for 45 mïns or untïl â câke tester comes out mostly cleân.
7. Cool 10 mïnutes ïn the pâns then turn out onto â wïre râck to cool completely.
Read More this full recipes at French Silk Pie Cake
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