French Silk Chocolate Cake

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.

INGREDIENTS
For the cake:

• 2 2/3 cups (540) granulated sugar
• 2 ½ cups (300g) all-purpose flour
• 1 ½ cups (140g) unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups (480 ml) buttermilk
• 1 cup (240 ml) vegetable oil
• 6 large eggs
• 2 teaspoons 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
• 3 sticks (1 ½ cups) unsalted butter, softened
• 6-7 cups powdered sugar
• 1 tablespoon pure vanilla extract
• 4 tablespoons heavy whipping cream
• ¼ teaspoon salt

For the ganache:

• 2 ounces semisweet (or dark) chocolate chips
• ½ cup heavy whipping cream
• 2 teaspoons corn syrup

INSTRUCTIONS

1. For the cake: Preheat the oven to 350°F. Grease and flour 3 8-inch baking pans, lining the bottoms with parchment paper circles.
2. In your stand mixer, whisk together the dry ingredients: sugar, flour, cocoa powder, baking soda and salt. Set aside.
3. 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.
4. .......................................

for full instruction please see : beyondfrosting.com

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